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Provencal-Style Beef Stew in Pressure Cooker
Embrace the coziness of a chilly evening with this warm, aromatic, Provencal-style beef stew. Tender chunks of beef cooked with a medley of herbs, vegetables, and a robust red wine, served over a bed of hot cooked pasta. It's not just a meal, but a hug on cold nights.
2
1 hr 20 min
TOTAL TIME
700
CALORIES
$3.03
PER SERVING
Ingredients
16 INGREDIENTS
6 SERVINGS
1 tsp salt
Directions
11 STEPS
40 min
PREP TIME
40 min
COOK TIME
1 hr 20 min
TOTAL TIME
1
Season beef cubes with salt and pepper.
2
Set your 6-qt electric pressure cooker to saute setting. Adjust for medium heat and add olive oil.
3
When oil is hot, brown the seasoned beef in batches and set aside.
4
In the same pressure cooker, add carrots, onion, and minced garlic. Cook and stir until golden brown, which would take about 4-6 minutes.
5
Stir in the tomato paste and cook for about 1 more minute until fragrant.
6
Deglaze the cooker with the dry red wine, stirring to loosen any browned bits at the bottom.
7
Return beef to pressure cooker. Add in the undrained diced tomatoes, beef broth, rosemary, thyme, bay leaf, and ground cloves.
8
Lock the cooker's lid and set it to high pressure for 30 minutes.
9
After cooking, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure.
10
Before serving, ensure the beef is properly cooked with a thermometer reading of at least 160°F and discard the bay leaf.
11
Serve the stew over hot cooked pasta.
Health Info
Macros
58g
CARBS
31g
FAT
38g
PROTEIN
Contains these allergens
WHEAT
1,372 Recipes for Beef Stew
Frequently Asked Questions
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