Mexican Beef and Vegetable Stew Recipe

Recipesfull introduces to you: Instant Pot Recipes. (Mexican Beef and Vegetable Stew Recipe). 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.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Mexican Beef and Vegetable Stew Recipe

Ingredients

3 tablespoons vegetable oil

divided

¼ cup flour

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon cumin

¼ teaspoon dried Mexican oregano

¼ teaspoon garlic powder

2 pounds beef chuck roast

cubed

2 cloves garlic

crushed and minced

2 (14.5 ounce) cans Hunt's® Diced Tomatoes

divided

1 quart beef broth

2 bay leaves

½ teaspoon crushed red pepper flakes

or to taste

3 large red potatoes

quartered

2 large carrots

peeled and sliced

2 cups frozen corn

½ onion

diced

½ head cabbage

coarsely chopped

Instant Pot Chilorio

Tips

Directions

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.

Nutritional Information

Mexican Beef and Vegetable Stew Recipe

Servings Per Recipe:6

Calories: 539.1

% Daily Value *

Protein: 28.6g 57%

Carbohydrates: 60.1g 19%

Dietary Fiber: 9.2g 37%

Sugars: 13g

Fat: 22.5g 35%

Saturated Fat: 7.1g 36%

Cholesterol: 68.6mg 23%

Vitamin A Iu: 4439.5IU 89%

Niacin Equivalents: 11.3mg 87%

Vitamin B6: 0.8mg 50%

Vitamin C: 58.2mg 97%

Folate: 118.1mcg 30%

Calcium: 94mg 9%

Iron: 5mg 28%

Magnesium: 85.2mg 30%

Potassium: 1774mg 50%

Sodium: 1238mg 50%

Thiamin: 0.3mg 31%

Calories From Fat: 202.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.