MY DELICIOUS BEEF STEW (OR AS WE CALL IT IN P.R., CARNE GUISÁ)

I have been making this dish since I remember. As you know me, I use the ingredients that I have at home and try to be creative. I never make the exact recipe, smile. The important part is that it always tastes good! Today, I used my pressure cooker. Yippee!
 
Category:  Entrée  
Approx. Prep and Cook Time: Under 1 hour (in my pressure cooker)
Approximate Cost:    $14.05 or $2.00 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 7
 
Ingredients
2 lb. of beef for stew, cleaned of all fat and cut in 1” bite pieces ($6.50)
2 tbsp. Angie’s dry seasoning or the one of your choice (.20)
1 Sazón with Achióte envelope (.20)
3 to 4 Carrots (.30)
2 Celery stalks (.10)
2 large Russet potatoes ($1.40)
1 med size Onion (.40)
6 Garlic cloves, chopped (.20)
2 sofrito frozen cubes (.30)
1 small can tomato sauce (.50)
2 tbsp. capers w brine (.25)
1 c. salad olives, without the liquid/brine (.40)
½ c. good red wine ($1.20)
4 tbsp. Avocado oil (.90)
2 c. brown rice ($1.20)
 
Directions
Clean the meat of all fat, cut in about 1” cubes, season with avocado oil, Angie’s dry seasoning, Sazón with Achiote envelope and refrigerate.
Prep all the following ingredients; carrots, chop the garlic, onion, celery, peel, rinse, and cube the potatoes. And set aside.
In a pressure cooker, or Dutch oven or a medium size cooking pot, over med-high, brown the meat. Remove set aside.
In the same pot add the garlic, onion, celery and cook until transparent.
Then add the potatoes, water to cover (or beef stock), wine, beef, sofrito frozen cubes and a bit more of my seasoning, capers w/ brine, salad olives, without the liquid/brine and bring to a boil. Reduce the heat to med-low and cook covered for 45 minutes to an hour until the meat is tender. (Again, a faster way to cook it is with a pressure cooker or instant pot following the manufacturer directions.)
After 30 minutes cooking the meat in med-low, carefully, uncover, add the tomato sauce, stir and cover again for 15 or 20 more minutes. Check frequently to ensure the dish is done, potatoes are soft, the gravy has not dried out and the meat is tender. You will know when the meat is tender and also, look and make sure that the sauce is thick and yummy. For more liquefy sauce, add more beef or chicken stock or water to taste.
 
Now what’s left is to check the brown rice that you started earlier, slice an avocado and boom, you are…Done! Enjoy!
  
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings