Carne Guisada
Ingredients Click Picture to Enlarge
1- 1/2 lbs. stew meat
2-3 medium potatoes
1 envelope sazón
1 tsp. adobo
2-3 carrots (optional)
1 can petit-pois (peas)
1 tsp. Manzanilla olives (3-4 olives)
1 tsp. capers (alcaparrado)
2 tbsp. cooking wine
1 tbsp. sofrito
1 8 oz. can tomato sauce
1-2 laurel leaves
Salt to taste
Season the stew meat preferably the night before or 15-20 minutes before cooking so the adobo can do its trick.

In a pressure cooker*, place the sofrito, tomato sauce, sazón, capers, wine, and meat.

Fill pot half way with water and seal the lid.

Cook for 30 minutes on medium heat.
(The 30 minutes start when the vapor starts to escape from the pressure valve)

Meanwhile, peel and cut the potatoes (and carrots) and place them in a bowl of salted water.

After 30 minutes, place the pressure cooker under a stream of running cold water to cool down the pot.

When ALL the pressure is out of the pot thru the pressure valve, it is safe to open it.

Open the pot carefully and add the potatoes, (carrots), olives and laurel leaves.

Cook (without the lid) for 15-20 minutes on medium heat or
until all the veggies are soft but firm.

Add the petit-poi (peas) 5-10 minutes before the stew is done
and stir carefully as to not mash the peas.
You can also cook the meat the "old fashioned way". Place all the ingredients in a deep pot (except the petit-pois) and cook on medium low heat until the meat is tender.

Serve with white rice and tostones.