Authentic home cooking from Mexico, with US measurements. 
Beef Stew with Red Wine
A delicious beef dish.
Open in Cookpad AppSteps
- 1
Use 6 beef fajitas or 6 round steaks. Sprinkle with meat tenderizer and cut each piece in half crosswise. In a deep plate, beat 2 eggs with plenty of chopped parsley, salt, and pepper. Pour the mixture into a skillet with 1 tablespoon of oil to make an omelet. Cook on both sides, then transfer to a plate, cut into strips, and set aside. Take each steak half, place a strip of omelet on it, and roll up. Secure with toothpicks to form rolls.
- 2
Place the beef rolls in a pressure cooker with a little oil and sear them on all sides. Add the following to the pot: 1/2 chopped onion, 2 stalks celery (strings removed and chopped), 2 or 3 carrots (peeled and sliced), 1 or 2 potatoes (peeled and diced), 3 cloves garlic (minced), 2 or 3 bay leaves, a few sprigs of thyme, 1 cup water mixed with 2 teaspoons chicken bouillon powder, 1/2 cup tomato puree (about 120 ml), 1 cup red wine (about 240 ml), and 1 tablespoon Worcestershire sauce.
- 3
Add pepper. Close the pressure cooker and cook for 25 minutes after the valve rises. When done, open the cooker and add 1 cup frozen peas (about 140 grams) and plenty of chopped parsley. Let it simmer for a few minutes. If the sauce is too thin, dissolve 1 tablespoon corn flour (such as Maseca) or all-purpose flour in water and stir it in. Let it simmer a few more minutes until thickened.
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