Best 7 Cuban Beef Stew Recipes

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**Savor the Authentic Flavors of Cuban Beef Stew: A Culinary Journey to the Heart of Cuba**

Embark on a culinary adventure to the vibrant streets of Cuba with our collection of traditional Cuban beef stew recipes. Immerse yourself in the rich flavors and aromas of this delectable dish, a hallmark of Cuban cuisine. Discover the secretos of creating a hearty and flavorful stew using tender beef, a medley of colorful vegetables, and a symphony of aromatic spices. Learn the art of crafting a robust broth that captures the essence of Cuban culinary heritage. Whether you prefer a classic version or a more contemporary take, our diverse selection of recipes caters to every palate. Prepare to tantalize your taste buds and transport your senses to the heart of Cuba with our authentic Cuban beef stew extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

CUBAN BEEF STEW: CARNE CON PAPAS



Cuban Beef Stew: Carne con Papas image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

1/4 cup olive oil
1 large white onion, cut into 1/2-inch cubes
1 tablespoon minced garlic
1 chopped green pepper
1 cup chopped canned tomatoes
1 tablespoon paprika
1 tablespoon dry oregano
1 tablespoon dry cilantro
2 1/2 pounds beef top round, cut into 1-inch cubes
1 cup dry Sherry
4 large peeled potatoes, cut into 1-inch cubes
Salt and white pepper
White rice, as an accompaniment

Steps:

  • In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice.

CUBAN BEEF STEW



Cuban Beef Stew image

The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make."

Provided by Dommynchristian

Categories     Stew

Time 2h10m

Yield 6-8 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, chopped
4 garlic cloves, minced
1 red bell pepper, chopped
1 1/2 lbs sirloin tip steaks, cubed
2 bay leaves
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
1/4 cup pimento stuffed olive
1/4 cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper

Steps:

  • In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned.
  • Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
  • Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
  • Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

CARNE CON PAPAS, CUBAN BEEF AND POTATO STEW



Carne con Papas, Cuban Beef and Potato Stew image

This beef and potato stew is another traditional Cuban dish. In Spanish it is called Carne con Papas. It one of those comfort foods that we all love. I love to eat it with crusty Cuban bread. It is customarily eaten with white rice and an avocado salad, I know you will really like this hearty dish. Enjoy

Provided by Juliann Esquivel

Categories     Other Main Dishes

Time 2h30m

Number Of Ingredients 22

2 lb beef stew meat or veal stew meat in cut in chunks
1 medium onion diced
1 large green pepper diced
4 clove garlic mashed or put through a garlic press
1/4 c white table wine
1 small can tomato sauce
4 medium red or gold potatoes peeled and quartered
12 large stuffed green olives with pimentos
2 large bay leaves
1/2 tsp garlic powder
1/2 tsp cumin powder
1/2 tsp oregano, dried
1 1/2 tsp salt
1/2 tsp ground black pepper
1/3 c yellow or black raisins optional
1 Tbsp capers optional
2 Tbsp diced fresh parsley
1/2 c water
1 small packet goya sazon seasoning packet with culantro and achiote
3 small whole tomatos from the can mashed down real good optional
1 Tbsp balsamic vinegar
1/4 c olive oil

Steps:

  • 1. Season chunks of beef or veal meat with salt and pepper and garlic powder.
  • 2. Heat olive oil in the a heavy pot that has a tight fitting lid. Saute your meat in the oil for about 5 minutes.
  • 3. Add onions, green peppers, mashed garlic, and parsley continue to saute until onions and pepper are limp.
  • 4. Next add wine, raisins, bay leaves, olives and tomato sauce. Stir well continue to cook for about 5 more minutes over a medium flame.
  • 5. Next reduce heat or flame to low add the water, the mashed tomatos, capers, seasonings, cumin, oregano, pepper, more salt,and packet of Goya Seasoning. cover with the lid on a low flame let meat cook for 1 hour or more until meat is almost fork tender.
  • 6. When the meat is almost tender add your potatoes, balsamic vinegar, a little more water perhaps another half cup; adjust the seasonings salt and pepper. Cover again and slow cook until potatos are fork tender.
  • 7. You may have to add a little more water in a few increments until potatoes are done. Each time you check to see if potatoes are done you check to make sure sauce has not dried up. You add a little more water, mix and spoon sauce over everything almost as if basting every 20 minutes or so until potatoes are cooked through. Serve with white rice and a salad and some crusty Cuban bread if Cuban bread is not available use Italian, or French bread. Enjoy delicious Carne con Papas!

BEEF STEW WITH CUBAN COFFEE GRAVY



Beef Stew with Cuban Coffee Gravy image

Make and share this Beef Stew with Cuban Coffee Gravy recipe from Food.com.

Provided by James Craig

Categories     Stew

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 lb boned rump roast
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper
1 1/2 cups strong brewed coffee
1 cup no-salt-added beef broth
1/2 cup finely chopped onion
1/3 cup dry red wine
2 cloves garlic, minced
1 cup taro root or 1 cup potato
1 cup sliced mushrooms
1/4 cup whole pitted dates, chopped
1 tablespoon capers
2 cups hot cooked long-grain rice
1/2 cup shredded chayotes or 1/2 cup yellow squash

Steps:

  • Trim fat from beef and cut into 1 inch cubes.
  • Sprinkle with salt and pepper.
  • Heat a large saucepan over medium high heat.
  • Add beef and cook 5 minutes or until browned.
  • Add coffee and next 4 ingredients (coffee through garlic) and bring to a boil.
  • Cover and reduce heat and simmer 45 minutes.
  • Add taro, mushrooms, dates, and capers; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
  • Serve over rice; top with chayote.

CUBAN BEEF STEW



Cuban Beef Stew image

Make and share this Cuban Beef Stew recipe from Food.com.

Provided by Leslie Criswell

Categories     Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup olive oil
1 large white onion, cut into 1/2 inch cubes
1 tablespoon minced garlic
1 chopped green pepper
1 cup chopped canned tomato
1 tablespoon paprika
1 tablespoon dry oregano
1 tablespoon dried cilantro
2 1/2 lbs beef top round steak, cut into 1 inch cubes
1 cup dry sherry
4 large peeled potatoes, cut into 1 inch cubes
salt
white pepper
white rice, as an accompaniment

Steps:

  • In a heavy skillet, heat oil and saute onions for 5 minutes.
  • Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes.
  • Add Sherry and simmer, uncovered, 5 minutes.
  • Add potatoes and enough water to cover meat and potatoes.
  • Let simmer until the potatoes are tender, about 25 minutes.
  • Season with salt and pepper.
  • Can be served with white rice.

Nutrition Facts : Calories 804.8, Fat 28.3, SaturatedFat 8.7, Cholesterol 115.3, Sodium 173.1, Carbohydrate 54.7, Fiber 7, Sugar 6.2, Protein 46.8

CUBAN BEEF STEW



Cuban Beef Stew image

The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.

Provided by Bob Cody

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h10m

Yield 8

Number Of Ingredients 16

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 ½ pounds sirloin tips, cubed
2 bay leaves
½ teaspoon ground cumin
1 teaspoon dried oregano
½ cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
¼ cup pimento-stuffed green olives
¼ cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper to taste

Steps:

  • In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
  • Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
  • Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.

Nutrition Facts : Calories 353.2 calories, Carbohydrate 29.4 g, Cholesterol 57 mg, Fat 17.2 g, Fiber 3.7 g, Protein 19.5 g, SaturatedFat 5.7 g, Sodium 498.5 mg, Sugar 5.9 g

CUBAN BEEF STEW RECIPE - (3.6/5)



CUBAN BEEF STEW Recipe - (3.6/5) image

Provided by Beefman-2

Number Of Ingredients 15

2 -3 LB CHUCK ROAST TRIMMED AND CUBED
1 LARGE ONION DICED
2 CLOVES GARLIC
1 RED BELL PEPPER SEEDED AND DICED
1 GREEN BELL PEPPER SEEDED AND DICED
4 STRIPS BACON CHOPPED
7 OUNCE CAN DICED CHILIES, DRAINED
1/2 TSP DRIED THYME
1/2 TSP GROUND THYME
1/4 TSP GROUND NUTMEG
1 CUP BEEF BROTH
SALT TO TASTE
3/4 TSP PEPPER
3 LARGE POTATOES PEELED AND CUBED
4 LARGE CARROTS PEELED AND SLICED

Steps:

  • ADD IN INGREDIENTS INTO CROCK EXCEPT FOR CARROTS AND POTATOES MIX THROUGHLY ADD IN CARROTS AND POTATOES COOK ON LOW 6 TO 7 HR AND SERVE

Tips:

  • Use a variety of vegetables in your stew to add flavor and texture. Potatoes, carrots, bell peppers, and onions are all good choices.
  • Brown the beef cubes before adding them to the stew to develop flavor.
  • Season the stew well with salt, pepper, and other spices to taste.
  • Cook the stew on low heat for a long period of time to allow the flavors to develop.
  • Serve the stew with rice, bread, or tortillas.

Conclusion:

Cuban beef stew is a hearty and flavorful dish that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make a delicious Cuban beef stew that your family and friends will love.

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