About this recipe:Carne con papas is a delicious Cuban beef stew that will please any 'meat and potatoes' fan. The warm aroma of cumin makes this dish special.
1/2 green pepper, seeded and chopped
1/2 onion, chopped
3 cloves garlic, crushed
1/4 teaspoon ground cumin
1/4 teaspoon salt, divided
2 tablespoons olive oil
1 tablespoon olive oil
2 tablespoons ground achiote (annatto) seed
1 teaspoon ground cumin
900g beef stewing steak, cut into 2.5cm cubes
2 baking potatoes
250ml white wine
6 beef stock cubes
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 2 tablespoons olive oil through top of blender. Blend until smooth; set aside.
Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in ground achiote and 1 teaspoon cumin. Cook for 1 minute, then stir in passata. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the stock cubes. Bring to the boil, and cook for 1 minute; add water, if necessary, to cover.
Cover with lid of pressure cooker. Following manufacturer's directions, cook for about 30 to 45 minutes.
Annatto seeds are available in Caribbean shops, either whole or ground. If you can't get your hands on any, don't fret - they don't impart a lot of flavour, just a rich orange-yellow colour. Either omit the ground annatto or sub with turmeric.