This blog is all about family recipes. Meals that are at the core simple and unpretentious. Therefore, it wouldn’t be right if I didn’t include a recipe for the the one cuisine that is actually an American metaphor for simple and unpretentious….Meat and Potatoes. That said, if you have ever tried to make stew meat taste tender and delicious, you know that simple is NOT an accurate description. It takes the skill of a grandmother with decades of knowledge to turn that hunk of cheap, bland beef into something that is flavorful and doesn’t require 30 minutes of chewing. Luckily, my grandmother has that meat and potatoes magic and it’s called Carne con Papas.
So what is this magic that turns tough lean stew meat into a flavorful, tender bowl of deliciousness? First, spices and herbs that add flavor. Second, getting the most out of the ingredients you add at every step. And third, cooking it low and slow. The first 2 are easy to achieve with a little know how, but the last one is the kicker. Most people don’t have the time needed to get such a tough meat to become tender. Of course, with the Magic Instant Pot, now anyone can be a Meat and Potatoes Magician.
Instant Pot Cuban Meat and Potatoes (Carne con Papas)
Recipe by Lana Horruitiner Perez adapted from my abuela Rosa Esmeralda Horruitiner
- 2 lbs Beef Chuck Stew Meat
- 1 Tbl Onion Powder
- 1 Tbl Garlic Powder
- 1 tsp Cumin
- 1 tsp Salt
- 1/2 tsp Ground Pepper
- 1/4 tsp Paprika
- 1/4 tsp ground All Spice
- 2 + 1 Tbl Olive Oil
- 1 Yellow Onion, diced small
- 4 cloves Garlic, minced
- 1 tsp White Vinegar
- 1 Tbl Tomato Paste
- 1- 8oz can Tomato Sauce
- 2 1/2 cups Water with 1 cubito Chicken Bouillon (or you can use 2 1/2 cups chicken broth)
- 2 lbs White Potatoes, quartered
- 2 Bay Leaves
Place the 2 lbs of Stew Meat in a bowl.
Sprinkle 1 Tbl Onion Powder, 1 Tbl Garlic Powder, 1 tsp Cumin, 1 tsp Salt, 1/2 tsp Pepper, 1/4 tsp Paprika, and 1/4 tsp ground All Spice over the meat. Using tongs, mix the meat with the spices so it’s all coated well and set aside. (I like to mix all the spices together in a small bowl first and then sprinkle over the meat. But if you want to save on cleaning a another bowl, you can just sprinkle over the meat directly. Just make sure you mix it well.)
In a microwave safe measuring jug or medium sized bowl, add 2 1/2 cups water and the Chicken Bouillon cube. Microwave for 30 seconds to help dissolve the cube. (if you are using chicken broth you can skip this step and just measure out 1 cup broth.) Set aside.
Add the remaining 1 Tbl Olive Oil and the chopped Yellow Onion. Add about 1/4 cup of the Chicken Broth and scrape up the browned bits and spices that are stuck to the bottom of the pot. Keep sauteing the Onions for about 5-7 mins until they become soft and the liquid evaporates.
Add the minced Garlic and cook for just 30 seconds.
Add 1 Tbl Tomato Paste and stir it in for 1 min. You want the Tomato Paste to cook and brown a little with the Onion and Garlic. Add the rest of the Chicken Broth, 1 tsp White Vinegar, and 8 oz can of Tomato Sauce. Scrape the bottom of the pot again. (This is important to do at every step so you don’t have any browned bits stuck to the bottom or you will get a burn notice when you start to pressure cook.)
Add the Meat and any juices that accumulate on the plate, to the Instant Pot. Place the Potatoes on top of the Meat. It’s OK if all the Potatoes are not completely submerged int he liquid. Add 2 Bay Leaves.
Lock the Instant Pot Lid into place and make sure the valve is set to the “SEALED” position. Pressure Cook for 30 mins on High. Once it’s done, allow pressure to Natural Release for 15 mins and then release the rest manually. Add salt to taste and serve over White Rice.