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Ingredients
1/2 Cup red table wine
2 Tablespoons salad oil
2 Pounds beef for stew, cut into 1 1/2� chunks
1/4 Pound lean salt pork, cut into 1/2� cubes
1 (16 oz) Can tomatoes
1 Large onion, minced
1 Large carrot, minced
1 Celery stalk, minced
1/2 Garlic clove, minced
1 Bay leaf
1 1/2 Teaspoons salt
1 Teaspoon thyme leaves
3 Parsley sprigs
12 Stuffed olives, halved
1 (3 oz) Can whole mushrooms, drained
Hot cooked noodles (optional)
Instructions
Prepare marinade: In large bowl, combine wine and salad oil. Add beef chunks and turn over to coat with marinade. Cover and refrigerate at least 4 hours, turning often.
About 30 minutes before serving: Drain meat, discard marinade. In 4-quart pressure cooker over medium-high heat, fry salt pork until golden; add beef and cook until well browned. Add tomatoes and their liquid and remaining ingredients except mushrooms. Cover and bring cooker to pressure; cook 20 minutes. Remove cooker from heat and reduce pressure quickly before uncovering. Add mushrooms and heat. Discard parsley and bay leaf.
Serve over noodles.