By Eddy − On Thursday, December 14, 2017, 6 years ago in
Soup Recipes
5 out of 5 with 94 ratings
comments: 12 - views: 101986
| Preparation time | 10 min |
| Cooking Time | 45 min |
| Ready In | 2 h 55 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
2 lbs chuck beef, cut into bite-size cubes6 garlic cloves, chopped1 tablespoon paprikaSalt and pepper to taste1/2 pound potatoes2 Tablespoon olive oil2 onions, chopped4 garlic cloves1 tablespoon tomato paste1 cup white wine1 bay leaf1 teaspoon cumin1 cinnamon stickCarrots, chopped (optional)2 cups of beef broth
Get Portuguese ingredients 
Instructions
- Toss the meat, garlic, paprika, 1 tablespoon olive oil, and salt and pepper to taste in a large bowl, combine well and let rest in the refrigerator for a couple of hours.
- Sauté the onions and other garlic cloves in a pan on medium heat with the rest of the olive oil until browned.
- Add the tomato paste and cook another minute or so, then add the wine, stir it well.
- Let it simmer for 5-10 minutes.
- Add the meat, potatoes and carrots to the pressure cooker.
- Add the onion, garlic, tomato and wine mixture on top, pour in the broth, add the bay leaf, cumin, and cinnamon stick and stir it all together.
- Close up the pressure cooker and cook on high heat for 30 minutes.
- Let it sit for 5 minutes. Serve while hot.
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