Name: Tuscan Beef and Pepper Stew
Prep time: 15 min
Cook time: 1 h
Yield: 4-6 servings
Cuisine: Italian
Ingredients: 2 pounds chuck roast (fat trimmed, cut into 2-inch pieces); 2 tbsp olive oil; 1 1/2 tsp salt; 2 tsp coarsely ground black pepper; 1/2 cup Chianti or other dry red wine; 1 cup canned crushed tomatoes; 1 medium yellow onion (chopped); 2 large carrots (coarsely chopped ); 8 ounces cremini mushrooms (quartered); 3/4 cup Homemade Beef Broth (or low-sodium store bought broth); 1/4 cup oil-packed sun-dried tomatoes (drained and chopped); 3 medium garlic cloves (finely chopped); 3 whole cloves; 1/4 cup finely chopped fresh Italian parsley

Tuscan Beef and Pepper Stew

By :Instant Pot Italian by Ivy Manning

Course

Soup

Cuisine

Italian

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

1-2 hours

Diet	Dairy Free, Low Carb

Main Ingredient

Chuck Roast, Red Wine, Tomatoes

Prep Time

15 minutes

Cook Time

1 hour

Servings

4-6 servings

Ingredients

2 pounds chuck roast fat trimmed, cut into 2-inch pieces
2 tbsp olive oil
1 1/2 tsp salt
2 tsp coarsely ground black pepper
1/2 cup Chianti or other dry red wine
1 cup canned crushed tomatoes
1 medium yellow onion chopped
2 large carrots coarsely chopped
8 ounces cremini mushrooms quartered
3/4 cup Homemade Beef Broth or low-sodium store bought broth
1/4 cup oil-packed sun-dried tomatoes drained and chopped
3 medium garlic cloves finely chopped
3 whole cloves
1/4 cup finely chopped fresh Italian parsley

Course

Soup

Cuisine

Italian

Difficulty

Easy

Browse Category

Soups, Stews & Broths

Duration

1-2 hours

Diet	Dairy Free, Low Carb

Main Ingredient

Chuck Roast, Red Wine, Tomatoes

Prep Time

15 minutes

Cook Time

1 hour

Servings

4-6 servings

Ingredients

2 pounds chuck roast fat trimmed, cut into 2-inch pieces
2 tbsp olive oil
1 1/2 tsp salt
2 tsp coarsely ground black pepper
1/2 cup Chianti or other dry red wine
1 cup canned crushed tomatoes
1 medium yellow onion chopped
2 large carrots coarsely chopped
8 ounces cremini mushrooms quartered
3/4 cup Homemade Beef Broth or low-sodium store bought broth
1/4 cup oil-packed sun-dried tomatoes drained and chopped
3 medium garlic cloves finely chopped
3 whole cloves
1/4 cup finely chopped fresh Italian parsley

Instructions

Preheat the broiler and adjust the oven rack so that it is 6 inches below the broiling element. Line a rimmed baking sheet with foil.
Toss the beef with 1 tablespoon of the oil and the salt and pepper on the prepared baking sheet. Arrange the meat in a single layer on the baking sheet and broil, stirring once, until the meat is well browned, 12 minutes. (Alternatively, brown the meat in the pot: Add the oil to the pot, select SAUTE, adjust to MORE/HIGH heat, and brown the meat in small batches in the hot oil.)
Place the meat and any accumulated juices from the baking sheet in the pot. Select SAUTE and adjust to MORE/HIGH heat, then add the wine and simmer until reduced slightly, 5 minutes. Add the remaining ingredients and lock on the lid. Select the PRESSURE COOK function and adjust to HIGH pressure for 25 minutes. Make sure the steam valve is in the "Sealing" position and that the "Keep Warm" button is off.
When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Season the stew with salt and pepper.

Recipe Notes

Instant Pot Italian by Ivy Manning

Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally. Ivy's work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning