Braised Beef With Tomatoes And Mushrooms Recipe   Recipe By Boyd Travis Jonesville VA

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. 


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