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Ingredients

½ green bell pepper, seeded and chopped ½ small white onion, chopped 3 cloves garlic, crushed ¼ teaspoon ground cumin ¼ teaspoon salt, divided ⅛ 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

Nutrition Info

611.5 calories carbohydrate: 20.4 g cholesterol: 131.7 mg fat: 35.3 g fiber: 2.9 g protein: 44.5 g saturatedFat: 12.1 g servingSize: - sodium: 1463.5 mg sugar: 5 g transFat: : - unsaturatedFat: : -

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.

6 Servings

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.