Recipe - Braised Beef With Tomatoes And Herbs

3 pound Chuck steak, lean
3 tablespoon Olive oil
2 tablespoon Garlic, minced
One half pound Onions, cut into 1in. cubes
One half pound Mushrooms, quartered
One fourth cup Flour
1 cup Dry red wine
2 cup Canned tomatoes
24 Stuffed green olives
One half teaspoon Thyme
1 Bay leaf
Pinch of cayenne
One half teaspoon Saffron
One fourth cup Parsley, chopped

1. Trim the meat of all fat and cut into 1 1/2in. 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, 2025 min. Uncover as directed. Pour the beef
into a serving dish and sprinkle with the chopped parsley.

This dish: Daube de boeuf provencale

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini