3 pounds lean chuck steak 2 cups canned tomatoes 3 tablespoons olive oil 24 pimiento-stuffed green olives 2 tablespoons garlic, minced 1/2 teaspoon dried thyme leaves 2 medium onions, cut into 1-in. cubes 1 bay leaf 1/2 pound mushrooms, quartered Pinch of cayenne 1/4 cup flour 1/2 teaspoon saffron 1 cup dry red wine 1/4 cup parsley, chopped (optional)
Trim the meat of all fat and cut into 1 1/2-in. cubes. Heat the oil in a pressure cooker until very hot and almost smoking. Add 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. Cover and add the pressure regulator. 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 if desired. Serves 6 to 8.