INSTA POT BEEF RAGU

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Today we are turning to my favorite cooking magazine COOKS COUNTRY for a great tasting Beef Ragu.

This recipe also gives me a chance to learn how to use the Insta Pot.

Pressure Cookers have always scared the hell out of me. I remember as a kid running from the kitchen when the little do hickey on the top started to vibrate like that football game my brother and I played with as kids.

But I digress.

So, I have decided (with some help from the boss to give it a try.)

Be sure to read, understand and follow all of the safety rules that come with your Insta Pot. Knowing how to use your Insta Pot properly will greatly reduce the chance of personal injury.

(way too much Norm Abrams)

So, let's get into it.

INSTAPOT BEEF RAGU

3 lbs Boneless Beef Chuck eye roast (trimmed and cut into 2-3 inch pieces)

1 TBL Kosher Salt (divided)

1/2 tsp Black Pepper (Ground)

1/4 Cup Extra Virgin Olive Oil (divided)

1 Onion, chopped (I used a medium size)

1 Carrot, peeled and chopped.

3 TBL Tomato Paste

6 Garlic cloves, minced.

4 Anchovy fillets, minced (not NO, but HELL NO)

1 TBL Dried Oregano

1/2-1 tsp Red Pepper Flakes

1/2 Cup Red Wine

1 (28oz) can Crushed Tomatoes

1 OZ Parmesan Cheese Rind

1/2 Cup FRESH Parsley

I also added some MUSHROOMS.

I suggest you get all the ingredients together and set them up with-in easy reach.

Pat the beef dry with paper towels and sprinkle with 1/2 tsp Salt and Pepper.

Using the highest sauté function, heat 2 TBL oil in the Insta Pot until just starting to smoke.

Add half of the beef and brown on all sides. (6-8 min) 

Transfer beef into a bowl. Add the rest of the beef (not browned) into the same bowl.

Add the remaining 2 TBL Oil to the fat left in the pot. Add the Onions, carrot, and the remaining 1 1/2 tsp Salt and cook, stirring occasionally until veggies are softened and lightly brown. (4-6 min) I also threw in the Mushrooms at this stage of our show.

Stir in the tomato paste, garlic, anchovies, oregano, and red pepper flakes. Cook, stirring often, until mixture is fragrant and deeply browned. (1-2 min) Stir in the crushed tomatoes, and the Parmesan rind.

Nestle the beef into the pot, along with any accumulated juices.

Lock lid into place and close the pressure release valve. Select High Pressure cook function and cook for 45 minutes.

After it cooks for 45 minutes, turn the Insta Pot off and quick release pressure. CAREFULLY remove the lid, allowing steam to escape AWAY from YOU.

Discard Parmesan rind. Using a potato smasher, mash the beef in the pot until broken into bit size pieces.

Season with Salt and Pepper to taste

Stir in the parsley.

Time to make the PASTA.

Drain the pasta and put a spoonful or two in with the pasta to keep it from sticking.

Add some pasta to a bowl, and top with the Ragu.

Now I can have and adult beverage!

How was it you ask?

It's from COOKS COUNTRY. What can go wrong?

Absolutely nothing. It was out of sight. The meat was as tender as it could be. The carrots added a ton of flavor.

You could use almost any type of pasta. We used what we had in the pantry.

And it got the Presidential Seal of Approval.

P.O.T.U.S 22 & 24 Grover Cleveland

YUM YUM!

I also learned not to be afraid of the Insta Pot. If you follow the directions, it won't bite you.

Seriously folks. If you cook, you have got to get

COOKS COUNTRY. You can thank me later.

And here is a cute follow-up story. We had some Ragu left over and we threw it into a white container and put it in the freezer,

Fast forward to the monthly Master Gardener's Luncheon. We made Meatloaf and Soup.

We usually make the soup early and freeze it. So, Penny got out the BIG Container of Soup along with a small one that was GLUTON free. (You people probably know where this is going.) And off we went. When we got to the kitchen, I set up the crock pots and put the Gluten Free soup into the smallest Crock Pot. I should have known it looked different.

90 Minutes later as Penny was checking on the Soups, she realized what had happened. We had the RAGU container NOT the Gluten Free Soup.

So Penny, (being the GREAT COOK) watered it down some with Chicken Broth (Homemade of course) and called it SOUP. 

The fun part is they all RAVED about the Beef Soup!

Moral of that story is 'take what you are given, and make it work.' 'Failure is NOT an option.'

So, what's next? Well, we just got a new Blackstone Flat Top. 

We have already made smash burgers and a great Mexican Chorizo dish, so we might go there next.

OR

We made a new cake from America's Test Kitchen that will make you wanna smack your grandma.

OR

With Thanksgiving coming up, maybe a blog about leftovers???

Comment below as to your choice.

So come back with us on our culinary adventure to find out.

See you soon!

God Speed, Mother Nature.