Combine tender beef, vegetables, and pinto beans in a chili-flavored sauce, and you have a great one-pot meal to serve on a cold night. I like to serve this over rice, accompanied by a fruit salad to balance the spicy stew.
SERVES: 6
INGREDIENTS:
- 4 tablespoons canola oil
- 2 pounds beef stew meat, cut into 1-inch pieces
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 2 medium sweet onions, such as Vidalia, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 Anaheim chile pepper, seeded, deribbed, and coarsely chopped
- 1 medium red bell pepper, seeded, deribbed, and coarsely chopped
- 1 medium yellow or orange bell pepper, seeded, deribbed, and coarsely chopped
- One 14-ounce can crushed tomatoes with their juice
- 2 cups pinto beans, presoaked and drained
- 6 cups beef stock or store-bought beef broth
- 2 cups corn kernels, freshly cut from the cob or frozen corn, defrosted
- 1/2 cup finely chopped fresh cilantro
INSTRUCTIONS:
- Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat. Sprinkle the meat evenly with the salt and pepper, add to the pressure cooker a few pieces at a time, and brown, removing them to a plate when done.
- Add 2 tablespoons of the oil to the pot. Add the onions, garlic, cumin, and Anaheim pepper and sauté for 2 minutes to soften the onions.
- Add the bell peppers, tomatoes, beans, and stock, and return the beef to the pot.
- Lock the lid in place and cook at high pressure for 15 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Skim any excess fat from the surface of the sauce and stir in the corn and cilantro.
- Warm the stew over medium-high heat and serve
