Carne y papas guisadas en salsa de tomate (Beef and potato stew in tomato sauce)

Hearty meal that the entire family will enjoy (May contain affiliated links)

Potato is my favorite starchy vegetable—I mean, it's so versatile, who doesn't love it? One of my favorite ways to enjoy it is in a stew. Growing up, my mom made Carne y papas guisadas en salsa de tomate (beef and potato stew in tomato sauce), and it was my absolute favorite. I loved taking a bite that combined the tender potato, flavorful sauce, and white rice.

I know that every country has its own version of this dish—or something very similar. In Salvadoran cuisine, it's common for stews to be made with a tomato-based sauce. Over the years, I’ve evolved my mom’s recipe by incorporating elements from other versions I’ve tasted through friends and now, through my own family. I add different peppers to my sauce, influenced by the Mexican versions I’ve tried, and I’ve also incorporated Puerto Rican sofrito from my husband’s side—all while staying true to the essence of my mom’s original recipe.

What is carne y papas guisandas en salsa de tomate?

This dish can easily be made with either chicken or beef—my mom made both while I was growing up. Feel free to choose your preferred protein. In this version, the beef is cut into 1–2 inch pieces, seasoned, and then seared. The chunks are simmered in the sauce until tender, with the potatoes or any additional vegetables added during the last 10 minutes of cooking.

In El Salvador, a typical meal usually includes rice, a protein, beans, and tortillas. It can feel a bit heavy for someone who isn’t used to it, so I personally like to skip the daily tortillas and beans and opt for green vegetables as my sides. You can serve this stew with any type of rice. Traditional Salvadoran rice often includes vegetables like carrots, peas, green beans, corn, cilantro, and more. I prefer simple white rice, letting the sauce from the beef stew do all the work when it comes to flavor—but it’s entirely up to you.

How to make Carne y papas guisadas?

You'll need a pot big enough to fit your protein, vegetables and sauce. This may depend on how much you are wanting to make, the recipe below is for two pounds of meat.

Beef: Adjust the measurement to taste and exclude any ingredients you don't like!

• 2lbs of beef (Your preferred cut)

• Mustard

• Salsa Inglesa (Worcestershire sauce)

• 1 tsp Cumin

• 2 tsp fresh garlic paste or garlic powder

• 1 tsp Ground pepper

• 1 tsp Paprika

• 1 tbsp Beef bouillon: I use the Knorr brand, if you use one without salt you may have to add salt.

• 2-3 tbsp of olive oil

• Salt (optional)

  
  

Tomato Sauce:

• 1/2 white onion

• 5-6 roma tomatoes

• 1 big red sweet pepper or 3-4 smalls ones

• 2 tbsp Puerto Rican sofrito

• 3 garlic cloves

• 1 tsp Black Pepper

• 1 tsp cumin

• 1 tsp Oregano

• 1 tsp Paprika

• 1 tbsp toasted relajo

  
  

Vegetables: You can add in any additional vegetables you want

• Potato

• Carrots

• Zuchini

1. Begin by prepping your vegetables: peel and cut them into small cubes, about ½ to 1 inch in size.

2. Next, prepare the vegetables for the sauce—tomatoes, garlic, peppers, and onion. Cut the onion into large chunks.

3. Cut your meat into 1–2 inch cubes (or your preferred size), then season it with the ingredients listed below. Adjust the seasoning to your taste. Be sure to clean and prep the meat beforehand. You can do this step the night before to let the meat marinate overnight.

4. Now, prepare the sauce. Place all the sauce vegetables and seasonings into a blender and blend until smooth. Strain the mixture to remove any large bits or unblended pieces.

5. Place your pot over medium heat. Once it’s hot, add the oil. When the oil is ready, add the beef pieces to sear. Avoid overcrowding the pot, as this can cause the meat to stew instead of sear. Give each piece enough space for a proper sear. Once the meat is nicely browned, remove it and set it aside.

6. In the same pot, add sliced red and green peppers along with the sofrito. Sauté for about 3 minutes, then return the meat to the pot and pour in the sauce. Stir everything well, cover, and cook on low to medium heat until the meat becomes tender—this typically takes 1 to 2 hours.

7. When the meat is tender, add the potatoes or any additional vegetables you'd like. Let it cook for another 10 minutes. Once done, turn off the heat and let the stew rest for 10 minutes before serving. Serve over white rice with a side salad. Enjoy!

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