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RECIPE
18 INGREDIENTS18 STEPS1hr 5min

Carne con Papas y Arroz Blanco

4.4
5 Ratings
"When a Cuban hears “meat and potatoes”, they think Carne Con Papas. Cuban or Cuban-Americans would pine away for this savory and delectable stew. This dish makes great leftovers and can even be made a day or two ahead. In fact, it tastes even better the next day." - Ana Quincoces
Carne con Papas y Arroz Blanco Recipe | SideChef
"When a Cuban hears “meat and potatoes”, they think Carne Con Papas. Cuban or Cuban-Americans would pine away for this savory and delectable stew. This dish makes great leftovers and can even be made a day or two ahead. In fact, it tastes even better the next day." - Ana Quincoces
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
1hr 5min
Total Time
$9.71
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
2 cloves
2 1/4 cups
1/4 cup
Pimento Stuffed Green Olives
1
Beef Bouillon Cube
1/4 cup
White Cooking Wine
2/3 cup
12 oz
Beef Tenderloin Cubes
3/4 cup
Tomato Sauce
1/2 Tbsp
1 Tbsp
2 cups
Water
to taste
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Nutrition Per Serving

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CALORIES
888
FAT
32.5 g
PROTEIN
43.8 g
CARBS
97.8 g

Cooking Instructions

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Step 1
Mince the Garlic (2 cloves) . Place into a medium bowl.
Step 2
Discard the stem, pith and seeds of the Green Bell Pepper (1) . Cut into 1/2 inch dice; add to the bowl with the garlic.
Step 3
Peel and cut Yellow Onion (1) into 1/2 inch dice; add to the bowl.
Step 4
Peel the Carrot (1) and slice in half lengthwise. Cut into 1/2 inch slices across; set aside.
Step 5
Cut Red Potatoes (2 1/4 cups) in 1/2, and then cut each half into 4 pieces.
Step 6
Slice Pimento Stuffed Green Olives (1/4 cup) , in 1/2 lengthwise, then into slivers; hold.
Step 7
Pat the Beef Tenderloin Cubes (12 oz) dry with paper towels. Season the cubes with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) .
Step 8
Heat Olive Oil (1 Tbsp) in a large saucepot over medium-high heat. When hot, add the beef and sear on the first side for 2 to 3 minutes.
Step 9
Stir and continue to cook for 6 to 8 minutes. Transfer the beef to a plate and set aside.
Step 10
Reduce heat to medium and to the same saucepot, add garlic, bell pepper and onion. Sauté for 5 to 7 minutes, stirring constantly
Step 11
Add the Tomato Sauce (3/4 cup) , Beef Bouillon Cube (1) , Water (1 cup) , Bay Leaf (1) , and White Cooking Wine (1/4 cup) . Stir, increase the heat to high and bring to a boil.
Step 12
Cook, uncovered for 5 minutes; stirring occasionally.
Step 13
While the stew is simmering, bring Water (1 cup) and Salt (1 tsp) to a boil over high heat in a small saucepot.
Step 14
Add the Basmati Rice (2/3 cup) stir, and continue to boil for 2 minutes.
Step 15
Reduce the heat to low, stir, cover the pot and simmer for 20 to 25 minutes. Remove from heat, fluff the rice and keep covered until plating.
Step 16
Add the carrots and potatoes to the stew and cover the pot. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
Step 17
Add beef to the stew, stir, cover pot and continue to cook, for an additional 15 minutes or until the vegetables are soft. Remove from heat and add the olives; stir. Season with Salt (to taste) and Ground Black Pepper (to taste) .
Step 18
Discard the bay leaf. Divide the rice evenly between two bowls. Top with the beef and potato stew. Serve and enjoy!
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Nutrition Per Serving
Calories
888
% Daily Value*
Fat
32.5 g
42%
Saturated Fat
8.7 g
43%
Trans Fat
0.0 g
--
Cholesterol
105.5 mg
35%
Carbohydrates
97.8 g
36%
Fiber
12.0 g
43%
Sugars
18.4 g
--
Protein
43.8 g
88%
Sodium
3365.7 mg
146%
Vitamin D
--
--
Calcium
158.1 mg
12%
Iron
5.6 mg
31%
Potassium
1774.8 mg
38%
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