Aspen Ridge Natural Beef

Braised Beef with Tomato and Herbs



  • 3 pounds Aspen Ridge® lean chuck steak, cut into strips or 1 1/2-inch cubes
  • Salt and freshly ground pepper
  • 1/2 pound whole mushrooms
  • 2 Tablespoons finely chopped garlic
  • 1/2 pound onions, cut into 1 inch cubes
  • 1/4 cup flour
  • 1 cup dry red wine
  • 2 cups canned tomatoes, cut in half if large
  • 3 Tablespoons olive oil
  • 24 pitted, stuffed green olives
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • Pinch of cayenne pepper
  • 1/2 teaspoon stem saffron, optional
  • 1/4 cup finely chopped parsley

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Nutrition Profile

Per Serving: Low Carb, Trans-fat free, Good source of fiber, Calories: 1021, Total Fat 76g, Cholesterol 242 mg, Sodium: 411mg, Total Carbohydrate: 7g, Protein: 126 g  


  1. Trim the meat of all fat, and sprinkle the cubes with salt and pepper to taste.
  2. Heat the oil in a pressure cooker until quite hot and almost smoking. Add the beef cubes and cook, stirring often, over high heat until the meat is lightly brown all over.
  3. Add the garlic and stir. Add the onions and mushrooms and stir. Sprinkle with flour and stir to coat the pieces evenly. Add the wine, tomatoes, thyme, bay leaf, salt and pepper to taste, cayenne, olives and saffron. Stir while bringing to a boil. Add the cover of the pressure cooker and the pressure regulator.
  4. Reduce the heat and cook according to manufacturer's instructions, 20 to 25 minutes. Uncover as directed. Pour the beef into a serving dish and sprinkle with chopped parsley.
  5. To cook in a non-pressurized pot, simmer for 1 1/2 to 2 hours, or until meat is tender.
  6. Serve with hot buttered French bread and a crisp green salad.

Learn how we use a natural process to produce natural beef.