Tender and Flavorful Instant Pot Greek Beef Stifado
Ingredients:
2 lbs beef stew meat, cut into chunks
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup beef broth
1/2 cup red wine
2 tablespoons red wine vinegar
2 teaspoons dried oregano
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon black pepper
2 bay leaves
1/2 lb small potatoes, peeled and halved
1/2 cup frozen pearl onions optional
Fresh parsley, chopped for garnish
Instructions:
Sear the beef: Turn on the Instant Pot and select the “”Sauté”” function. Add olive oil and allow it to heat. Brown the beef stew meat in batches, making sure to sear all sides, about 5-7 minutes per batch. Remove the beef and set aside.
Sauté the onions and garlic: In the same pot, add the sliced onion and minced garlic. Sauté for 3-4 minutes, until softened and fragrant.
Deglaze the pot: Add the red wine to the pot, scraping up any browned bits from the bottom of the pot. Let the wine cook down for 2 minutes.
Add the seasonings and liquids: Stir in the tomato paste, beef broth, red wine vinegar, oregano, cinnamon, allspice, cloves, and black pepper. Add the beef back into the pot along with the bay leaves.
Cook in the Instant Pot: Secure the lid on the Instant Pot and set the valve to “”Sealing.”” Select the “”Pressure Cook”” function and set the timer for 35 minutes on high pressure.
Add potatoes and onions: After the cooking time is complete, carefully release the pressure and open the lid. Add the halved potatoes and pearl onions if using, then stir to combine. Secure the lid and cook for an additional 5 minutes on “”Pressure Cook”” mode.
Serve and garnish: Release the pressure again and remove the lid. Serve the beef stifado in bowls, garnished with fresh chopped parsley. Enjoy!
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour
Kcal: 450 kcal per serving Servings: 6 servings
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