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. This recipe is made in a pressure cooker.
INGREDIENTS (for 6 servings):
- 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
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- 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
PREPARATION:
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.