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  • 6servings
  • 60minutes
  • 611calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 green bell pepper, seeded and chopped

  2. 1/2 small white onion, chopped

  3. 3 cloves garlic, crushed

  4. 1/4 teaspoon ground cumin

  5. 1/4 teaspoon salt, divided

  6. 1/8 cup olive oil

  7. 1 tablespoon olive oil

  8. 2 tablespoons achiote powder

  9. 1 teaspoon ground cumin

  10. 2 (8 ounce) cans tomato sauce

  11. 2 pounds beef stew meat, cut into 1 inch cubes

  12. 2 white potatoes

  13. 1 cup white wine

  14. 4 cups water

  15. 6 cubes beef bouillon

Instructions Jump to Ingredients ↑

  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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