Tuscan Beef and Pepper Stew
Servings Prep Time
4-6servings 15 minutes
Cook Time
Servings Prep Time
4-6servings 15 minutes
Cook Time
  • 2pounds chuck roastfat trimmed, cut into 2-inch pieces
  • 2tbsp olive oil
  • 1 1/2tsp salt
  • 2tsp coarsely ground black pepper
  • 1/2cup Chianti or other dry red wine
  • 1cup canned crushed tomatoes
  • 1medium yellow onionchopped
  • 2large carrotscoarsely chopped
  • 8ounces cremini mushroomsquartered
  • 3/4cup Homemade Beef Brothor low-sodium store bought broth
  • 1/4cup oil-packed sun-dried tomatoesdrained and chopped
  • 3medium garlic clovesfinely chopped
  • 3whole cloves
  • 1/4cup finely chopped fresh Italian parsley
  1. 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.
  2. 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.)
  3. 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.
  4. 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

The following recipes are excerpted from INSTANT POT® ITALIAN © 2018 by Ivy Manning. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.