So, I'm trying to make you already, you know, you have to use
a pressure cooker, right?
Hopefully I don't die.
Can you tell me everything I need?
You're going to need £2 of meat for beef stew.
Two tablespoons of olive oil, one tablespoon of bijou, half
a teaspoon of pepper.
Then saltier taste two bay leaves, one small white onion,
three garlic cloves, one packet of saa, one green pepper,
one can of tomato sauce.
Half a cup of vino seco, one cup of water potatoes.
How however many you like?
And then olives or capers depending if you like them.
Well, I used to like capers.
I prefer olives and half a teaspoon of cumin.
One teaspoon of oregano.
That's way too many ingredients already know.
What is the first step?
You first uh, get your pressure cooker and put the olive oil
just enough to cover, you know, the bottom of the pot.
You put it on medium heat.
Then you put the meat inside and you saute it till the meat is
And how long does that take because I'm hungry, you'll see
you'll be sauteing it and, and in the meantime, you're going
to be starting to cut the green peppers, the onions.
My eyes are watery because of the freaking onion.
I know that happens all the time.
And then the garlic, OK?
And then when the meat is no longer take it out with a big spoon
and place it on a plate or a bowl.
And then you add the green peppers, the onions, the garlic
and then you salt it till the onions are translucent.
How long does that take?
About a minute or so?
And then you add the tomato sauce, OK?
And you stir it for a minute and then you go ahead and add the
meat again and then you add the salt to your taste, the pepper
to be the bay leaf, the cumin, the oregano and the, and should
I be stirring in between all of those or do I just add it all in
and then stir it, stir it after everything is going in, you
start, you just pour it and, and be stirring at the same time
And then after that, you add the on the water and you cut the
potatoes in round slices, not too thin.
And then you add it to the pot and then you add the olives or the
capers depending which one you like the one or both.
I said, I always liked them.
I actually like them too.
So I'm gonna add capers and then you close the lid, make sure
it close, you know, correctly tight and put a little pressure
weight on top of the pressure cooker and then you set it on high
and then when it starts to whistle, then you lower to medium
heat for about 40 minutes.
Do not open the lid or it will explode.
Great or it will explode.
That's what you want to hear when you're cooking your favorite
Because you have to just make sure all the air is out and the
way you do it is by putting a spoon under the weight gently.
And that way you lift it just a little bit and you can hear all
the air sizzling out and once you don't hear any more air, then
it's safely ready to remove the weight and then the lift.
How did it turn out?
I don't know if it's gonna taste good.
It has must little spices in there.
It's not jee, are in there somewhere.
It's not in my jeans.
Well, thankfully, Cuban food is all, throw everything in
something and mix it and then it'll come out good because of
I don't know if I'm gonna make this in a pressure cooker again
It's too much pressure.
Let me know how it turned out?
Ok, I'll take a picture.