Instant Pot Beef Ragu
One of the most delightful and comforting dishes that you can prepare in the Instant Pot is Beef Ragu. This hearty Italian dish is known for its rich flavors and tender, melt-in-your-mouth beef.
By expanding on the original text, we can delve into the history and origins of Beef Ragu, as well as provide tips for making a delectable version in the Instant Pot. Beef Ragu has its roots in the traditional Italian cuisine, where it has been enjoyed for centuries. Hailing from the region of Emilia-Romagna, this dish is a staple in many Italian homes. The word “ragu” itself refers to a meat-based sauce, slowly cooked to develop a robust flavor. Originally, Ragu was made using leftover meat from the Sunday roast, which was then simmered for hours with tomatoes, onions, and aromatic herbs.
In recent years, the Instant Pot has revolutionized the way we cook, and Beef Ragu is no exception. With the help of this versatile kitchen appliance, you can achieve the same mouthwatering flavors and tender meat in a fraction of the time. The Instant Pot’s pressure cooking feature tenderizes the beef quickly, infusing it with the flavors of the sauce. To make an unforgettable Instant Pot Beef Ragu, start by selecting the right cut of beef. Chuck roast or stewing beef are excellent choices as they become beautifully tender when cooked under pressure.
Begin by searing the beef on all sides in the Instant Pot to lock in the flavors. Next, add a medley of diced onions, carrots, and celery, known as “mirepoix,” which provides a savory base for the sauce. Enhance the depth of flavor by adding garlic, tomato paste, and a generous amount of red wine. The acidity in the wine helps to break down the meat fibers, resulting in a velvety texture. Don’t forget to incorporate fragrant herbs such as rosemary, thyme, and bay leaves to infuse the sauce with their aromatic notes. Set the timer according to the recipe, usually around 60-90 minutes, ensuring the beef becomes tender and succulent.
As the Instant Pot builds pressure, the flavors will meld together, creating a tantalizing aroma that will waft through your kitchen. While the Beef Ragu cooks, take this opportunity to prepare a perfect accompaniment – homemade pasta. Choose a pasta shape that can hold the hearty sauce, such as pappardelle or tagliatelle. Boil the pasta until al dente, then toss it with a ladleful of the Beef Ragu, allowing the pasta to absorb all the savory goodness.
Once the cooking time is complete, release the pressure from the Instant Pot. Marvel at the tender chunks of beef, coated in a luscious, thick sauce. The flavors will have melded together, creating a symphony for your taste buds. Serve the Beef Ragu over a bed of pasta, garnished with a sprinkle of freshly grated Parmesan cheese. In conclusion, Beef Ragu is a classic Italian dish that has stood the test of time. With the help of the Instant Pot, it has become even more accessible to home cooks. So, gather your ingredients, fire up your Instant Pot, and prepare to savor a bowl of comforting Beef Ragu. This will transport you to the heart of Italy.
Instant Pot Beef Ragu
Ingredients
- 3 Lbs Beef boneless chuck roast
- 1 Tbsp Salt-divided
- 1/2 Tsp Black pepper
- 1/4 Cup Olive Oil-divided
- 1 Onion-chopped
- 1 Carrot-peeled and chopped
- 3 Tbsp Tomato paste
- 6 Cloves Garlic-minced
- 4 Tsp Fish sauce or 4 anchovy filets
- 1 Tbsp Dried oregano
- 1 Tsp Red pepper flakes
- 1/2 Cup Red wine
- 1 28oz Can crushed tomatoes
- Parmesan cheese rind-optional
- 1/2 Cup Parsley-chopped
Instructions
- Par beef dry with paper towels and cut into 3" cubes. Season with 1 1/2 teaspoon salt and pepper. Set your Instant Pot to the sauté function and heat 2 tablespoons oil until smoking. Add beef and cook on all sides until browned, cook in 2 batches if needed. Don't overcrowded the Instant Pot otherwise it won't brown. Remove beef to a bowl and set aside.
- Add remaining oil and onion, cook for 2 minutes then add carrots and rest of the salt. Cook, stirring occasionally until veggies are softened, about 6 minutes. Stir in tomato paste, garlic, fish sauce and red pepper flakes and cook, stirring until mixture is gragrant and the color is deepened. About 2 minutes.
- Stir in wine, scraping up the brown bits on the bottom of the pan. Cook until wine is mostly evaporated, about 1 minute. Stir in tomatoes and rind, then add in the beef along with any juices.
- Lock the lid on the pot, close the valve to sealing and set the high pressure on manual for 45 minutes. After the pot beeps turn it off and let and use the quick release method to release the pressure. Once the pin drops remove the lid.
- Discard the rind and using a potato masher break up the beef into bite size pieces. Season with salt and pepper to taste. Stir in parsley and serve. I like using pappardelle pasta or zoodles.