Beef Ragù
Recipe Summary
An aromatic and flavorful meat dish prepared in the Instant Pot with cubed beef, fresh summer tomatoes, peppers, and peas, finished with grated aged white cheddar upon serving.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Cubed beef | 800 g | Stew beef |
| Fresh summer tomatoes | 4 large | Peeled and chopped |
| Charleston green peppers | 4 | Chopped (or mild green peppers) |
| Frozen peas | 1 cup | |
| Extra virgin olive oil | 4 tbsp | |
| Unsalted butter | 2 tbsp | |
| Aged white cheddar | 150 g | Grated |
| Yellow onion | 1 large | Diced |
| Garlic | 3 cloves | Minced |
| Salt | 1 tsp | |
| Black pepper | 1 tsp |
Instructions
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Sear the Beef
Set the Instant Pot to “Sauté” mode. When the pot is hot, add the extra virgin olive oil (4 tbsp) and unsalted butter (2 tbsp). Once hot, add the cubed beef (800 g). Sear for 5–6 minutes until browned on all sides.
-
Sauté the Aromatics
Add the diced onion (1 large), minced garlic (3 cloves), and chopped green peppers (4) to the pot. Sauté for about 4 minutes until the onions become translucent.
-
Deglaze the Pot
Turn off “Sauté” mode. Add the peeled chopped tomatoes (4 large), salt (1 tsp), and black pepper (1 tsp). Using a wooden spatula, scrape up any browned bits (fond) stuck to the bottom of the pot to incorporate into the sauce.
-
Pressure Cook
Close the lid and turn the steam release valve to the “Sealing” position. Select “Pressure Cook” on High pressure for 35 minutes.
-
Release Pressure
When the cooking cycle completes, allow a 10-minute natural pressure release (NPR). Then carefully turn the valve to “Venting” to release any remaining steam. Keep hands and face clear to avoid steam burns.
-
Add Peas and Rest
Open the lid and stir in the frozen peas (1 cup). Close the lid again and let it rest in the residual heat for 5 minutes.
-
Serve
Portion the hot stew into bowls and top with grated aged white cheddar (150 g) to melt over the meat.
Useful Notes
Umami & Deglazing Tip
Thoroughly scraping up the caramelized bits (fond) from the bottom of the pot with the acidity of the tomatoes before pressure cooking ensures the rich Maillard reaction flavors disperse evenly throughout the sauce, elevating its umami profile.