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Ingredients
- 3 lb Chuck steak, lean
- 3 Tbsp. Extra virgin olive oil
- 2 Tbsp. Garlic, chopped
- 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 x Stuffed green olives
- 1/2 tsp Thyme
- 1 x Bay leaf
- Â Â Healthy pinch of cayenne
- 1/2 tsp Saffron
- 1/4 c. Parsley, minced
Directions
- 1. Trim the meat of all fat and cut into 1 1/2-in. cubes.
- 2. Heat the oil in a pressure cooker till almost smoking. Add in the beef cubes and cook over high heat, stirring often, till lightly browned all over.
- 3. Add in the garlic, onion and mushrooms and stir. Sprinkle with the flour and stir to coat the pcs proportionately. Add in the wine, tomatoes, olives, thyme, bay leaf, cayenne and saffron. Bring to a boil, stirring well. Cover and add in the pressure regulator.
- 4. Reduce the heat and cook according to the manufacturer's instructions, 20-25 minutes. Uncover as directed. Pour the beef into a serving dish and sprinkle with the minced parsley.
- This dish: Daube de boeuf provencale
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 6 servings | |
| Calories 726 | |
| Calories from Fat 495 | 68% |
| Total Fat 55.07g | 69% |
| Saturated Fat 17.0g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 1491mg | 62% |
| Potassium 932mg | 27% |
| Total Carbs 17.21g | 5% |
| Dietary Fiber 4.9g | 16% |
| Sugars 4.69g | 3% |
| Protein 35.34g | 57% |
