Mexican Beef and Vegetable Stew

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.

Step: 1

Pre-heat electric pressure cooker; add 1 tablespoon oil to the pot.

Step: 2

Mix flour, paprika, salt, pepper, cumin, oregano, and garlic powder together in a mixing bowl. Toss cubed beef with flour mixture. Brown beef cubes in 3 batches in preheated cooker about 8 minutes per batch, adding an additional tablespoon of oil after each batch. As beef browns, transfer it to a dish.

Step: 3

Add minced garlic and 1 can of Hunt’s® diced tomatoes to the empty pot; scrape and stir to release the browned bits from the bottom. Add beef broth and bay leaves; transfer browned beef back to the pot. Seal pressure cooker, close the vent, and set the timer to cook at pressure for 10 minutes. At the end of 10 minutes, allow pressure to naturally release.

Step: 4

Once the pressure has fully released, open lid and add the remaining can of Hunt’s® diced tomatoes, crushed red pepper flakes, quartered potatoes, carrots, corn, and onion. Close the lid and vent. Cook under pressure for an additional 15 minutes.

Step: 5

At the end of 15 minutes, use quick release to vent the pressure cooker. Stir in the diced cabbage, close the lid. Let pressure cooker stand with both the lid and vent closed for 10 minutes before serving.

Per Serving: 539 calories; protein 28.6g; carbohydrates 60.1g; fat 22.5g; cholesterol 68.6mg; sodium 1238mg.

The name of “stew” can refer to both a dish and a cooking method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, instead it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.