Tuscan Beef and Black Pepper Stew

Main Course

Recipe courtesy of Milk Street Instant Pot

Serves 6

  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, halved and thinly sliced
  • 12 medium garlic cloves, smashed and peeled
  • 2 cups dry red wine
  • 3 tablespoons tomato paste
  • 2 sprigs fresh rosemary, plus 1 ½ teaspoons minced
  • 4 pounds boneless beef chuck roast, trimmed and cut into 1 ½-inch chunks
  • Kosher salt and coarsely ground black pepper
  • 3 tablespoons all-purpose flour

Tuscan Beef and Black Pepper Stew

Tuscan Beef and Black Pepper Stew

Click image to enlarge



On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the onion and garlic, then cook, stirring occasionally, until the onion is lightly browned, 7 to 9 minutes. Add the wine and cook, scraping up any browned bits, until reduced to about ½ cup, about 15 minutes. Stir in the tomato paste, rosemary sprigs and 1 tablespoon pepper. Stir in the beef and 2 teaspoons salt, then distribute in an even layer.

Press Cancel. lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then care­fully open the pot.

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. In a small bowl, whisk the flour with 6 tablespoons of the cooking liquid until smooth, then whisk into the pot. Select Normal/Medium Sauté. Bring to a simmer, stirring, and cook until lightly thickened, 6 to 8 minutes. Press Cancel to turn off the pot, then stir in the minced rosemary and 1 to 1 ½ tablespoons pepper. Taste and season with salt.

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