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Pressure Cooker Fullblood Wagyu Beef and Bacon Stew

Pressure Cooker Fullblood Wagyu Beef and Bacon Stew

Prep Time: 60 Minutes
Cook Time: 55 Minutes
Servings: 8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Stewing (cut into bite-size pieces)
  • 12 OZ Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into bite-size pieces)
  • 4 Yukon Gold Potatoes (medium diced)
  • 3-4 Medium Size Carrots (medium diced)
  • 1 Red Onion (medium diced)
  • 1 Large Shallot (medium diced)
  • 5 Garlic Cloves (minced)
  • 6 OZ Tomato Paste
  • 2 TSP Fresh Thyme
  • 1 TSP Fresh Rosemary
  • 12 OZ Red Wine (recommended: high quality Cabernet)
  • 4 OZ Sun-dried Tomatoes (julienned)
  • 2 TBSP Grapeseed Oil
  • 2 QT Beef Stock
  • 2 TBSP Worcestershire Sauce
  • 1 TBSP Sherry Vinegar
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 1 LOAF Fresh Bread


          • Electric Pressure Cooker or Instapot

          FIRST STEP

          Take the Fullblood Wagyu beef bacon and Fullblood Wagyu beef for stewing out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


          Set a the Instapot or pressure cooker on the sauté mode.

          Let it heat up. Then, add in the grapeseed oil.

          Season the Fullblood Wagyu beef for stewing with kosher salt and freshly ground black pepper.

          Once the Instapot is fully heated, add in the beef for stewing. Let it cook for 4 minutes on each side to achieve a deep caramelization.

          Then, add in the Fullblood Wagyu beef bacon. Let the bacon render and get crisp.


          Once the bacon has cooked, add in the diced carrots, potatoes, and onions.

          Sauté those for 10 minutes.

          Then, add in the tomato paste while stirring. Cook the tomato paste until it smells fragrant.

          Deglaze the pot with the red wine, while scraping the bottom. (Please note: You may have to restart the sauté mode at this point because some of them shut off.)

          Let the red wine reduce down for 10 minutes, while stirring occasionally.

          Add in the beef stock, Worcestershire sauce, sherry vinegar, julienned sun-dried tomatoes, minced garlic, thyme, and rosemary.

          Lock in the lid, and set the pressure cooker on the meat/stew mode (low pressure).

          Cook for 25 minutes with pressure, and then slowly release the pressure for 30 minutes.

          FINAL STEPS

          Once cooked, remove the lid and season to taste with kosher salt and freshly ground black pepper.

          Place the Fullblood Wagyu beef and bacon stew in bowls.

          Serve warm with some fresh bread, and enjoy!

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