Braised Beef With Tomatoes And Herbs

Recipe Ingredients

3 lbs	1362g / 48oz	Chuck steak - lean
3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Garlic - minced
1/2 lb	227g / 8oz	Onions - cut into 1-in. Cubes
1/2 lb	227g / 8oz	Mushrooms - quartered
1/4 cup	15g / 0.5oz	Flour
1 cup	237ml	Dry red wine
2 cups	125g / 4.4oz	Canned tomatoes
24		Stuffed green olives
1/2 teaspoon	2.5ml	Thyme
1		Bay leaf
1		Cayenne
1/2 teaspoon	2.5ml	Saffron
1/4 cup	36g / 1.3oz	Parsley - chopped

Recipe Instructions

1. Trim the meat of all fat and cut into 1 1/2-in. cubes.

2. 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.

3. 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, 20-25 minutes Uncover as directed. Pour the beef into a serving dish and sprinkle with the chopped parsley.

French name: Daube de boeuf provencale

Source:
Michael Lomonaco

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