| Braised beef with tomatoes and herbs |
| Nice beef seasoned with green olives and fine herbs. |
What you need....
- 3 lbs. lean chuck steak, cut into 1 1/2 inch cubes
- 3 tsp. olive oil or vega table oil
- 2 tsp. finely chopped garlic
- 1/2 lb. onions, peeled and cut into one-inch cubes
- 1/4 cup flour
- 1 cup dry red wine
- 2 cups tomatoes, whole if small or cut in half if large
- 24 pitted, stuffed green olives
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon saffron stems (optional)
- 1/4 cup finely chopped parsley
- pinch of cayenne
- salt (based on your taste)
- freshly ground pepper (based on your taste)
|
How to prepare...
- the meat should be trimmed from all fat
- sprinkle the cubes with the salt and pepper
- heat the oil in a pressure cooker until it is quite hot and almost smoking
- add the beef cubes and cook ,stirring often, over high heat until the meat is lightly browned all over
- add the garlic ad stir
- add the onions and stir
- sprinkle with flour and stir to coat the pieces evenly
- add the wine, tomatoes, olives, bay leaf, cayenne, thyme, salt, pepper and the saffron
- stir while brining to a boil
- add the cover of the pressure cooker and the pressure regulator
- reduce the heat and cook about 20 to 25 minutes
- uncover as directed
- pour the beef stew into a serving dish and sprinkle it with chopped parsley
|
| And... enjoy! |
|
|
|
| |
What you say...
(0 comments)
|
|
|
