Carne con Papas (Classic Latin American Beef and Potato Stew) & 2021 Montes Alpha Cabernet Sauvignon
(Photo by Carlos Sarmiento)
Carne con papas is a beloved Latin American comfort food: tender beef slowly simmered with potatoes, carrots, green peas, and fresh tomatoes in a fragrant garlic-and-onion sauce.
Simple, hearty, and deeply satisfying, it is the kind of home-style dish meant to be served generously over rice and enjoyed with family.
This version keeps the flavors clean and comforting, allowing the richness of the beef, sweetness of the carrots and peas, freshness of the tomatoes, and brightness of cilantro to shine.
Let’s get cooking!
Menu:
Carne con Papas (beef and potato stew with rice).
Wine pairing: 2021 Montes Alpha Cabernet Sauvignon, Colchagua Valley, Chile
Ingredients:
• 2 pounds beef chuck or stew meat, cut into large cubes
• 4 medium potatoes, peeled and cut into chunks
• 2 medium carrots, peeled and sliced
• 1 cup green peas, fresh or frozen
• 3–4 fresh tomatoes, chopped
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup beef broth
• 1 cup water, or as needed
• 2 bay leaves
• ½ cup dry white wine, optional
• ½ teaspoon dried oregano
• 1 tablespoon vinegar or fresh lime juice
• Olive oil
• Salt and freshly ground black pepper
• Fresh cilantro, chopped
Directions:
1. Season the beef generously with salt and black pepper.
2. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches, making sure not to overcrowd the pot. Transfer the beef to a plate and set aside.
3. Add the onion to the same pot and cook for 4–5 minutes, until softened. Add the garlic and cook for another minute.
4. Add the fresh tomatoes and tomato paste. Cook for 5–7 minutes, stirring occasionally, until the tomatoes begin to break down and form a rich sauce.
5. Return the beef to the pot. Add the white wine, if using, and scrape up the flavorful browned bits from the bottom of the pot.
6. Pour in the beef broth and water. Add the bay leaves and oregano. The liquid should nearly cover the beef. Bring to a gentle boil, then reduce the heat, cover, and simmer for approximately 1½ hours, or until the beef begins to become tender.
7. Add the potatoes and carrots. Cover and continue simmering for 25–35 minutes, until the vegetables are tender and the beef is fork-tender.
8. Stir in the green peas during the final 5 minutes of cooking.
9. Finish with the vinegar or lime juice. Taste and adjust the seasoning. Remove the bay leaves and stir in a generous amount of fresh cilantro.
Serve it up!
Serve carne con papas over steamed white rice, allowing the flavorful tomato broth to soak into the grains. Garnish with additional cilantro and serve with avocado, fried plantains, or a simple green salad.
Buen provecho! Enjoy!
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
About the wine...2021 Montes Alpha Cabernet Sauvignon, Colchagua Valley, Chile
This Cabernet Sauvignon is sourced primarily from Montes' Finca Apalta Estate vineyard with some additions from their Marchigüe Estate vineyard.
These two unique vineyards feature granite-rich soils in differing degrees of decomposition. Both have considerable variation in the clay content, depth, and organic matter from the influence of erosion and deposits from local rivers over time.
The soils are generally deep in the flat areas and thinner at the foot of the mountains and at higher elevations. Cabernet Sauvignon is planted on flat or slightly sloping ground where the soil is deeper and has a moderate capacity for moisture retention.
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
Tasting notes:
This has a layered and complex nose with aromas of fig, blackberry, and crème de cassis, with subtle notes of cayenne pepper, dark chocolate, leather and tobacco. Full body and perfectly integrated tannins support the bountiful fruit in the midpalate.
Grapes:
90% Cabernet Sauvignon, 10% Merlot
Food pairing:
Highly recommended with red meats, Mongolian beef, spaghetti with Bolognese sauce, or lambchops with Cabernet and mushroom sauce.
Accolades:
92 Points - James Suckling (2021)
Thank you to Kobrand Wine & Spirits For providing this exceptional Chilean Cab!
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