Braised Beef with Tomatoes & Herbs
Pressure Cooker
Yield
12 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
beef chuck steak
lean |
|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
garlic
minced |
|
| ½ | pound |
onions
cut into 1-in. cubes |
|
| ½ | pound |
mushrooms
quartered |
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | cup |
red wine
dry |
*
|
| 2 | cups |
tomatoes, canned
|
|
| 24 | each |
green olives
stuffed |
*
|
| ½ | teaspoon |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| ½ | teaspoon |
saffron threads
|
*
|
| ¼ | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
beef chuck steak
lean |
|
| 45 | ml |
olive oil
|
|
| 3E+1 | ml |
garlic
minced |
|
| 226.8 | g |
onions
cut into 1-in. cubes |
|
| 226.8 | g |
mushrooms
quartered |
|
| 59 | ml |
all-purpose flour
|
|
| 237 | ml |
red wine
dry |
*
|
| 473 | ml |
tomatoes, canned
|
|
| 24 | each |
green olives
stuffed |
*
|
| 2.5 | ml |
thyme
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | pinch |
cayenne pepper
|
*
|
| 2.5 | ml |
saffron threads
|
*
|
| 59 | ml |
parsley leaves
chopped |
|
Directions
Trim the meat of all fat and cut into 1½-in. cubes.
Heat the oil in a pressure cooker until almost smoking. Add the beef cubes and cook over high heat, stirring often, until lightly browned all over.
Add the garlic, onion and mushrooms and stir. Sprinkle with the flour and stir to coat the pieces evenly.
Add the wine, tomatoes, olives, thyme, bay leaf, cayenne and saffron.
Bring to a boil, stirring well.
Cover and add the pressure regulator. 4. Reduce the heat and cook according to the manufacturer's instructions, 20 to 25 min.
Uncover as directed. Pour the beef into a serving dish and sprinkle with the chopped parsley.
