Tuscan Beef and Pepper Stew


  • 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
  • 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.
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