2 pounds beef chuck, fat trimmed and cubed

1 sweet onion, diced

3 cloves garlic, grated

4 carrots, chopped

1/2 pound mixed baby potatoes, halved

4 jarred hot chili peppers in oil roughly, chopped

2 tablespoons all-purpose flour 

Salt & black pepper to taste

2 cups beef broth

2 cups red wine

1/3 cup tomato paste

1 1/2 Tbsp Milford Spice Company’s Prime Rib spice

2 bay leaves

1 can (14 ounce) cannellini beans, drained

2 cups spinach


In the bowl of your instant pot, combine the beef, onion, garlic, carrots, potatoes, chili peppers, flour, and a large pinch of both salt and pepper. Toss to combine. Add the broth, wine, tomato paste, Milford Spice Company’s Prime Rib Rub, bay leaves, and season again with salt and pepper. 

Seal the instant pot and set to the meat/stew setting for 35 minutes. Preheat the broiler to high. 

Once the instant pot has finished cooking, Transfer the stew to an oven safe pot. 

Stir in the cannellini beans and spinach. Transfer to the oven and cook for 5-10 minutes, stirring 2-3 times throughout cooking, until the beef is browned and the sauce thickened. Remove from the oven. Remove the bay leaves. Enjoy!

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