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Greek Beef Stew with Vegetables

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PREP TIME
35 min
COOKING TIME
15 min
TOTAL TIME
70 min
SERVINGS
6 servings
Dinner Greek
Greek Beef Stew with Vegetables
Ingredients
  • 1 tablespoon olive oil
  • 1 pound cubed beef stew meat
  • 1 onion, peeled and chopped
  • 1 large clove garlic, minced
  • 1/4 cup red wine
  • 2 tablespoons red wine vinegar
  • 1/2 cup fat-free reduced-sodium beef broth
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 6 whole black peppercorns
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1/4 teaspoon ground black pepper
  • 1 1/2 teaspoons light brown sugar
  • 1 (28 ounce) can whole plum tomatoes, undrained and quartered
  • 1/2 cup water
  • 2 potatoes, peeled and cut into 2-inch pieces
  • 2 carrots, peeled and sliced
  • 1/4 teaspoon salt to taste
Instructions
1
Heat a generous amount of olive oil in a 5-quart pressure cooker over high heat, stirring occasionally.
2
Add half the beef and cook until it's nicely browned on all sides, stirring frequently to prevent burning.
3
Carefully remove the beef with a slotted spoon and set it aside on a plate.
4
Next, brown the remaining meat in the pressure cooker, again stirring constantly to achieve an even browning.
5
Then, add a chopped onion to the pressure cooker and cook for 1 minute, stirring constantly to prevent burning.
6
Add minced garlic to the pressure cooker and stir for an additional minute, allowing its flavors to meld with the onion.
7
Pour in a mixture of red wine, red wine vinegar, and beef broth, stirring to combine the ingredients.
8
Add a spoonful of tomato paste to the pressure cooker and mix well, allowing its rich flavors to blend with the other ingredients.
9
Grind or crush a selection of rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder.
10
Add the ground spices to the pressure cooker, along with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
11
Pour in canned tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the pressure cooker.
12
Add diced potatoes and carrots to the pressure cooker, stirring to combine with the other ingredients.
13
Return the browned meat to the pressure cooker and stir gently to distribute it evenly.
14
The pot should be about half full, with a little extra liquid; the potato will dissolve a bit and thicken it after cooking.
15
Cover the pot with a lid and seal it tightly, ensuring that all air is pushed out.
16
Bring the pot up to high pressure over high heat, then reduce the heat to low and maintain full pressure.
17
Cook for 15 minutes, allowing the flavors to meld together.
18
Remove from heat and let the pressure reduce naturally, allowing the stew to cool slightly.
19
Taste the stew and add salt if desired, adjusting the seasoning to your liking.