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.
Mexican Beef And Vegetable Stew Ingredients
3 tablespoons vegetable oil, divided
cup flour
teaspoon paprika
teaspoon salt
teaspoon pepper
teaspoon cumin
teaspoon dried Mexican oregano
teaspoon garlic powder
2 pounds beef chuck roast, cubed
2 cloves garlic, crushed and minced
2 (14.5 ounce) cans Hunts Diced Tomatoes, divided
1 quart beef broth
2 bay leaves
teaspoon crushed red pepper flakes, or to taste
3 large red potatoes, quartered
2 large carrots, peeled and sliced
2 cups frozen corn
onion, diced
head cabbage, coarsely chopped
How to Make Mexican Beef And Vegetable Stew
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 Hunts® 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 Hunts® 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.
Mexican Beef And Vegetable Stew Nutritions
Calories: 539.1 calories
Carbohydrate: 60.1 g
Cholesterol: 68.6 mg
Fat: 22.5 g
Fiber: 9.2 g
Protein: 28.6 g
SaturatedFat: 7.1 g
ServingSize:
Sodium: 1238 mg
Sugar: 13 g
TransFat:
UnsaturatedFat:
Mexican Beef And Vegetable Stew Reviews
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 the exception of using regular oregano instead of Mexican oregano. Do yourself a favor, and bring out that electric pressure cooker or an Instant Pot or and give this recipe a try, you wont be disappointed.
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 to a boil then simmered for 2 hours, simmered veggies for 45 min then added cabbage and simmered 30 min more. This was excellent and beef melts in your mouth
Wonderful flavor I used my Dutch oven instead of an electric pressure cooker and it took about the same amount of time. I didnt have a quart of beef broth so I used 14.5 oz of water and added a tsp of Kitchen Bouquet. It was so tasty and full of rich flavor. I added the cabbage after turning off the heat and let it set for approximately 20 minutes, it turned out great. Definitely a new favorite.
My family loved it. The only change I made was I didnt 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 some celery and zucchini cut in quarter rounds because we like a lot of vegetables. The seasoning was perfect.
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 beans. Followed the cook time directed and the meat turned out melt-in-your-mouth tender and the vegetables were perfect Spot on cook time Great job Baking Nana
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 Instant Pot of mine and again, burnt. This happened 4 times. I ended up finishing the stew in a crock pot. Ive had an IP for a year now, this was my first burnt sign. Maybe here is another explanation for the error code. I think it was that the flour sank to the bottom and caused the error. N XX time, Ill brown the meat in a skillet.
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, yielding tender meat but veggies with some structure. The family really liked it, and I like that there are leftovers This makes about a gallon, so its a great way to stretch that protein dollar Thanks
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, but I cut them a lot smaller than the "quartered" the recipe called for. Everyone had seconds so it was a winner.
I have been making similar great Mexican Stew for years. For extra taste doubled the spices, used fresh oregano from my garden, extra crushed garlic cloves, touch of ground cinnamon, half beef broth and half beer, and followed the recipe Steps. Just before serving garnished with fresh cilantro from my garden. Always a hit. OLE, OLE
I made it in the Dutch oven, doubled the spices, and added half a chopped cauliflower head that needed using up. Good flavor. Ended up being more of a crowded soup than a stew, which suited us fine.
Made this for the second time and will definitely make it again. It was a hit with the whole family. I had some celery that needed to be used, so I through that in with the cabbage (in small chunks) and also went well.
It was a cold and blustery day today, and this stew was perfect to warm us up. I used beef cheeks instead of chuck, and topped with crispy tortilla strips and green onions. I also used my traditional pressure cooker and not an electric pressure cooker; and ended up cooking the beef cheeks for 20 minutes instead of 10 in the beginning.
Excellent. Just a slight bit of Mexican flair. When I started making this, I didnt realize how crunched I was for time. I rushed this a LOT. I shaved probably 20 minutes off of this recipe and it still came out fantastic. Thanks for a great recipe
It took forever. This is not an "Instant" recipe by a long shot and the end result is not something I want to repeat.
Yes added brown onion seasoning
I followed the recipe exactly and it turned out great. The meat was so tender and the stew was even better the second day.
This recipe is a keeper. The only changes I made was using no salt diced tomatoes. Great recipe Thanks for sharing.
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 perfect - spicy but you could still get the flavor of everything.
A very easy recipe. A hearty beef stew with a little extra spice. Will be making this again real soon.
Was no a stew that we liked,I would Omit the tomatoes for sure.ll go back to my regular Beef stew Recipe. To many steps here and not tasting like Our beef Stew.
Meat was tender and juicy and brew was very flavorful
This dish was good. But, the only thing Mexican was the oregano .It was regular old stew. Still, Id make it again.
I left out the cabbage per family request -- but it still came out delicious
Delightful change from traditional beef stew. This was my first instant pot recipe, and Im glad I chose itI think it bodes well for my instant pot future Fresh baked French bread rounded out this simple meal. Im already dreaming about leftovers for lunch tomorrow Also going to freeze a couple of servings to see if it holds up well for use when I work late and dont have time to prep a full dinner after work one of these cold nights.
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