Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Chuck steak, lean
3 tb Olive oil
2 tb Garlic, minced
1/2 lb Onions, cut into 1-in. cubes
1/2 lb Mushrooms, quartered
1/4 c Flour
1 c Dry red wine
2 c Canned tomatoes
24 Stuffed green olives
1/2 ts Thyme
1 Bay leaf
Pinch of cayenne
1/2 ts Saffron
1/4 c Parsley, chopped

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
min. Uncover as directed. Pour the beef into a serving dish and
sprinkle with the chopped parsley.

This dish: Daube de boeuf provencale

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