Instant Pot Beef Ragu
A hearty and comforting European beef and vegetable stew in the Instant Pot.
Servings: 6
Ingredients
- 1 lb 450 g, Beef tenderloin: cut into chunks
- 1 tsp Salt
- ½ tsp Black pepper
- 1 tsp Paprika
- ½ tsp Ground cumin
- 3 cloves garlic minced
- 2 large carrots diced (260 g)
- 1 large onion diced (150 g)
- 1 ½ cups celery 165 g, diced
- 3 cups canned diced tomatoes 720 g
- 1/4 cup tomato paste 60 g
- 1 Bay leaf
- 2 sprigs fresh rosemary:
- 1 cup 240 ml vegetable broth
Instructions
- Marinate the Beef: In a large bowl, combine the beef chunks with salt, pepper, paprika, cumin, and minced garlic. Mix well to ensure the beef is evenly coated. Let it marinate for at least 15 minutes, or refrigerate for up to 24 hours for a deeper flavor.
- Layer the Ingredients: In the Instant Pot, begin by placing the marinated beef at the bottom. Next, add the diced carrots, onion, and celery.
- Add tomatoes (diced and paste) and broth, ensuring that all the ingredients are well-distributed in the pot.
- Add Aromatics: Place the bay leaf and rosemary sprigs on top of the mixture.
- Cook: Secure the lid on the Instant Pot and set it to 'Pressure Cook' on high for 35 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then manually release any remaining pressure.
- Finish and Serve: Open the lid carefully and give the ragu a good stir. Remove the bay leaf and rosemary sprigs before serving. If you prefer, you can gently shred the beef chunks for a more traditional ragu texture. Serve over your favorite pasta or spiralized vegetables.
Notes
3 Weight Watchers points per serving.
Nutrition
Serving: 333g | Calories: 193kcal | Carbohydrates: 20g | Protein: 19g | Fat: 5.1g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 467mg | Potassium: 824mg | Fiber: 4.9g | Sugar: 11g | Calcium: 76mg | Iron: 3.6mg