This is a Cuban stew known as 'carne con papas' which contains chunky beef and potatoes, I like to serve it over rice.
Hi everyone, I didn't realized my recipe made it here. Just a note: You can store the green pepper mixture in a tupperware in the fridge for up to 3 weeks and use it whenever sofrito or onion etc is needed. In place of achiote you can use saffron or azafaron. These are cuban spices. - 31 Dec 2001 (Review from Allrecipes USA and Canada)
This dish was EXCELLENT. NOTE: I DID NOT USE A PRESSURE COOKER. I just don't have one, but I think it was better because I could simmer it for 1 1/2-2 hrs and let the meat get tender some steam escape,and the mmmm... Gravy form. My husband (Mexican) loved it, ALTHOUGH, he insists its actually a Mexican Dish..LOL. Anyhow, my kitchen never smelled so good. Thanks so much for the Recipe. Its a Keeper!!!!! - 16 Feb 2004 (Review from Allrecipes USA and Canada)
Excellent Cuban recipe. The only change to make it authentic is not to blend the vegetables. Leave them in 1" strips. Also, you'll want to add frozen peas. One tip: serve in the sauce. Do not drain it. Allow everyone to serve themselves so they can get as much sauce as they want. - 15 Jul 2001 (Review from Allrecipes USA and Canada)