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Mexican Beef and Vegetable Stew

Rated as 4.57 out of 5 Stars
12k

"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."
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Ingredients

1 h 15 m servings 539
Original recipe yields 6 servings

Directions

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  1. Pre-heat electric pressure cooker; add 1 tablespoon oil to the pot.
  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.
  3. Add minced garlic and 1 can of Hunt's(R) 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.
  4. Once the pressure has fully released, open lid and add the remaining can of Hunt's(R) 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.
  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.

Nutrition Facts


Per Serving: 539 calories; 22.5 60.1 28.6 69 1238 Full nutrition

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Reviews

Read all reviews 20
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

4.9.17 This stew has deep, rich and robust layers of flavor with Mexican tastes lingering in the background, and the beef almost melts in your mouth. Followed the recipe to the letter, with th...

Most helpful critical review

This did not go well. The only change I made was to add 1/2 lb of meat. I followed the recipe to the “t”. I repeatedly got a read-out on the IP of “burnt.”. I swapped it out with another Insta...

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4.9.17 This stew has deep, rich and robust layers of flavor with Mexican tastes lingering in the background, and the beef almost melts in your mouth. Followed the recipe to the letter, with th...

I have made this twice. I do not own a pressure cooker or instapot so I used a stock pot. The only changes I made were adding 3 stalks chopped celery and cooking time. I brought beef mixture ...

Wonderful flavor! I used my Dutch oven instead of an electric pressure cooker and it took about the same amount of time. I didn’t have a quart of beef broth so I used 14.5 oz of water and added...

My family loved it. The only change I made was I didn’t use a pressure cooker. I made it in my big cast iron stew pot. I doubled the recipe and the leftovers were even more amazing. I also added...

will make it again, thinking about putting the cabbage in on the second round of pressure cooking not at the end. It was a little too crunchy for my taste. The potatoes came out a little mushy, ...

This did not go well. The only change I made was to add 1/2 lb of meat. I followed the recipe to the “t”. I repeatedly got a read-out on the IP of “burnt.”. I swapped it out with another Insta...

Great flavor, with a bit of a kick, this stew is hearty and filling for a chilly evening! I made it grain-free, and there was plenty of flavor. The directions for a pressure cooker are spot on...

A great stew with just a hint of Mexican flair. This was my first attempt at a stew and I love the use of the InstantPot. I used sweet potato and parsnips instead of red potatoes and added green...

I made mine according to the recipe and we loved it. Easy to make and a flavor profile a little out of the ordinary for a soup. I used the amount of pepper flakes called for and the heat was per...