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flameBeefInstant Pot
Instant Pot Beef Ragu
ServesServes 6
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 2 ribs celery, finely chopped
- 2 large carrots, peeled and finely chopped
- 5 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 3.5 lb chuck roast, cut into 2 inch pieces
- 1 (28 oz) can whole stewed tomatoes
- 2 thyme sprigs
- 2 bay leaves
- 2 tsp allspice, ground
- 1 tsp cinnamon
- 1 cup beef stock
Instructions
- Set your Instant Pot to sauté mode. Heat the olive oil and add in onion, celery and carrots. Stir until vegetables are soft. Add in remaining ingredients, squeezing the whole tomatoes with your hands to crush them before adding them and their juices. Give ingredients a quick stir and close the lid.
- Set instapot to the meat/stew mode and allow to cook for the set high pressure 35 minute cook time. Once finished, leave the steam valve on natural release until the float valve is all the way down.
- Open lid and remove beef to shred, discarding any large pieces of fat in the process. Once shredded stir beef back into the pot and return to saute mode. Allow to cook until sauce thickens.
Originally published at themodernproper.com. Reproduced for personal collection.