Carne con Papas (Cuban Beef Stew)

• Olive oil (twice around the pan)
• ½ small white onion, chopped
• ½ green bell pepper, seeded and chopped
• 3 cloves garlic, crushed
• ½ tsp. ground cumin
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 packets Sazon Goya (Spanish seasoning found at any grocery store)
• 2 bay leaves
• 1 (8 ounce) can tomato sauce
• 2 lbs. beef stew meat
• 2 white potatoes (cut into small cubes)
• 1 cup dry white wine
• 4 cups beef boullion (6 cubes)
• Optional: serve over rice or riced cauliflower

1) Make the boullion with 6 cubes and 4 cups water.

2) Heat the olive oil in a medium skillet over medium heat. Saute the onion, green pepper and garlic until the onion is translucent.

3) Add cumin, salt, pepper, Sazon Goya and bay leaves.

4) Add tomato sauce and cook for about a minute. Just to heat through.

5) Put the rest of the ingredients into the crockpot or (Instant Pot).

6) Cook on low setting for 6-8 hours.

NOTE: If you’re impatient and not intimidated by it, you can make this same thing in a pressure cooker.

Follow steps 1-4, but put in a pressure cooker instead of a crockpot.

Following manufacturer’s directions, cook under 15 pound pressure for about 45 minutes.