Braised Beef with Tomatoes
Cooking MethodPressure Cooker
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)
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.