- 6
Ingredients
- 1 3/4 lb. boneless round, cut into 1 1/2" cubes and trimmed of fat
- 1 large onion, sliced
- 3 large carrots, peeled and cut into 3-4 chunks
- 2 C. drinking-quality red wine
- 2 cloves garlic, minced
- 1 T. grated orange zest
- 1/2 tsp. dried thyme
- 2 bay leaves
- 2 T. tomato paste
- 1 anchovy fillet, packed in olive oil, drained and mashed (optional)
- 1/3 C. pitted black olives (optional)
- 1/3 C. finely chopped fresh parsley
- 1/2 tsp. salt or to taste
- 1/8 tsp. freshly ground pepper
Preparation
Step 1
Set beef, onion and carrots in large non aluminum bowl. Combine wine, garlic, orange zest, thyme, bay leaves, tomato paste and mashed anchovy (if using). Pour this marinade over beef; cover; refrigerate for a few hours or overnight.
Transfer mixture to cooker and stir in olives, parsley, salt and pepper (more may be needed if anchovy and olives are not used). Lock lid in place and, bring to pressure over high heat. Adjust heat to maintain high pressure and cook 16 minutes. Let pressure drop naturally, about 10 minutes. Do not use quick-release method. Remove lid, tilting pot away from you as steam escapes.
Test beef for doneness. If not yet tender, lock lid back into place and return to high pressure for a few minutes. Let pressure drop naturally.
If the sauce is too thin, remove beef with slotted spoon and boil liquid vigorously to reduce or whisk in a roux made of 2T flour mashed into 2T butter.
Remove bay leaves adjust seasoning before serving.