Cook stew beef, tomatoes and water in a pressure cooker on medium for about 12-15 minutes by turning heat on high and reducing to medium when pressure is up. Do not leave unattended.

When pressure on valves goes down, carefully remove top. With a large spoon, mash meat against sides of cooker until broken up. Pour into an 8-10 qt. Dutch oven.

Add remaining ingredients with about 4-6 cups of cold water to start and a good bit of salt and pepper. Bring to a boil, turn down to medium heat and cook with top cracked about 1 hour, stirring occasionally. Add more water if necessary. Remove top, adjust seasonings (it takes a lot of salt & pepper), and continue to simmer about 30 minutes. Do not cook too long or the potatoes will be mushy.

Serve with plain or Mexican cornbread.