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Pressure Cooker Beef Daube Provencal

My dish is perfect on chilly nights, especially after we have been out chopping wood. The melt-in-your-mouth goodness makes it a staple in my menu rotation. —Brenda Ryan, Marshall, Missouri
  • Total Time
    Prep: 30 min. Cook: 30 min. + releasing
  • Makes
    8 servings


  • 1 boneless beef chuck roast or venison roast (about 2 pounds), cut into 1-inch cubes
  • 1-1/2 teaspoons salt, divided
  • 1/2 teaspoon coarsely ground pepper, divided
  • 2 teaspoons olive oil
  • 2 cups chopped carrots
  • 1-1/2 cups chopped onion
  • 12 garlic cloves, crushed
  • 1 tablespoon tomato paste
  • 1 cup dry red wine
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup beef broth
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 bay leaf
  • Dash ground cloves
  • Hot cooked pasta or mashed potatoes


  • Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown beef in batches.
  • Add carrots, onions and garlic to pressure cooker; cook and stir until golden brown, 4-6 minutes. Add tomato paste; cook and stir until fragrant, about 1 minute. Add wine, stirring to loosen browned bits. Return beef to pressure cooker. Add tomatoes, broth, rosemary, thyme, bay leaf, cloves and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Press cancel.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 30 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 160°. Discard bay leaf. Serve with hot cooked pasta. If desired, sprinkle with additional thyme. Freeze option: Place beef and vegetables in freezer containers; top with cooking juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little broth if necessary.
Nutrition Facts
1 cup beef mixture: 248 calories, 12g fat (4g saturated fat), 74mg cholesterol, 652mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

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Average Rating:
  • Guillermo
    Apr 13, 2020

    Recipe delivers. Servings more like 4-6. Dainty portions for eight servings. Accommodates wide range of herbs and spices. Hard to botch this recipe.

  • Angela
    Feb 12, 2020

    I made this tonight using an elk roast and it was incredible! My instant pot is my favorite kitchen appliance and I’m always looking for new recipes for wild game and this is definitely the best one I’ve come across. The only changes I made were the elk, I added some celery and I didn’t have fresh herbs so I used herbs de providence instead. This is going to be one of my regular recipes going forward and I plan to make it many more times! I served it with mashed potatoes and garlic bread but will try pasta next time. Thank you!