Greek Style Beef Stew
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
47
Spice
51
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 tbsp
Olive Oil450 g
Beef Stew Meat (cubed)1 large
Garlic (clove, minced)1 cup
Red Wine2 tbsps
Red Wine Vinegar1 tbsp
Tomato Paste1 tsp
Dried Rosemary1 tsp
Oregano (dried)1 tsp
Ground Cumin1 tsp
Ground Cinnamon1 pinch
Ground Cloves1 tsp
Ground Black Pepper1.5 tsps
Light Brown Sugar1 cup
WaterDirections:
1
Heat olive oil in a 5-quart pressure cooker over medium-high heat
2
Add half the beef; cook and stir until well browned on all sides
3
Remove beef with a slotted spoon and set aside
4
Brown the remaining meat and set aside
5
Place chopped onion in the pressure cooker; cook and stir for 1 minute
6
Add the garlic and stir for an additional minute
7
Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well
8
Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder
9
Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar
10
Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker
11
Stir in potatoes and carrots
12
Return the browned meat to the pressure cooker
13
A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking
14
Cover the pot and seal the lid
15
Bring the pot up to high pressure over high heat
16
Reduce the heat to low, maintaining full pressure, and cook for 15 minutes
17
Remove from heat and let the pressure reduce naturally
18
Taste the stew and add salt, if desired