Beef Tagine With Spinach And Olives - cooking recipe

Ingredients

1 tbsp olive oil
2 1/2 lbs beef chuck steak, trimmed and cubed
1 None onion, finely chopped
2 cloves garlic, crushed
1 tsp ground allspice
1 tsp red pepper flakes
1 pinch saffron threads
1 can (15 oz) crushed tomatoes
1/2 cup beef stock
10 oz spinach, trimmed and coarsely shredded
1/2 cup pitted green olives
2 tbsp thinly sliced preserved lemon peel
1/2 cup roasted unsalted pistachios, coarsely chopped

Preparation

Heat half the oil in a 6-quart pressure cooker. Cook the beef, in batches, until browned. Remove from the cooker.
Heat the remaining oil in the cooker. Cook the onion, garlic and spices, stirring, until the the onion softens. Return beef to the cooker with the undrained tomatoes and stock; secure the lid. Bring the cooker to high pressure. Reduce the heat to stabilize the pressure and cook for 15 mins.
Release the pressure using the quick release method and remove the lid. Stir in the spinach, olives and preserved lemon; simmer, uncovered, until heated through. Season to taste. Serve the tagine sprinkled with nuts.