Cuban Crockpot Carne con Papas

Carne con papas is a cuban dish that has Spanish and Creole origins, yet offers its own characteristics as well. This recipe is inspired by the Spanish dish picadillo. The main difference is that picadillo uses ground meat, whereas carne con papas uses beef stew meat. We hope you enjoy this recipe with our 100% grass fed, organic, beef stew meat! 


  • 2 lbs KOL Foods 100% grass-fed beef stew meat
  • 2 oranges and 2 lemons, juiced
  • 1 Tbsp chopped fresh oregano
  • 4 cloves garlic, finely minced
  • 1 Tbsp coarse Dijon mustard
  • 5 Tbsp olive oil, separated
  • Kosher Salt
  • fresh ground black pepper
  • 3 Tbsp all-purpose flour or thickener suitable for Passover
  • 1 large onion, sliced
  • 1 green bell pepper coarsely diced
  • 1 red bell pepper, coarsely diced
  • 1 14.5 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 2 cups KOL Foods 100% grass-fed beef broth
  • 2 lbs small white-skinned potatoes, halved
  • 2 dried bay leaves
  • 1 Tbsp fresh cilantro, chopped
  • 1 Tbsp ground cumin
  • 1 Tbsp of a spice mix (equal parts: salt, ground black pepper, garlic powder, coriander, cumin, oregano and annatto seeds)

In a plastic zip-top bag, combine beef, citrus juice, oregano, garlic, mustard, 3 Tbsp olive oil, salt and pepper. Close the bag, making sure to remove all the air, and massage the ingredients together until well-combined. Place the bag in the refrigerator, and let marinade for 1-4 hours.

In a large skillet, heat remaining olive oil. Separate the marinated beef into two sections, reserving the marinade liquid. Brown the first batch of beef for 3 minutes, and set aside. Lightly coat the second batch of beef in flour, and brown for 3 minutes. Set aside.

In the same skillet, add onion and bell peppers and cook for 3 minutes. Add diced tomatoes, tomato sauce, beef broth, and reserved marinade liquid, and deglaze the skillet using a wooden spoon. Stir in cumin and sazon goya.

Transfer the beef, vegetables, and sauce to a slow-cooker, and add in the dried bay leaves and potatoes. Stir to combine, cover, and cook on low for 7 hours, or until beef is fork-tender. Taste and adjust salt and pepper, as needed. Garnish with fresh cilantro.

Serve with steamed white rice.