Tex-Mex Beef Stew
4 lb roast, 1+ inch cubes
olive oil
7 oz can green chilies
1 can tomatoes, chopped
8 oz can tomato sauce
1 onion, chopped
1 bell pepper, chopped
6 cloves garlic, chopped
1 Tbsp ground cumin
1 tsp coarsely ground black pepper
1 "bunch" cilantro, chopped
juice of one lime
salt
chopped jalapenos (optional)
Brown beef in batches.
Then add remaining ingredients.
If you don't have enough liquid
add beef broth or water.
Pressure cook for 30 minutes.
Let pressure drop on its own. Or
simmer covered for about 1+ hours or until tender.
