1-2 hours4-6 servingscanned crushed tomatoes

Tuscan Beef and Pepper Stew

By Ivy Manning

4-6 servings

1-2 hours

Easy

Recipe Details

Difficulty: Easy

Prep Time: 15 min

Cook Time: 1 hour

Total Time: 1-2 hours

Cuisine: Italian

Diet: Dairy Free, Low Carb

Yield: 4-6 servings

Ingredients

2 pounds chuck roast
2 tbsp olive oil
1 1/2 tsp salt
2 tsp coarsely ground black pepper
1/2 cup Chianti or other dry red wine
1 cup canned crushed tomatoes
1 medium yellow onion
2 large carrots
8 ounces cremini mushrooms
3/4 cup Homemade Beef Broth
1/4 cup oil-packed sun-dried tomatoes
3 medium garlic cloves
3 whole cloves
1/4 cup finely chopped fresh Italian parsley

INSTRUCTIONS

Preheat the broiler and adjust the oven rack so that it is 6 inches below the broiling element. Line a rimmed baking sheet with foil.
Toss the beef with 1 tablespoon of the oil and the salt and pepper on the prepared baking sheet. Arrange the meat in a single layer on the baking sheet and broil, stirring once, until the meat is well browned, 12 minutes. (Alternatively, brown the meat in the pot: Add the oil to the pot, select SAUTE, adjust to MORE/HIGH heat, and brown the meat in small batches in the hot oil.)
Place the meat and any accumulated juices from the baking sheet in the pot. Select SAUTE and adjust to MORE/HIGH heat, then add the wine and simmer until reduced slightly, 5 minutes. Add the remaining ingredients and lock on the lid. Select the PRESSURE COOK function and adjust to HIGH pressure for 25 minutes. Make sure the steam valve is in the "Sealing" position and that the "Keep Warm" button is off.
When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. Season the stew with salt and pepper.

Notes

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About the chef

Ivy Manning

Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.

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