Quick Harissa Beef Ragout Recipe

Quick Harissa Beef Ragout

Serves 6

Forget the hours of simmering and stirring. This ragout comes together in less than an hour with the help of an InstantPot® or multicooker. Spicy harissa adds a craveable kick to this sauce.


  • 2 pounds boneless beef chuck roast, cut into 1-inch cubes
  • 2 teaspoons kosher salt, plus more to taste
  • 1/2 teaspoon pepper, plus more to taste
  • 4 tablespoons extra virgin olive oil, divided use
  • 1 large yellow onion, thinly sliced (about 2 cups)
  • 1 (28 ounce) can diced tomatoes with liquid, divided use
  • 2 tablespoons harissa (Middle Eastern hot sauce), plus more to taste
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 tablespoons capers, drained
  • 3/4 cup chopped fresh flat-leaf parsley leaves, divided use
  • 1 pound pappardelle pasta
  • 1/2 cup Greek yogurt


  1. Season beef with salt and pepper. Using sauté or browning function, heat 1 1/2 tablespoons olive oil in multicooker until hot. Add half the beef and cook 2 to 3 minutes per side until browned all over. Remove to a plate and set aside. Repeat with remaining beef.
  2. Add onion to pot and sauté, stirring often, until soft and caramelized, about 8 minutes. Stir in half the tomatoes and 2 tablespoons harissa. Continue to cook, stirring often, 3 minutes or until tomatoes start to break down. Stir in beef, olives, and capers.
  3. To pressure cook, lock lid in place and set pressure release valve to seal. Select high pressure-cook function and cook 45 minutes. During last 20 minutes of cooking time, begin boiling a large pot of water for cooking pasta.
  4. When beef has finished cooking, quick-release pressure according to manufacturer's directions. Remove lid, allowing steam to escape away from you. Transfer meat to heatproof dish and keep warm. Add remaining tomatoes to sauce in multicooker. On sauté or browning function, bring sauce to a simmer and cook until reduced to a thick consistency. Meanwhile, cook pasta according to package directions.
  5. Turn off multicooker. Taste and add more harissa, salt, and pepper, as you like. Return beef to pot. Stir in 1/2 cup parsley. Toss gently to combine.
  6. When pasta has finished cooking, reserve a cup of pasta water. Drain noodles and transfer to large serving bowl. Top with sauce and add a little of the reserved pasta water to loosen. Toss everything together gently.
  7. Serve topped with yogurt and sprinkle with remaining parsley.


Amount Per Serving (based on 6 servings)
Calories: 530
Fat: 23 g
Saturated Fat: 4.5 g
Trans Fat: 0 g
Cholesterol: 115 mg
Sodium: 860 mg
Carbohydrates: 41 g
Fiber: 3 g
Sugar: 7 g
Added Sugars: 0 g
Protein: 39 g
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Ratings and Reviews

“The only ragu i've ever had that was better than this was at a hole-in-the-wall restaurant in naples. ”

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