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DRY BEEF STEW WITH MEZZETTA PEPPERONCINI

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Author Jehan Powell

Ingredients

  • 2 lbs chuck beef cut into 2 inch strips
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tsp crushed garlic
  • 2 tsp olive oil
  • 2 tsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 2 beef bouillon
  • 2 cups water
  • 10 sprigs thyme
  • 6 peperoncini
  • 1 red onion thinly sliced
  • ½ red bell pepper sliced

Instructions

  • Combine beef, salt, pepper and garlic and mix well. Add oil to pressure cooker and heat over high heat. Add beef and cook until liquid evaporates then add Worcestershire sauce and tomato paste and stir, cook for about a minute or so.
  • Add water and beef bouillon and cover the pressure cooker. Cook for 12-15 minutes once it starts to release steam. Remove from stove then run under cool water to release the pressure (do this according to the directions on your model).
  • When it’s safe, open the pot and add thyme, peperoncini, red onion and red bell pepper. Cook for an additional 10 minutes until the liquid has thickened. If the meat is still a bit chewy, add a bit more water and cook until tender. Serve over rice.