• 2 lb of meat for stew
  • 1 lb potatoes
  • 1 medium sized onion in rings
  • 2 garlic cloves
  • 1/2 of a green pepper cut in 2 pieces
  • 6 small tomatoes
  • 1/4 tsp of paprika (Spanish Pimentón best)
  • 2 bay leafs
  • Pinch of oregano
  • 1/4 cup dry, white wine
  • 1/4 cup olive oil
  • Spoon full of capers,  green olives stuffed with pimentos and raisins (Alcaparrado)
  • Sal and black pepper to taste


Wash the meat, salt and pepper it, throw in the bay leafs and let it rest for about an hour.  Start the sofrito in the pressure cooker, heat the oil and start cooking the onion, garlic, the green pepper and lastly the tomatoes in pieces. Cook for 10 or 15 mins, add the paprika and the cumin to the sofrito, then add the meat. Cook for another 5 mins making sure the pieces of meat are completely covered in sofrito. Now add the wine and let it zimmer. Add the alcaparrado, cover the pot and let the pressure build for 20 mins. Open the pot and add the potatoes cut in cubes (salted individually) and 1/2 cup of water to soften the potatoes. Close the pot again and pressurize for another 10 mins or until the potatoes are soft and the meat tender.