Slow Cooker Beef in Spicy Tomato Sauce

Slow cooker beef in spicy tomato sauce. Beef stewing meat with vegetables and spices cooked in a slow cooker. This delicious and simple beef stew is very easy to make in your electric instant pot, slow cooker, or stove.

How to Make Beef in Spicy Tomato Sauce in Pressure Cooker

makes 6 servings

Ingredients: 3 pounds (1.44 kg) stewing beef, cut into cubes, 1 large yellow onion, peeled and diced, 1 tablespoon granulated sugar, 1 bay leaf, 1 large cinnamon stick, 1/4 teaspoon (1 ml) ground cloves, 3 garlic cloves, peeled and minced, 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper, 14 oz (420 ml) can chopped tomatoes, undrained, 3-4 tablespoons (15-20 ml) tomato paste, 3 tablespoons (45 ml) olive oil, 1/2 cup (125 ml) beef broth, 1/2 cup (125 ml) dry red wine, 2 tablespoons (30 ml) chopped fresh parsley

Instructions: Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches, add cubed meat to the hot oil and brown on all sides. Turn off the heat, then remove the cooked meat from the skillet. Set aside and keep warm.

In an instant pot turned to the sauté mode, and heat the olive oil. Add onion and sugar and cook, stirring, until onion is softened, for about 5 minutes. Add minced garlic, bay leaf, ground cloves, salt, black pepper, and cinnamon. Cook, stirring occasionally, for a couple of minutes until fragrant.

Stir in undrained tomatoes, and tomato paste, then pour in beef broth and dry red wine. Return cooked beef to the pot and stir the mixture well.

Close the instant pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 45 minutes.

Using the Natural Release method, bring pressure to normal. Carefully open the lid. Stir in chopped fresh parsley. Season to taste with salt and black pepper. Serve over the cooked rice.

More delicious Pressure Cooker Recipes

Slow Cooker Beef in Spicy Tomato Sauce

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Ingredients

• 3 pounds (1.44 kg) stewing beef, cubed
• 1 large yellow onion, peeled and diced
• 1 tablespoon granulated sugar
• 3 garlic cloves, peeled and minced
• 1 bay leaf
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 14 oz (420 ml) can chopped tomatoes, undrained
• 3-4 tablespoons tomato paste
• 3 tablespoons olive oil
• 1/2 cup (125 ml) beef stock
• 1/2 cup (125 ml) dry red wine
• 2 tablespoons chopped fresh parsley

Method