:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/nm_CpDIBveDKal_nBQOf/15ece7c96b2a3bd4a910b77c0bfeff.jpeg "Delicious Carne con papas")
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Delicious Carne con papas
Carne con papas is a hearty dish with a cozy flavor that is never missing from my table, especially on family Sundays. Its juicy stew and soft potatoes always remind me of my grandmother's cooking. Based on her secret recipe, I have adapted it a bit to make it easier and faster to prepare without losing the traditional essence.
Ingredients
- 800 grams Of beef for stewing (I recommend the chamberete cut for its flavor and texture).
- 5 Large potatoes.
- 2 carrots
- 1 Large onion.
- 2 clove Of garlic.
- 1 Green bell pepper.
- 1 glass Of red wine (optional).
- Olive oil.
- Salt and pepper to taste.
- 1 cdta Of paprika.
- Water.
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Directions
Peel and cut the potatoes and carrots into large pieces. If they are too large, it may affect the cooking and they will be hard inside. Cut the onion into strips and the green bell pepper into chunks.
In a large pot, add a splash of olive oil and heat over medium heat. Add the onion, green bell pepper and garlic (previously crushed). Cook until the onion is soft and transparent.
Add the meat previously seasoned with salt and pepper to taste. Brown the meat on all sides. This process is essential to seal the meat juices and give it a good texture.
Once the meat is browned, add the red wine to the pot and let it boil over high heat for a few minutes so that the alcohol evaporates.
Add the paprika, potatoes, carrots and enough water to cover everything. Lower the heat to medium and cover the pot. Let it cook for 1 hour.
After this time, check that the meat and potatoes are cooked and adjust the salt if necessary. In case the meat is still tough, you can cook it for 15-20 minutes more. Remember, patience is the secret of this dish.
Serve hot. Accompany this delicious stew with fresh bread and enjoy the deep and exquisite flavors of this recipe that has been passed down from generation to generation.
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CooklikeBourdainDelicious Carne con papas
Carne con papas is a hearty dish with a cozy flavor that is never missing from my table, especially on family Sundays. Its juicy stew and soft potatoes always remind me of my grandmother's cooking. Based on her secret recipe, I have adapted it a bit to make it easier and faster to prepare without losing the traditional essence.
Peel and cut the potatoes and carrots into large pieces. If they are too large, it may affect the cooking and they will be hard inside. Cut the onion into strips and the green bell pepper into chunks.
In a large pot, add a splash of olive oil and heat over medium heat. Add the onion, green bell pepper and garlic (previously crushed). Cook until the onion is soft and transparent.
Add the meat previously seasoned with salt and pepper to taste. Brown the meat on all sides. This process is essential to seal the meat juices and give it a good texture.
Once the meat is browned, add the red wine to the pot and let it boil over high heat for a few minutes so that the alcohol evaporates.
Add the paprika, potatoes, carrots and enough water to cover everything. Lower the heat to medium and cover the pot. Let it cook for 1 hour.
After this time, check that the meat and potatoes are cooked and adjust the salt if necessary. In case the meat is still tough, you can cook it for 15-20 minutes more. Remember, patience is the secret of this dish.
Serve hot. Accompany this delicious stew with fresh bread and enjoy the deep and exquisite flavors of this recipe that has been passed down from generation to generation.
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