Pressure Cooker Braised Beef With Tomatoes And Mushrooms Recipe

ingredients

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

directions

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.

nutrition data

732 calories, 49 grams fat, 15 grams carbohydrates, 49 grams protein per serving. This recipe is low in carbs.

reviews & comments

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