Carne con Papas (Stew of Beef and Potatoes)

Carne con Papas (Stew of Beef and Potatoes) Recipe
Photo: Oxmoor House
This everyday beef and potatoes dish is usually accompanied by white rice. Olives, raisins, and capers make the stew reminiscent of picadillo. To streamline the preparation process, chop the potatoes and olives while the beef and vegetables simmer.


5 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 410
Caloriesfromfat 27 %
Fat 12.3 g
Satfat 4 g
Monofat 5.3 g
Polyfat 1.2 g
Protein 31.8 g
Carbohydrate 43.4 g
Fiber 4.9 g
Cholesterol 85 mg
Iron 4.5 mg
Sodium 650 mg
Calcium 57 mg


1 teaspoon vegetable oil
Cooking spray
1 1/2 pounds beef stew meat, trimmed and cut into 1-inch cubes
1 1/2 cups chopped onion
1/2 cup chopped green bell pepper
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/4 cup water
1 teaspoon dried oregano
1 teaspoon paprika
1/8 teaspoon ground cumin
1 bay leaf, crumbled
1 (14 1/4-ounce) can low-salt beef broth
4 cups cubed peeled baking potato (about 2 pounds)
3 tablespoons raisins
3 tablespoons coarsely chopped pimiento-stuffed olives
2 tablespoons capers


Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add beef, and cook 2 minutes or until browned. Add onion, bell pepper, salt, black pepper, and garlic; sauté 3 minutes. Add water and the next 5 ingredients (water through beef broth); bring to a boil. Cover, reduce heat, and simmer 30 minutes.

Stir in potato and remaining ingredients. Cook, covered, over medium heat 20 minutes or until potato is tender, stirring occasionally.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Viviana Carballo,

Cooking Light

May 2002
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