Carne con Papas
Beef and Potato Stew
Ingredients
Bijol
Beef Chunks
Onion
Potatoes
Green Pepper
Garlic
Peppercorn Pepper
Sea Salt
Vegetable Oil
Bay Leaves
Suitable Drinks
Red Wine
White Wine
Measurements
For the broth
- ½ cup vegetable oil
- 2 pounds of stew meat or chuck, cut into 1 ½ inches cubes
- 1 large onion, chopped
- 1 green bell pepper chopped
- 3 garlic cloves, peeled and minced
- ¼ cup tomato sauce
- 1/4 tsp of Bijol
- 1 cup of water
- 1 cup dry white wine
- ½ teaspoon of salt
- 1/8 teaspoon sugar
- 1 teaspoon paprika
- 1 bay leaf
- 2 pounds potatoes, peeled and cubed
- 1 cup of capers (Optional )
Preparation
Prepare ingredients for eating. Be sure to wash vegetables and fruit before using for safety.
Directions
- Heat the oil in a large Dutch oven over medium heat and brown the meat
- Add the onion and the green pepper and sauté for about 3 minutes more l the onion is translucent. Add the garlic and cook 2 minutes more.
- Add the tomato sauce, water, wine, salt, sugar, paprika, and bay leaf. Reduce the heat and simmer, covered, for 45 minutes.
- Stir in potatoes and optional capers.
- Add more water if necessary to keep the stew from drying up.
- Cover and simmer 30 minutes more, until the meat is tender and the potatoes are cooked
