Ingredients:

  • 2 lbs beef chuck roast, cut into 2-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups low-sodium beef broth
  • 2 sprigs fresh rosemary
  • 3 sprigs fresh thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 20 oz refrigerated cheese tortellini
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Pat the beef cubes dry with paper towels and season with salt and pepper.
  2. Heat olive oil in a pressure cooker or Dutch oven over medium-high heat. Sear the beef in batches until a deep mahogany crust forms on all sides. Remove beef and set aside.
  3. Lower heat to medium. Add diced onion and sauté until translucent (about 5 minutes).
  4. Stir in minced garlic and tomato paste, cooking for 2 minutes until the paste turns brick-red.
  5. Pour in red wine, scraping the bottom of the pot to release the fond. Stir in beef broth and add rosemary and thyme.
  6. Return seared beef to the pot. For pressure cooker: seal and cook on High Pressure for 45 minutes, followed by a 10-minute natural release. For Dutch oven: cover and simmer on low heat for 2.5 to 3 hours until beef is fork-tender.
  7. Boil cheese tortellini according to package directions, draining them 1 minute early (al dente).
  8. Remove herb sprigs from the beef. Stir in heavy cream, butter, and Parmesan cheese until the sauce is glossy and cohesive.
  9. Fold in the cooked tortellini and garnish with chopped fresh parsley.