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Greek Beef Stew with Tomatoes, Onions and Allspice
This recipe is a simpler, lighter version of the rustic Greek stew known as moshari stifado, which gets its unique character from a combination of tomatoes, onions and spices, namely allspice and cinnamon. The flavors are savory-sweet, warm and comforting. Red wine vinegar and a garnish of feta cheese add a sharpness that balances the dish's meatiness. Look for already peeled fresh pearl onions in the produce section of your supermarket, or use frozen pearl onions, but make sure to thaw them first. Serve the stew with crusty bread or roasted or mashed potatoes.
4
Servings
Tip
Don't forget to add any juices you have from chopping the tomatoes. They create the sweet and bitter backbone of the stew once caramelized.
FAST: 1½ hours
Slow: 7-8 hours
20 minutes active
Ingredients
-
2
tablespoons extra-virgin olive oil, plus more to serve
-
2
medium tomatoes (about 10 ounces), cored and chopped
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat oil until shimmering. Add the tomatoes and their juices, the cinnamon, allspice and sugar, then cook, stirring occasionally, until the juices evaporate and the tomatoes begin to brown, about 5 minutes. Add the wine and scrape up any browned bits. Add the beef, onions, 2 teaspoons salt and 1 teaspoon pepper; stir to combine, then distribute in an even layer.
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Hi Tiffany,
We’re so glad you're exploring our recipes. When we developed the recipes for our Instant Pot book, Fast and Slow, we offered pressure cooker and slow cooker instructions for every recipe that worked well cooked either way. Recipes that have only one set of instructions did not produce good results when prepared with the alternative method. And unfortunately, it’s not possible for us to reverse engineer Instant Pot recipes for other methods of cooking. But the good news is that many of them were inspired by recipes we’d already prepared for conventional cooking methods. If you check our website, you might find what you are looking for.
Best,
The Milk Street Team
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Would be nice to see directions, for this recipe, for cooking it in a Dutch Oven.