Ingredients

3 tablespoons olive oil (divided)

3 pounds chuck roast (cut into 2-inch pieces)

3 teaspoons kosher salt (divided or more to taste)

1 large onion (diced)

2 large carrots (cut into rounds)

2 ribs celery (chopped)

8 cloves garlic (chopped)

2 tablespoons tomato paste

2 tablespoons Worcestershire sauce

1 cup red wine (or more beef broth)

1 cup beef stock

4 sprigs thyme

2 bay leaves

2 tablespoons parsley (finely chopped for serving)

1 tablespoon corn starch (optional for thickening)

Instructions

Step 1: Using the sauté function, heat a 6-8 quart Instant Pot.

Step 2: Cut the beef chuck into 2-inch cubes and pat dry with a paper towel. Season with 1 ½ teaspoons of kosher salt on all sides.

Step 3: Add 2 tablespoons of olive oil to the hot Instant Pot. Sear the meat on all sides, about 2 minutes per side, until browned. Remove the first batch and set aside. Repeat with the second batch and set aside.

Step 4: Add the remaining 1 tablespoon of olive oil, onion, carrots, celery, and the remaining kosher salt. Sauté for 5 minutes, stirring often. Then add garlic, tomato paste, and Worcestershire sauce, and sauté for another minute.

Step 5: Pour in the wine and scrape the browned bits from the bottom with a wooden spoon. Cook for 2 minutes to reduce the alcohol. Add beef stock and stir to combine. Return the meat and juices to the pot. Add thyme sprigs and bay leaves.

Step 6: Close the lid and set the valve to seal. Select manual mode and cook for 35 minutes. Allow pressure to release naturally for 10 minutes, then quick release if needed.

Step 7: Once cooking is complete, release any remaining pressure and open the lid. Remove bay leaves and thyme stems. Shred the meat if desired; it should be tender and falling apart.

Step 8: To thicken the sauce, mix ¼ cup of cooking juices with 1 tablespoon of cornstarch in a small bowl. Stir well, then return the mixture to the pot and stir until the sauce thickens.

Step 9: Serve the ragu over polenta, pasta, zucchini noodles, or spaghetti squash. Garnish with chopped parsley.

Tips & Variations

For a deeper flavor, use homemade beef stock if available.

Substitute red wine with extra beef broth if you prefer a non-alcoholic version.

Add a pinch of crushed red pepper flakes with the garlic for a subtle heat.

If you don’t have cornstarch, flour mixed with water can also thicken the sauce.

FAQs

Can I use a different cut of beef for this ragu?

Yes, beef chuck is ideal because it becomes tender and flavorful when pressure cooked, but you can also use brisket or short ribs with similar results.

How can I make this dish gluten-free?

This recipe is naturally gluten-free except for the Worcestershire sauce, so be sure to use a gluten-free brand. Also, avoid thickening the sauce with regular flour and stick to cornstarch or arrowroot powder.