InstaPot Tuscan Beef Ragù | Recipes

InstaPot Tuscan Beef Ragù

Recipe - Frankston #713

InstaPot Tuscan Beef Ragù

Prep Time60 Minutes

Servings8

Cook Time60 Minutes

Ingredients

2 Tbs olive oil

1 (2 lbs) tender chuck roast, trimmed of fat and cut into 2-inch pieces

1 yellow onion, finely chopped

2 large carrots, peeled and finely chopped

5 cloves garlic, minced

1 cup red wine

2 Tbs tomato paste

2 tsp Italian seasoning

1 (28 oz) can whole Italian tomatoes

1 cup beef broth

1 tsp sea salt

1/2 tsp cracked black pepper

cooked pasta, for serving

Directions

Using the sauté function on an electric pressure cooker, heat 2 tablespoons of olive oil. Add the beef, and brown on all sides. Remove meat, and set it aside. Add the onions, carrots and garlic. Cook, stirring occasionally, until vegetables are softened (about 5 to 7 minutes). Return the meat to the pressure cooker. Add the wine, and let reduce by half. Add the tomato paste and Italian seasoning. Stir to coat. Add the tomatoes, breaking them with a wooden spoon. Add the broth, salt and pepper. Stir to incorporate.
Lock the lid in place. Cook under high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, and then release it quickly if necessary. Use a slotted spoon to remove the meat from the sauce. Shred with two forks, and return the meat to the sauce. Stir to incorporate. Serve with cooked pasta.

Nutritional Information

Per Serving: Calories: 360, Fat: 11 g (4 g Saturated Fat), Cholesterol: 75 mg, Sodium: 970 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 29 g.

60 minutes

Prep Time

60 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

2 Tbs olive oil

Brookshire's Extra Virgin Olive Oil - 17 Fluid ounce

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$9.99 was $11.49$0.59/fl oz

1 (2 lbs) tender chuck roast, trimmed of fat and cut into 2-inch pieces

Not Available

1 yellow onion, finely chopped

Not Available

2 large carrots, peeled and finely chopped

Not Available

5 cloves garlic, minced

Not Available

1 cup red wine

Not Available

2 Tbs tomato paste

Brookshire's Tomato Paste - 6 Ounce

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$0.99 was $1.49$0.17/oz

2 tsp Italian seasoning

Not Available

1 (28 oz) can whole Italian tomatoes

Not Available

1 cup beef broth

Not Available

1 tsp sea salt

Morton Sea Salt, Coarse - 17.6 Ounce

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$3.29$0.19/oz

1/2 tsp cracked black pepper

McCormick Black Pepper Grinder - 1 Ounce

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$2.99$2.99/oz

cooked pasta, for serving

Brookshire's Fettuccine - 16 Ounce

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$1.49 was $2.19$0.09/oz

Nutritional Information

Per Serving: Calories: 360, Fat: 11 g (4 g Saturated Fat), Cholesterol: 75 mg, Sodium: 970 mg, Carbohydrates: 32 g, Fiber: 3 g, Protein: 29 g.

Directions

Using the sauté function on an electric pressure cooker, heat 2 tablespoons of olive oil. Add the beef, and brown on all sides. Remove meat, and set it aside. Add the onions, carrots and garlic. Cook, stirring occasionally, until vegetables are softened (about 5 to 7 minutes). Return the meat to the pressure cooker. Add the wine, and let reduce by half. Add the tomato paste and Italian seasoning. Stir to coat. Add the tomatoes, breaking them with a wooden spoon. Add the broth, salt and pepper. Stir to incorporate.
Lock the lid in place. Cook under high pressure for 35 minutes. Let the pressure release naturally for 10 minutes, and then release it quickly if necessary. Use a slotted spoon to remove the meat from the sauce. Shred with two forks, and return the meat to the sauce. Stir to incorporate. Serve with cooked pasta.