Name: Mexican Beef and Vegetable Stew
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 3 tablespoons vegetable oil, divided; 0.25 cup flour; 0.5 teaspoon paprika; 0.5 teaspoon salt; 0.25 teaspoon pepper; 0.25 teaspoon cumin; 0.25 teaspoon dried Mexican oregano; 0.25 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; 0.5 teaspoon crushed red pepper flakes, or to taste; 3 large red potatoes, quartered; 2 large carrots, peeled and sliced; 2 cups frozen corn; 0.5 onion, diced; 0.5 head cabbage, coarsely chopped

Mexican Beef and Vegetable Stew

4.4

(30)

28 Reviews

12 Photos

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.

Recipe by Baking Nana

Published on November 23, 2016

Prep Time:

15 mins

Cook Time:

1 hrs

Total Time:

1 hrs 15 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

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

Directions

Pre-heat electric pressure cooker; add 1 tablespoon oil to the pot.
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.
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.
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.
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
23g	Fat
60g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 539
% Daily Value *
Total Fat 23g	29%
Saturated Fat 7g	36%
Cholesterol 69mg	23%
Sodium 1238mg	54%
Total Carbohydrate 60g	22%
Dietary Fiber 9g	33%
Total Sugars 13g
Protein 29g
Vitamin C 58mg	291%
Calcium 94mg	7%
Iron 5mg	28%
Potassium 1774mg	38%

* 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.