GREEN BEANS, MUSHROOM + BEEF TRI-TIP STEW WITH BASMATI RICE

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16 oz beef tri-tip roast, trimmed, sliced against the grain
4 teaspoons tomato paste
3 teaspoons pepper paste
2 tablespoons safflower oil
1-to-1 1/2 teaspoons salt
3/4 teaspoons black pepper
1/3 teaspoon allspice
1 teaspoon onion powder
1/2 teaspoon red Aleppo pepper
pinch of cinnamon
1/2 teaspoon chicken bouillon powder, optional
4 cups water
16 oz French green beans (haricots verts)
14 oz stuffer mushrooms, left whole
6 cloves garlic, left whole
1 green Jalapeno chili pepper, seeded, sliced

Combine trip-tip, tomato and red pepper pastes, oil, spices and bouillon powder overnight if possible. Transfer into a pressure cooker and sauté until browned on all sides. Add water, cover, build-up pressure and cook for 8 minutes. Add green beans, mushroom, garlic and jalapeno. Cover once more and cook for another 7 minutes. Serve hot with basmati rice.