Summary:
This simple dump-and-go Instant Pot recipe makes a flavorful Beef Ragu stew with shredded tender meat and a rich tomato sauce. It's an easy, low-effort dinner perfect for low carb diets.
Instant Pot Beef Ragu
Prep: 15 minutes
Cook: 35 minutes
Natural Release: 10 minutes
Yield: 5 servings
INGREDIENTS
- 2 pounds beef chuck, cut into 1 to 2 inch chunks
- 28-ounce can unsalted crushed tomatoes
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 5 cloves garlic, minced
- 1 tablespoon
balsamic vinegar - 1.5 teaspoons table salt
- 1/2 teaspoon
ground thyme
INSTRUCTIONS
- Add Ingredients: Add all ingredients to
pressure cooker (Note 1); no need to stir. - Pressure Cook: Secure and seal lid. Cook at high pressure for 35 minutes, followed by natural release for 10 minutes. Use steam release knob to vent remaining pressure.
- Shred Meat: Uncover. Transfer only meat to plate and finely shred using two forks. Return shredded meat to pot, stirring to soak up sauce. Serve (Note 2).
NUTRITION
| Makes 5 Servings |
| Amount Per Serving (1.5 cups): |
| Calories 300 (17% from fat) | Â |
| Total Fat 6g | 9% |
| Â Â Â Saturated Fat 2g | 10% |
| Cholesterol 120mg | 40% |
| Sodium 880mg | 37% |
| Net Carb 6.5g | Â |
| Total Carb 10g | 3% |
| Â Â Â Dietary Fiber 3.5g | 13% |
| Â Â Â Sugars 6g | Â |
| Protein 43g | Â |
PHOTOS
This couldn’t be easier or more tasty! I tried it for the second time and once again it was a 5-star success! I used a large pack of stew meat, doubled the balsamic vinegar, and added some celery and mushrooms that I needed to cook. I also added a dash of red pepper flakes. Really delicious and even better on day 2. I served it with some warm cornbread muffins. Yum!
Just made this with a couple adjustments. Didn’t have stewed tomatoes so I used diced and didn’t have just thyme so I used Italian seasoning. This was AMAZING!! We devoured it with roasted fingerling potatoes and a loaf of fresh crusty bread. I don’t usually leave reviews but this is deserving of 10 stars!
YUM! I made this for my family, and I also made a vegan version for myself, using mushrooms and root vegetables. I served with oven roasted Brussel sprouts and sour cream!
Loved it!! So easy…Just follow the recipe
Made this tonight and it was SO good! Had cauliflower on the side to be healthy. 🙂
I love to serve this on spaghetti squash that I have broken down further than strands so it resembles polenta and add shredded parmesan cheese.
I don’t have a pressure cooker. Can I make it as a casserole in the oven?
Thanks.
Yes, that should work. Use a dutch oven or other heavy oven-safe pot, cover with a lid, baking at 350 F for a few hours or until tender enough to shred.
Sounds good and great for fall! How would I adapt it for a slow cooker? Could I just dump it all in and cook on low for 8 hours or add the veggies in late so the onions don’t disintegrate?
This recipe adapts well to a slow cooker — your suggested modifications sound reasonable to me. Depending on how crisp or soft you prefer your veggies to be, I would do a coarser chop (instead of diced) and add them at the same time as the beef.
Thank you!
Made this last week. Delicious and reheats well for lunches.