CARNE CON PAPAS

Carne Con Papas image

Ingrid's Carne Con Papas. Traditional Cuban meal. For an Italian twist, serve over wide egg noodles and sprinkle cinamon on top!

Provided by Ingrid Nicolich-Obr

Categories Stew

Time 2h30m

Yield 4-6 serving(s)

Number Of Ingredients 19

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Ingredients

1/2 cup vegetable oil
2 lbs stew meat, cut into 1 inch cubes
1 large onion, chopped
1 large italian green pepper, chopped
2 -3 pepperoncini peppers, chopped
5 garlic cloves, chopped
1 teaspoon paprika
1 pinch cumin powder
1 teaspoon salt
fresh ground pepper (to taste)
1 tablespoon seasoning (I prefer Mrs. Dash)
2 bay leaves
1 (8 ounce) can of no-salt tomato sauce
16 ounces water
8 ounces white wine
1/4 cup of pimento-stuffed Spanish olives
2 lbs potatoes, peeled and cubed
2 -3 carrots, peeled and sliced cross-wise into chunks
4 ounces frozen peas

Steps:

In a dutch oven, heat oil over medium heat.
Add meat and saute until cooked through and brown, turning frequently.
Add the paprika and cumin and stir to coat meat.
Add the onions, garlic, green pepper, pepperoncini and bay leaves.
Season with salt, pepper and seasoning (Mrs. Dash).
Cook until onions are translucent.
Add tomato sauce.
Add white wine and water using empty tomato sauce can.
Bring to a boil, reduce heat and cook covered for about 1 1/2 hours.
Add potatoes, carrots and olives.
Cook for about another 30-45 minutes, until potatoes and carrots are soft.
(Add water or wine if soup thickens too much).
Add peas about 15 minutes afterwards.

Nutrition Facts : Calories 4625.4, Fat 291.7, SaturatedFat 86.2, Cholesterol 607.8, Sodium 6570.6, Carbohydrate 249, Fiber 40.6, Sugar 47.3, Protein 199.8