Carne con Papas—now that’s a deeply comforting, soul-warming dish. This Cuban/Spanish-style beef and potato stew is exactly the kind of default weeknight meal you reach for: simple ingredients, rich flavor, and a slow cooker does all the work. Tender beef, potatoes that soak up a cumin-scented tomato broth, all in one pot.
Slow Cooker Carne con Papas (Cuban Beef & Potato Stew)
This is humble cooking at its finest—no fancy techniques, just deep savory reward. Serve it over white rice for the complete experience.
Serves: 4-6
Prep Time: 20 minutes
Cook Time: 6–8 hours on LOW or 3–4 hours on HIGH
Core Ingredients
The Beef & Aromatics
-
2 lbs beef chuck roast or stew meat, cut into 1-inch cubes
-
1 tablespoon olive oil
-
1 medium onion, diced
-
1 green bell pepper, diced
-
4 cloves garlic, minced
The Sauce
-
1 (8 oz) can tomato sauce
-
1 (14.5 oz) can diced tomatoes, undrained
-
½ cup dry white wine (or substitute additional beef broth plus a splash of white wine vinegar)
-
1 cup beef broth
-
2 teaspoons ground cumin
-
1 teaspoon dried oregano
-
1 bay leaf
-
Salt and black pepper to taste
The Potatoes
-
3 medium potatoes (Yukon Gold or red), peeled and cut into 1-inch chunks
For Serving
-
Cooked white rice
-
Fresh cilantro or parsley, chopped (optional)
-
Sliced green olives or capers (optional, but traditional)
Instructions
1. Sear the Beef (Worth the Extra Step)
Heat olive oil in a skillet over medium-high heat. Season beef cubes with salt and pepper. Working in batches, sear on all sides until deeply browned. Transfer to the slow cooker.
2. Sauté the Aromatics
In the same skillet, add onion and green bell pepper. Cook 5 minutes until softened. Add garlic and cook 1 minute more. Transfer to the slow cooker.
3. Build the Sauce
Pour tomato sauce, diced tomatoes, wine, and beef broth into the slow cooker. Add cumin, oregano, bay leaf, and a pinch of salt and pepper. Stir gently to combine.
4. Slow Cook the Beef
Cover and cook:
-
LOW: 6–7 hours
-
HIGH: 3–4 hours
Beef should be approaching fork-tender before the next step.
5. Add Potatoes
During the last 1½–2 hours on LOW (or 45 minutes on HIGH), add the potato chunks and stir to submerge them in the liquid. Continue cooking until potatoes are tender but not falling apart.
6. Finish & Serve
Remove the bay leaf. Taste and adjust salt. Ladle over white rice and sprinkle with fresh cilantro or parsley. For a traditional touch, scatter sliced green olives or a spoonful of capers on top.
Melted Butter Shortcut Version (Your Signature Style)
If you’re in that “pour melted butter over raw chicken” headspace and want the absolute fastest path to Carne con Papas:
| Step | Shortcut Action |
|---|---|
| Meat | Use 2 lbs cubed beef stew meat directly from the package |
| Sear | Skip entirely |
| Assembly | Place raw beef in slow cooker. Top with diced onion, bell pepper, garlic, tomato sauce, diced tomatoes, ½ cup beef broth, cumin, oregano, bay leaf. Pour 2 tablespoons melted butter over everything. |
| Cook | LOW 6 hours, add potatoes for last 1½ hours |
| Result | Still deeply satisfying; slightly less depth than seared but 10 minutes faster |
Variations
-
Spicy: Add one diced jalapeño with the bell pepper, or a teaspoon of smoked paprika.
-
Olive Lover’s: Stir in ¼ cup pimiento-stuffed green olives and a splash of their brine at the end.
-
Extra Hearty: Add chunks of carrot with the potatoes.
-
Thicker Stew: Mash a few potato chunks against the side of the slow cooker and stir to thicken the broth naturally.
This is a dish that tastes like it simmered all day because it did—with very little from you. Served alongside your Chopped Wedge Salad for something cool and crisp, it’s a complete meal that feels far more special than the effort suggests.
Would you like a pressure cooker/Instant Pot version for even faster weeknight speed?