Picadillo Stew
A very simple and flavorful meat and vegetable soup stewed and served under 30 minutes. With all the common ingredients already in my pantry or refrigerator, I just need to gather everything, throw it in the pan and presto, a stew that can be enjoyed by itself or over a steamed white rice. Satisfaction guaranteed!
Picadillo Stew
Ingredients
- 3 lbs Ground beef Not frozen, Add 20 more minutes of cooking time, if frozen.
- 2 tbsp Olive oil
- 8 cloves Minced garlic
- 1 medium Chopped onions
- 2 large Tomatoes
- 1/4 cup Tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Fish sauce (can substitute with salt)
- 4 cups Broth
- 2 pieces Carrots (cubed)
- 2 pieces Potatoes (cubed)
- 1/2 cups Green peas
- 1/4 cups Raisins (optional)
Instructions
- Using saute, heat oil and brown garlic, add onions until translucent. Add meat and brown. Cancel. (I like to do this step to add more flavor from browing of these ingredients.)
- Add all other ingredients. Set IP to Pressure Cook for 20 minutes. Do QR.
- Serve and enjoy over steam rice or enjoy as soup.
