Description
An easy pressure cooker (or crockpot) version of a favorite Italian dish of beef, tomatoes, vegetables and lots of garlic.
Ingredients
Scale
- 1 tsp olive oil
- 1 red bell pepper, cored and sliced into strips
- 2 Tbsp olive oil
- 8 ounces sliced mushrooms
- 1 onion, halved and sliced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 Tbsp garlic
- 1/2 cup chicken or beef broth
- 1 1/2 pounds beef stew meat (or chuck roast cut into cubes)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 Tbsp balsamic vinegar
- 1 (14.5 oz) can crushed tomatoes
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in 1 tsp of olive oil and the bell pepper. Saute for about 5 minutes. Move to a plate. Set aside.
- Add in 2 Tbsp of olive oil, mushrooms, onions, ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Saute for about 5 minutes. Add in the garlic and saute for 30 seconds. Add in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Dump the stew meat into the pot. Sprinkle the meat with 1 teaspoon of kosher salt, ½ teaspoon of black pepper, Italian seasoning, garlic powder and balsamic vinegar. Dump the tomatoes on top. Don’t stir.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up let the pot sit for at least 10 minutes before moving the valve to venting. Remove the lid.
- If you’d like to thicken the sauce then make a cornstarch slurry by stirring together 2 Tbsp of cornstarch and 2 Tbsp of cold water until smooth. Turn Instant Pot to saute setting and stir in the slurry until sauce has thickened.
- Stir in the bell peppers.
- Serve meat and and sauce with spaghetti, orzo, crusty bread, polenta or plain.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in 1 tsp of olive oil and the bell pepper. Saute for about 5 minutes. Move to a plate. Set aside.
- Add in 2 Tbsp of olive oil, mushrooms, onions, ½ teaspoon of kosher salt and ¼ teaspoon of pepper. Saute for about 5 minutes. Add in the garlic and saute for 30 seconds. Transfer mixture to the slow cooker.
- Add in the broth, stew meat, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, Italian seasoning, garlic powder and balsamic vinegar, tomatoes. Stir.
- Cover and cook on low for 6-8 hours.
- If you’d like to thicken the sauce then make a cornstarch slurry by stirring together 2 Tbsp of cornstarch and 2 Tbsp of cold water until smooth. Stir mixture into slow cooker and cook on high setting without the lid for about 20 minutes.
- Stir in the bell peppers.
- Serve meat and and sauce with spaghetti, orzo, crusty bread, polenta or just plain.
- Category: Beef
- Method: Instant Pot or Slow Cooker