4 Serves
50 Mins
Season the beef chuck with salt, pepper, and minced garlic.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
IndianVitamin E
2 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
27 µg / 400 µgCalcium
60 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
510 mg / 1,250 mgPotassium
1052 mg / 4,700 mgSodium
503 mg / 2,300 mgZinc
13 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
60 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
150 mg / 300 mgCaffeine
0 mgNet Carbs
6 gAlcohol
0 g
Place the seasoned beef and onion wedges into the pressure cooker, then pour in the beef stock.
Pressure cook the mixture for 20 minutes, then carefully release the pressure and open the lid.
Remove the beef from the pot and reserve 2 cups of the cooking liquid. Shred the tender beef using two forks.
Set the pressure cooker to the sauté function, add olive oil, and cook the sliced onion, bell pepper, and tomatoes until softened.
Return the shredded beef to the pot, stir in the reserved stock, Worcestershire sauce, tomato paste, ketchup, and cumin. Simmer until the sauce reaches your desired consistency, adjusting seasoning with salt and pepper as needed.
24
g45
g15
g
Japanese
Japanese