Reviewed: May 22, 2012

This meal was great! I used a stock pot as I didn't have a pressure cooker and simmered for 1 hr 45 min. The beef was so tender and so flavorful! I added some alcaparrado (olives) to the mixture and made flavored rice with sofrito and beans. It was excellent, I am an a picky picky eater. My Puerto Rican husband also loved it!!

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Reviewer:

piikaboo2

Cooking Level: Intermediate

Home Town: Seymour, Wisconsin, USA

Living In: Stafford, Virginia, USA

Reviewed: Apr. 13, 2012

I have tired other recipes for Carne con papas but it always seemed to be missing a little some but not this recipe! This recipe had all the right ingredients. I cooked it last night for my family and they LOVED it!! Definitely a keeper!!

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Reviewer:

Pkate190

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Reviewed: Jan. 26, 2012

Growing up my mom made this recipe as well. She also blended the pepper, onion, and garlic. The only difference is that she used paprika, olives, capers instead of cumin and achiote

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Reviewer:

ACHays

Reviewed: Jan. 15, 2012

This recipe was tasty, but it came out like soup and I had to simmer it for an additional 60 minutes to get it to more of a meat and sauce kind of consistency. Unfortunately, by that time, the meat was more of a thickening agent than a recognizable component.

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Reviewer:

Liz F.

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Reviewed: Jan. 7, 2012

This dish was good, if a little too tomato-ey. I would substitute a fresh tomato, and fresh beef stock.

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Reviewer:

MamaHadley

Cooking Level: Expert

Home Town: Miami Shores, Florida, USA

Living In: Decatur, Georgia, USA

Reviewed: Dec. 16, 2011

Tastes really good, but would like to perhaps marinate beef next time so that the flavors infuse more fully. Also, I think something is missing, but not sure what. Maybe some added heat would help.

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Reviewer:

Nydia1973

Cooking Level: Intermediate

Living In: Cumming, Georgia, USA

Reviewed: Oct. 26, 2011

This is a wonderful recipe. The reviews were helpful. We used half the water and just let it simmer covered in a pot for a few hours vs a pressure cooker. Also we used 5 potatoes vs two. It was served with rice. Needless to say there were no left overs. Will make this again and again.

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Reviewer:

Tera

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Jun. 2, 2011

This was the best dinner I've ever made! I used the exact ingredients as the recipe stated - wasn't spicy, but full of flavor. I don't have a pressure cooker, so I just cooked it in a stock pot on low to med low heat for 1.5 hrs. I served it with white rice and black beans. Will def make again - super easy!

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Reviewer:

Pjayroe

Cooking Level: Beginning

Home Town: Sumter, South Carolina, USA

Reviewed: May 21, 2011

YUM

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Reviewer:

Nessa

Reviewed: Apr. 26, 2011

This wasn't great, missing something, not quite sure what. I made it a few more times after simply giving it up, cause it just isn't that good. Not BAD though, just OK

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