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I’m the queen of reinvention when it comes to meals; sometimes it’s with purpose and sometimes it’s completely accidental.   Beef Stew is a classic dish that goes back way before my time and every now and then I like to switch things up a bit.  I started adding new ingredients and making slight variations and then I simply made a dry beef stew.  It’s dry because there is little to no sauce; I typically cook it down until the sauce becomes thick and clings to the meat thus resulting in a rich savory dish.  One day I accidentally stumbled on a bottle of Mezzetta Peperoncini – you know those peppers that are served along with your pizza or in your talian salad.  I’ve never considered using it in any other way other than previously mentioned but boy have I been missing out.  Instead of languishing in my fridge I not only got to the bottom of the jar, I now keep it on hand at all times.  The tangy vinegar and pepper flavor works well with the savory flavors of beef stew and brightens the flavors of the stew.  I cooked this in my go to way to cook beef and that is in a pressure cooker.  It cuts the cooking time drastically and turns a meal that would take 2 hours into a 30 minute or less meal.  I’ve been thinking of sharing more pressure cooker meals so let me know if that’s something that you would like to see on the blog.   

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  1. Shereece
    August 22, 2017 / 11:19 am

    How long should I cook the beef if I do not have a pressure cooker?

  2. JehanP
    August 24, 2017 / 5:37 pm

    Without a pressure the cooking time will increase significantly. It would take as least an hour but cook it until the beef has reached your desired tenderness.

  3. Radha
    August 29, 2017 / 9:43 am

    I would love more pressure cooker recipes. I recently bought an Instant Pot, but only used it twice so far!
    There aren’t many sites that show how to convert traditional west indian dishes to use a pressure cooker.