Shop IngredientsHow this works
- Pressure Cooker
- 2 1/2 pounds beef chuck, patted dry and cut into 2" pieces
- 1 tablespoon + 2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper
- 1/4 cup canola oil
- 1 1/2 cups red wine
- 2 medium-sized onions, sliced
- 1 fennel bulb, cut into 1/2" wedges
- 4 cloves garlic, minced
- 1 large bay leaf
- 1 (3") strip orange peel
- 3 tablespoons tomato paste
- 1 (14.5-oz) can beef broth
- 1 (28-oz) can crushed tomatoes
- 1 1/2 teaspoons red pepper flakes (optional)
- 4 cups water
- 2 cups milk
- 1 1/2 cups yellow cornmeal
- 1/4 cup unsalted butter
- 1 cup whole pitted green Spanish olives
- 2 rosemary sprigs
- 1/2 teaspoon dried thyme
- Season the beef with 2 teaspoons of the salt and all of the black pepper. Turn the pot to sauté mode on HIGH until the screen says hot. Add the oil, then the beef, and cook for 4 minutes per side, or until browned. Remove from the pot and set aside. Add the onions to the pot and cook for 5 to 7 minutes, or until translucent. Add the wine and cook for 3 to 5 minutes, or until it has almost evaporated.
- Stir in the fennel, garlic, bay leaf, orange peel, rosemary, thyme, tomato paste, broth, tomatoes and red pepper flakes (if using). Return the beef to the pot. Turn the pot to HIGH pressure, secure the lid, adjust the valve to sealing and set the timer for 40 minutes. When the time is up, do a quick release by turning the valve to venting. Once finished, release the lid.
- Meanwhile, in a medium-sized pot over medium- high heat, combine the water, milk and remaining tablespoon of salt. Once at a simmer, slowly stir in the cornmeal and cook for 2 to 3 minutes. Lower the heat to LOW and cook, stirring occasionally, for 40 minutes. Stir the butter into the polenta until fully melted.
- Add the olives and remove the bay leaf, rosemary and orange peel. Serve the stew over the polenta.
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