Carne con Papa

STEWED BEEF WITH POTATOES

Ingredients

• 1 ½ pounds top round beef chunks, cut 1 ½ - 2-inch cubes

• ½ teaspoon kosher salt

• 3 tablespoons vegetable oil

• 1 yellow onion, sliced

• ¼ slice green pepper, seedless

• 1 bay leaf

• 3 cloves garlic, minced

• 2 teaspoons dried oregano

• 1 teaspoon ground cumin

• 8 ounces tomato sauce

• ¼ cup white cooking wine

• ½ cup red cooking wine

• 1 ½ cups beef broth

• 3 gold potatoes, peeled, cut in 2-inch cubes

• 1 ½ teaspoons kosher salt

1. Heat 2 tablespoons of vegetable oil in a sauté pan on medium-tomedium high heat. Dry the beef with paper towels and season with ½ teaspoon of salt. When the oil is hot, in batches of single layer, sear beef until browned on all sides. Remove the beef and add to the pot of the pressure cooker.

   
   

2. Reduce the heat to medium. Add 1 tablespoon of oil. Add onions, green pepper, and bay leaf. Stir occasionally for 2 minutes. Add garlic and stir for 30 seconds. Make an empty space in the middle of the pan and add oregano and cumin. Toast the spices for 10 seconds and then mix everything together.

   
   

3. Add tomato sauce, white cooking wine, red cooking wine, beef broth and 2 teaspoons of salt. Cook for 2 minutes. Add all of the liquid from the sauté pan to the pressure cooker. Set the pressure cooker to cook for 35 minutes until the beef is tender. Allow the pressure to release. Carefully open the pressure cooker and add the potatoes. Cook in pressure for another 10 minutes. Taste for salt.