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Cuban Beef and Potatoes

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner Cuban
Cuban Beef and Potatoes
Ingredients
  • 1/2 green bell pepper, seeded and chopped
  • 1/2 small white onion, chopped
  • 3 cloves garlic, crushed
  • 1 1/4 teaspoons ground cumin, divided
  • 1/4 teaspoon salt
  • 1/8 cup olive oil
  • 1 tablespoon olive oil
  • 2 tablespoons achiote powder
  • 2 (8 ounce) cans tomato sauce
  • 2 pounds beef stew meat, cut into 1 inch cubes
  • 2 white potatoes
  • 4 cups water, or as needed
  • 1 cup white wine
  • 6 cubes beef bouillon
Instructions
1
Combine the finely chopped bell pepper, onion, and garlic in a blender. Add a pinch of cumin and a light sprinkle of salt to the mixture, blending until well combined.
2
Next, slowly pour 1/8 cup of olive oil through the blender's top while pulsing the mixture, ensuring it reaches a smooth consistency. Set this mixture aside for later use.
3
In a separate pan, heat 1 tablespoon of olive oil over medium heat in a pressure cooker. Add the blended pepper and onion mixture, cooking for 1 minute before adding the achiote powder and the remaining 1 teaspoon of cumin. Stir well to combine, then add the tomato sauce.
4
Return the mixture to a gentle simmer and stir in the beef. Allow it to cook for 5 minutes, then add diced potatoes to the pan. Pour in enough water and wine to cover the ingredients, followed by a few bouillon cubes for added flavor. Bring the mixture to a boil and cook for 1 minute, adding more water if necessary.
5
Finally, cover the pressure cooker with its lid and follow the manufacturer's instructions to cook under 15-pound pressure for 30 to 45 minutes.