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.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 539 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon paprika
• 2 bay leaves
• ¼ teaspoon garlic powder
• 2 pounds beef chuck roast, cubed
• ½ onion, diced
• 1 quart beef broth
• 2 large carrots, peeled and sliced
• ¼ teaspoon pepper
• 3 tablespoons vegetable oil, divided
• ½ head cabbage, coarsely chopped
• ¼ cup flour
• ¼ teaspoon cumin
• ¼ teaspoon dried Mexican oregano
• ½ teaspoon crushed red pepper flakes, or to taste
• 2 cloves garlic, crushed and minced
• 2 cups frozen corn
• 2 (14.5 ounce) cans Hunt's® Diced Tomatoes, divided
• 3 large red potatoes, quartered

Recipe Instructions

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.