Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 garlic cloves, minced
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup beef broth
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Instant Pot
Step-by-step instructions:
1. Turn on the Instant Pot and select the "Saute" function.
2. Add the vegetable oil and heat it up.
3. Add the beef stew meat and cook until browned on all sides, about 5 minutes.
4. Add the onion, green bell pepper, and garlic. Cook for another 3 minutes until the vegetables are softened.
5. Add the flour, chili powder, cumin, oregano, salt, black pepper, smoked paprika, and cayenne pepper. Stir to coat the meat and vegetables.
6. Add the diced tomatoes and beef broth. Stir to combine.
7. Close the Instant Pot lid and select the "Meat/Stew" function. Set the timer for 35 minutes.
8. Once the timer goes off, let the pressure release naturally for 10 minutes, then use the quick release to release any remaining pressure.
9. Stir in the chopped cilantro.
10. Serve hot with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Total time: 50 minutes
Temperature:
Instant Pot pressure cooking setting
Serving size:
4-6 servings
Nutritional information:
Calories: 320
Fat: 17g
Carbohydrates: 10g
Protein: 30g
Sodium: 880mg
Sugar: 4g
Fiber: 2g
Substitutions for ingredients:
- Beef stew meat can be substituted with beef chuck roast, cut into cubes.
- Vegetable oil can be substituted with olive oil or canola oil.
- Diced tomatoes can be substituted with crushed tomatoes or tomato sauce.
- Beef broth can be substituted with chicken broth or vegetable broth.
Variations:
- Add diced potatoes or carrots for a heartier stew.
- Use different types of peppers, such as jalapenos or poblano peppers, for a spicier flavor.
- Add a can of drained and rinsed black beans for extra protein and fiber.
Tips and tricks:
- Make sure to brown the meat well before pressure cooking to develop flavor.
- Use a natural pressure release to prevent the meat from becoming tough.
- Serve with rice or tortillas for a complete meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
Lime wedges, chopped cilantro
Pairings:
Rice, tortillas, avocado, salsa
Suggested side dishes:
Mexican rice, refried beans, roasted vegetables
Troubleshooting advice:
- If the meat is tough, it may not have been cooked long enough. Increase the cooking time by 5-10 minutes.
- If the stew is too thin, mix 1 tbsp of cornstarch with 1 tbsp of water and stir it into the stew. Cook on the "Saute" function until thickened.
Food safety advice:
- Make sure to follow the Instant Pot instructions carefully to avoid injury.
- Use a meat thermometer to ensure the beef is cooked to a safe temperature of 145°F.
Food history:
Carne guisada is a traditional Mexican stew made with beef, tomatoes, and spices. It is often served with rice or tortillas.
Flavor profiles:
Savory, slightly spicy, with a hint of smokiness from the paprika.
Serving suggestions:
Serve hot with rice or tortillas and lime wedges on the side.
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Region: Mexican