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Pepper-Lemon Beef and Spinach Stew
FAST: 1¼ hours
Slow: 7½ to 8½ hours
This rich, yet brightly flavored stew is our Instant Pot take on a recipe from “The Cooking of the Eastern Mediterranean” by Paula Wolfert. It’s unusual in that at the end of cooking, the braising liquid is lightly thickened with egg yolks, which gives the broth a velvety richness. Baby spinach is added after the yolks, just before serving, so a good time to chop it is while the pressure releases (if pressure-cooked) or during the last few minutes of simmering (if slow-cooked). Wolfert’s stew is Turkish in origin and is seasoned with Aleppo pepper, a variety of mildly spicy red pepper flake with hints of cumin that comes from that region; if not available, a combination of sweet paprika and cayenne works nicely. Serve with rice or warmed flatbread.
tablespoons salted butter
medium yellow onion, chopped
01On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Stir in the cumin, Aleppo pepper, allspice and ½ teaspoon each salt and black pepper. Stir in the beef, sugar and ¼ cup water, then distribute in an even layer.
Thank you Milk Street for sharing another unique recipe and introducing
Paula Wolfert and a new recipe book.
Excellent recipe***** something different/easy and perfect for Sunday dinner.
I made mine in 2 hours flat, using the convection oven on 280, increasing water
to 3/4 cup and watching that it doesn't evaporate.