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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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:
1/2 green bell pepper, seeded and chopped |
1/2 small white onion, chopped |
3 cloves garlic, crushed |
1/4 teaspoon ground cumin |
1/4 teaspoon salt, divided |
1/8 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 |
Directions:
1. 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.
2. 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.
3. Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.
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