How to make Italian style Beef stew
Italian style beef stew
28 oz. 1 can Crushed tomatoes
32 oz. box Organic chicken stock or broth
2 packages Beef stew meatI find mine at our local grocery cut and packaged in the meat department
1 package PancettaThis is an Italian bacon you can find near the deli counter
1 1/2 cups Red wine
to taste Thyme
to taste Rosemary
to garnish Parsley
1 teaspoon Crushed garlic
2-3 cups cut in half Baby red potatoes
1 bag Baby carrots
Drizzle on the bottom of pot for saute method Olive oil
Salt and Pepper to taste
Looking for something, warm, savory and delicious? Good, you came to the right place. Today I am sharing how to make Italian style Beef stew in your instant pot or pressure cooker. I sort of made up this recipe myself. You see growing up my Mom always made a red sauce based stew. However, my grandmother made a brown based beef stew. I liked them both, but considering I always have made the brown gravy stew I decided to put my Italian spin on the red based beef stew. I am really happy I did. It was delish. In fact, my husband said it was the best stew he ever had. WHOA!~ That’s pretty major.
I hope to see you over on our Facebook page Home pressure cooking where I will be cooking up live once a week. Even dragging the hubby along. It’s going to be a fun journey learning our instant pot.
Pin it, make it, hope to see you back again.
Drizzle the bottom of your pot with a little olive oil.
Turn on the saute option. It heats up fast. Saute the stew meat and Pancetta accordingly in your instant pot.
Add can of crushed tomatoes, and 1 1/2 cups of red wine, rosemary and thyme to your own taste buds. I did about a sprig or two of each.
I then set the pot to the meat/stew option and it simmered for 35 minutes.
After a quick steam release, I then added potatoes and carrots and set the pot to manual for 10 minutes.
Dinner is served. Garnish with fresh parsley. Enjoy.
|28 oz. 1 can Crushed tomatoes|
|32 oz. box Organic chicken stock or broth|
|2 packages Beef stew meat|
|1 package Pancetta|
|1 1/2 cups Red wine|
|to taste Thyme|
|to taste Rosemary|
|to garnish Parsley|
|1 teaspoon Crushed garlic|
|2-3 cups cut in half Baby red potatoes|
|1 bag Baby carrots|
|Drizzle on the bottom of pot for saute method Olive oil|
|Salt and Pepper to taste|