Braised Beef With Tomatoes And Mushrooms
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Serves/Makes: 6
Ready in: 1-2 hrs
- 3 pounds boneless beef chuck
- 3 tablespoons olive oil
- 2 tablespoons garlic, minced
- 2 medium onions, diced into 1-inch cubes
- 1/2 pound mushrooms, quartered
- 1/4 cup flour
- 1 cup dry red wine OR beef broth, grape juice, or tomato juice
- 2 cups canned tomatoes
- 24 pimento-stuffed green olives
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 pinch cayenne pepper
- 1/2 teaspoon saffron threads
- 1/4 cup fresh parsley, chopped
Trim the meat of all fat and cut into 1-1/2-in. cubes. Heat the oil in a pressure cooker until very hot. Toss in 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. Lock lid and bring to full pressure. Reduce heat, maintaining pressure, and cook for 20-25 minutes. Naturally release pressure. Pour the beef into a serving dish and sprinkle with the chopped parsley if desired.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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