Hearty Greek-Inspired Beef Stew

Ingredients 0/21

Step 1

Warm some olive oil in a large pressure cooker over medium-high heat. Brown half of the beef, stirring occasionally, until it’s nicely seared on all sides. Take the meat out with a slotted spoon and set it aside, then brown the rest of the beef the same way and set that aside too.

Step 2

Add the chopped onion to the cooker and cook it for about a minute until it starts to soften. Toss in the garlic and give it another minute to release its aroma. Pour in the red wine, red wine vinegar, and beef broth, then stir in the tomato paste until everything is well combined.

Step 3

Crush or grind the rosemary, oregano, and peppercorns, then add them to the pot along with the bay leaves, cumin, cinnamon, cloves, black pepper, and a bit of brown sugar. Stir everything together before adding the canned tomatoes along with their juice. Rinse the can with half a cup of water and pour that in too.

Step 4

Toss in the potatoes and carrots, then return the browned beef back into the pot. The cooker should be about half full with a bit of liquid—don’t worry if it seems soupy, the potatoes will soften and thicken the stew as it cooks. Seal the lid and bring the pot up to high pressure over high heat.

Step 5

Once it’s at pressure, lower the heat to keep it steady and cook for 15 minutes. After that, turn off the heat and let the pressure come down naturally. When it’s safe to open, give the stew a taste and season with salt if you think it needs it.