Thursday, May 26, 2016

Cuban Beef Stew

Several years ago we had dinner with friends. One friend told us about growing up in Miami and his large Cuban family. He made us a family favorite, Cuban Chicken. I remember olives, capers and onions. I could envision steak prepared like this too. When my Instant Pot arrived, all I could think about was those flavors. I decided to make a stew with all of the things I loved that night.

Cuban Beef Stew
By Melissa Cook
Prepared in my super cool Instant Pot

2 pounds stew meat
1/2 cup flour
2 teaspoons cumin, divided
2 teaspoons dried oregano, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sherry
1 32-ounce carton beef stock
1 large onion, cut in 1/4" vertical slices
5 small golden potatoes, quartered
1 cup Spanish olives
4 Tablespoons capers 

Mix flour, 1 teaspoon of cumin, 1 teaspoon of dried oregano, 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Dredge stew meat in seasoned flour. Using sauté feature on you instant pot, brown stew meat. Remove browned meat from your Instant Pot. Deglaze the pan with 1 cup of sherry.

Add meat, 1 teaspoon of cumin and 1 teaspoon of dried oregano to sherry and cover with 32 ounces of beef stock. Cook for 20 minutes using your Instant Pot's meat/stew feature. Allow pressure to release naturally. Once pressure has released, open and add onion, potatoes, olives and capers. Salt and pepper to taste. Put the lid back on your pot and cook 10 minutes on meat/stew feature. Release pressure naturally and enjoy.

1 comment:

  1. I love the way you wrote this up! Not to mention it looks delicious!