Pepper-Lemon Beef and Spinach Stew | Christopher Kimball’s Milk Street

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Milk Street Recipe
Instant Pot

Pepper-Lemon Beef and Spinach Stew

FAST: 1¼ hours
Slow: 7½ to 8½ hours

Pepper-Lemon Beef and Spinach Stew

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.

4

Servings

Tip

Don’t add the hot cooking liquid too quickly to the egg yolks or they will scramble. Whisking the yolks constantly while gradually pouring in the liquid will prevent curdling. This step of tempering the yolks ensures they won’t form curds when added to the hot liquid in the pot.

FAST: 1¼ hours
Slow: 7½ to 8½ hours

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