3 lb chuck steak, lean
3 tbsp olive oil
2 tbsp garlic, minced
1/2 lb onions, cut into 1-in. cubes
1/2 lb mushrooms, quartered
1/4 cup flour
1 cup dry red wine
2 cup canned tomatoes
24 stuffed green olives
1/2 tsp thyme
1 bay leaf
1 pinch of cayenne
1/2 tsp saffron
1/4 cup parsley, chopped
Directions
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
Servings: 6 servings
Braised Beef With Tomatoes & Herbs Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Pressure Cooker; Tomato; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into the far past, at least as far back as ancient Egypt, and maybe even further. Interesting though that is, in the main part, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Much later, in Roman times a roman called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his works, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient chefs made use of many spices, including some that we all recognise for example basil, mint and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, such as basil and rosemary. The introduction of these new culinary ideas led to an explosion in publications on food, most of which are kept safe in private libraries. The arrival of television brought us TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes like those on sites such as this. |
We hope you enjoy this Braised Beef With Tomatoes & Herbs recipe.
