Description
An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitely a pleaser for any meat and potatoes fan.
Ingredients
- ½ green bell pepper, seeded and chopped
- ½ small white onion, chopped
- 3 cloves garlic, crushed
- ¼ teaspoon ground cumin
- ¼ teaspoon salt, divided
- ⅛ cup olive oil
- 1 tablespoon olive oil
- 2 tablespoons achiote powder
- 1 teaspoon ground cumin
- 2 (8 ounce) cans tomato sauce
- 2 pounds beef stew meat, cut into 1 inch cubes
- 2 white potatoes
- 1 cup white wine
- 4 cups water
- 6 cubes beef bouillon
Instructions
- In a blender
- combine green pepper
- onion
- garlic
- 1/4 teaspoon cumin and salt. Pulse
- while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
- Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute
- then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute
- then stir in tomato sauce. Return to a simmer
- then add beef; let simmer for 5 minutes. Stir in potatoes
- then pour in wine and water. Drop in the bouillon cubes. Bring to a boil
- and cook for 1 minute; add water
- if necessary
- to cover.
- Cover with lid of pressure cooker. Following manufacturer’s directions
- cook under 15 pound pressure for about 30 to 45 minutes.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6