Description
Tender chunks of beef and zesty diced tomatoes take this beef stew on a trip south of the border. A pressure cooker produces a ‘simmered all day’ taste in less than an hour.
Ingredients
- 3 tablespoons vegetable oil, divided
- ¼ cup flour
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cumin
- ¼ teaspoon dried Mexican oregano
- ¼ teaspoon garlic powder
- 2 pounds beef chuck roast, cubed
- 2 cloves garlic, crushed and minced
- 2 (14.5 ounce) cans Hunt’s® Diced Tomatoes, divided
- 1 quart beef broth
- 2 bay leaves
- ½ teaspoon crushed red pepper flakes, or to taste
- 3 large red potatoes, quartered
- 2 large carrots, peeled and sliced
- 2 cups frozen corn
- ½ onion, diced
- ½ head cabbage, coarsely chopped
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6