Southwestern beef stew

Difficulty: ★★☆


  • 600 gr. Chuck meat, Certified Angus Beef
  • 200 gr. Cooked pinto beans
  • 2 Jalapeño chilies
  • 2 Onions
  • 3 Celery stalks
  • 2 Ripe tomatoes
  • 3 Garlic cloves
  • 1 Green pepper
  • Mild olive oil
  • Salt
  • Black pepper
  • Spicy paprika
  • Fresh chopped coriander
  • Oregano
  • Thyme

Category: Main course


Chop the onion, pepper, celery and garlic into fine brunoise. Peel and dice tomatoes. Dice the meat into 2, 5 cm. size dices. Heat some oil in a Magefesa Super Fast Pressure Cooker. When hot, brown the meat dices slowly so that they remain well sealed and browned. Remove.
Poach the onion and pepper for 3 or 4 minutes in the same oil where we have browned the meat. Add the celery and garlic and continue poaching until soft. Add the meat, season to taste and scent with oregano and a tablespoon of spicy paprika. Cover with water or meat stock, close the pot and rise heat to maximum power.
When the working valve (3) starts releasing steam, lower heat intensity to minimum. Let it cook for 24 or 28 minutes. Once time has elapsed, remove the pressure cooker from the heating source and let pressure to be completely released before opening the lid. Natural pressure release method. Add the cooked beans, chopped jalapeños and grain corn (optional), bring to the boil to unify flavors and let it rest some minutes before serving.