Name: Braised Beef with Tomatoes
Ingredients: 3 pound lean chuck steak; 2 cup canned tomatoes; 3 tablespoon olive oil; 24 pimiento-stuffed green olives; 2 tablespoon garlic, minced; 1/2 teaspoon dried thyme leaves; 2 medium onions, cut into 1-in. cubes; 1 bay leaf; 1/2 pound mushrooms, quartered; pinch of cayenne; 1/4 cup flour; 1/2 teaspoon saffron; 1 cup dry red wine; 1/4 cup parsley, chopped (optional)

Braised Beef with Tomatoes

Cooking MethodPressure Cooker

Ingredients

3 pounds lean chuck steak
2 cups canned tomatoes
3 tablespoons olive oil
24 pimiento-stuffed green olives
2 tablespoons garlic, minced
1/2 teaspoon dried thyme leaves
2 medium onions, cut into 1-in. cubes
1 bay leaf
1/2 pound mushrooms, quartered
pinch of cayenne
1/4 cup flour
1/2 teaspoon saffron
1 cup dry red wine
1/4 cup parsley, chopped (optional)

Instructions

Serves 6 to 8.. Trim the meat of all fat and cut into 1 1/2-in. cubes. Heat the oil in a pressure cooker until very hot and almost smoking. Add beef cubes and cook over high heat, stirring often, until browned on all sides. Add garlic, onion and mushrooms; stir. Sprinkle with the flour and stir to coat evenly. Add the wine, tomatoes, olives, thyme, bay leaf, cayenne and saffron. Bring to a boil, stirring. Cover and add the pressure regulator. Reduce the heat and cook according to the manufacturer's instructions, 20-25 min. Uncover as directed. Pour the beef into a serving dish and sprinkle with the chopped parsley if desired.