Craving a slow-simmered, deeply flavorful beef ragout but don’t have hours to spare? The Instant Pot is your secret weapon! This recipe delivers that fall-apart tender beef and rich, savory sauce you love in a fraction of the time. It’s the ultimate comfort food, perfect for serving over pasta, polenta, or mashed potatoes for a satisfying meal that tastes like it cooked all day.
Ingredients
• 2 lbs / 900g beef steak (chuck or sirloin), cut into bite-sized pieces
• 1 tbsp / 15ml olive oil
• 1 small onion, finely chopped
• 1 small celery stalk, chopped
• 4 garlic cloves, crushed
• 1 small red chili pepper, diced (optional, for heat)
• 1 cup / 240g diced tomatoes
• 2 cups / 480ml beef stock
• Spices
• 1 tsp / 6g salt
• 1 tsp / 1g dried oregano, ground
• 1 tsp / 2g black pepper, ground
• 1 bay leaf
Instructions
1. Directions
2. Set your Instant Pot to the ”Sauté” function and add the olive oil. Once hot, add the chopped onion, celery, garlic, and red chili pepper. Cook for 4-5 minutes, stirring frequently, until the vegetables soften and the onion becomes translucent.2. Add the beef pieces to the pot. Season generously with salt, oregano, and black pepper, searing the meat for a few minutes until browned on all sides. Pour in the beef stock to deglaze the pot, scraping up any browned bits from the bottom, and add the bay leaf.3. Secure the lid, set the steam release handle to ”Sealing”. Select the ”Manual” or ”Pressure Cook” button and set the timer for 20 minutes on ”High” pressure.4. Once the cooking cycle is complete, perform a quick pressure release by carefully moving the steam release handle to ”Venting”. Once the pin drops, open the lid.5. Stir in the diced tomatoes and select the ”Sauté” function again. Bring the ragout to a simmer and cook for 10 more minutes, allowing the sauce to thicken and the flavors to meld. Remove the bay leaf before serving.
Nutritional Information
• Per Serving: Calories 322
• Total Fats: 12.1g
• Net Carbs: 2.6g
• Protein: 47.4g
• Fiber: 1g
Pro Tips
• For a deeper flavor, sear the beef in batches before adding the stock. Don’t overcrowd the pot, as this allows the meat to develop a rich, brown crust.
• Elevate the sauce by deglazing the pot with 1/2 cup of dry red wine (like Merlot or Cabernet) after sautéing the vegetables. Let it reduce by half before adding the stock.
• If your ragout is thinner than desired, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the simmering sauce until thickened.
• For an even more tender result, allow the pressure to release naturally for 10 minutes before performing a quick release.
FAQ
Q: What is the best cut of beef for this Instant Pot ragout
A: The best cuts for this ragout are chuck or sirloin steak. Chuck becomes exceptionally tender and flavorful under pressure, making it a classic choice. Sirloin is a leaner option that still results in delicious, fall-apart beef in the Instant Pot.
Q: Can I use red wine in this recipe
A: Absolutely! For a deeper, richer flavor, add 1/2 cup of a dry red wine like Merlot or Cabernet after sautéing the vegetables. Allow the wine to simmer and reduce by about half before adding the beef stock and continuing with the recipe.
Q: How do I make the ragout sauce thicker
A: If your sauce is too thin after pressure cooking, select the ‘Sauté’ function and let it simmer for 10-15 minutes to reduce and thicken naturally. For a faster method, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering sauce until it reaches your desired consistency.
Q: What can I serve with beef ragout
A: This versatile beef ragout is fantastic served over a variety of starches. Classic pairings include wide pasta like pappardelle or tagliatelle, creamy polenta, fluffy mashed potatoes, or even gnocchi. A side of crusty bread is also perfect for soaking up the rich sauce.
