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    Braised Beef with Tomatoes

    Source of Recipe


    List of 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)


    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.
    Serves 6 to 8.




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