BEEF AND POTATOES

I grew up in a meat and potatoes family with meals like this one from Kraft Foods. My late mother saved countless recipes, many she never made. I love finding her old recipes and sometimes combining them with some of my newer ones. She made many a delicious meal in her pressure cooker and taught me to do the same.

2

lb.  beef stew meat, cut into 1-1/2-inch pieces

1/4

cup  KRAFT Zesty Italian Dressing

1

 green pepper, coarsely chopped

1

small  onion, quartered

4-1/2

tsp.  annatto paste*

1

 beef bouillon cube

2

cans   (8 oz. each) tomato sauce

3/4

cup  water

1/3

cup  KRAFT Original Barbecue Sauce

2

lb.  Yukon gold potatoes (about 8 small), cut into wedges

2

Tbsp.   chopped fresh parsley

COOK meat, in batches, in uncovered pressure cooker sprayed with cooking spray on medium-high heat 3 min. or until evenly browned, stirring occasionally. Return all meat to pressure cooker.

BLEND next 5 ingredients in blender until smooth. Add to meat; mix lightly. Cook, uncovered, 3 min., stirring frequently. Add tomato sauce, water and barbecue sauce; cook 2 min. Stir in potatoes.

COVER pressure cooker; lock lid in place. Cook on medium-high heat 3 min. or until pressure vent locks in place and regulator begins to rock gently. Reduce heat gradually to maintain slow steady rocking motion; cook 45 min. Remove from heat. Let stand 10 min. or until pressure vent drops. Remove regulator, then lid; stir in parsley.

*Taste and Aroma: Smoky, garlicky and earthy taste with slight floral notes.

*Substitutes: Annatto Powder, Annatto Seeds,Garlic Powder Pure and Smoked Spanish Paprika

*Uses: Traditionally Achiote Paste is dissolved in lemon juice and then spread on meat prior to roasting. Turn your Achiote Paste into a marinade by adding some Seville orange juice and some white vinegar