ENTREE
Carne Con Papas (Beef Stew With Potatoes)
* 1 / 2 cup extra-virgin olive oil
* 3 pound boneless bottom round roast, trimmed well and cut into 2-by-2-inch cubes
* 2 teaspoons salt
* 1 / 2 teaspoon fresh-ground black pepper
* 1 teaspoon Spanish paprika
* 1 / 4 teaspoon cumin
* 1 large onion, minced*
* 3 cloves garlic, pressed or crushed in a mortar with pestle**
* 1 green bell pepper, cored, seeded and minced*
* 2 bay leaves
* 1 (8-ounce) can tomato sauce
* 1 / 2 cup dry white wine (we used a sauvignon blanc)
* 2 cups water
* 1 / 2 cup whole pimento-stuffed Spanish olives
* 3 large red potatoes, peeled and cut into about 6 pieces each
* 8 carrots, sliced crosswise into about 3 pieces each
In a large, heavy pot or Dutch oven (we used enamel-covered cast iron) with a tight-fitting lid, heat the oil (uncovered). Add the meat and cook until well browned on all sides turning with tongs. Do not crowd the pan; this may have to be done in batches removing the meat to a plate after a batch is browned. When all the meat is browned, return it and any accumulated juices to the pan.
Add the salt, pepper, paprika, cumin, onions, garlic, peppers and bay leaves. Saute about 5 minutes until onions are translucent. Add the tomato sauce, wine and water. Bring to a boil. Reduce the heat, cover and simmer about 1 1 / 2 hours until the meat is tender.
Add the olives, potatoes and carrots. Cover and cook an additional 30 to 40 minutes until the vegetable are tender. Remove and discard the bay leaves before serving. Makes 6 to 8 servings.
Per serving: 365 calories, 32 percent calories from fat, 13 grams total fat, 5 grams saturated fat, 74 milligrams cholesterol, 35 grams carbohydrates, 2 grams total fiber, 4 grams total sugars, 32 grams net carbs, 27 grams protein, 712 milligrams sodium.
*We got the best results by mincing the onions and peppers in a food processor fitted with the metal blade.
**If using a mortar and pestle here’s a tip: Put the garlic in the mortar with the 2 teaspoons salt required in the recipe and then crush it. The salt helps to turn the garlic into a paste.
Adapted from Estefan Kitchen (Celebra, 2008) from Emilio and Gloria Estefan.
