Description
Instant Pot Greek beef stifado is a rich and hearty stew made with tender chunks of beef, pearl onions, and aromatic spices simmered in a savory tomato-red wine sauce. This pressure-cooked version delivers traditional flavors in a fraction of the time.
Ingredients
- 2 lbs beef chuck or stewing beef, cut into chunks
- 2 tbsp olive oil
- 1 cup pearl onions (fresh or frozen, peeled)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup crushed tomatoes or tomato purée
- 1/2 cup dry red wine
- 1/2 cup beef broth
- 2 tbsp red wine vinegar
- 1/2 tsp ground cinnamon
- 3–4 whole cloves or 1/4 tsp ground allspice (optional)
- 2 bay leaves
- Salt and pepper, to taste
- 1 tsp sugar or honey (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Set Instant Pot to sauté mode and heat olive oil.
- Season beef with salt and pepper, then brown in batches. Set aside.
- Sauté chopped onion until soft, then add garlic and tomato paste. Cook for 1 minute.
- Deglaze with red wine, scraping up browned bits.
- Add beef back to pot. Stir in crushed tomatoes, broth, vinegar, cinnamon, cloves or allspice, bay leaves, and sugar or honey if using.
- Seal lid and cook on high pressure for 35 minutes. Allow natural pressure release for 10–15 minutes.
- Meanwhile, sauté pearl onions in a separate pan until lightly golden.
- After pressure release, stir pearl onions into the stew and let sit on warm for 5–10 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- Swap beef for lamb for a traditional variation.
- Use frozen pearl onions for convenience.
- Add carrots or mushrooms to stretch the dish.
- Simmer after cooking to thicken sauce if desired.
- Pairs well with rice, mashed potatoes, or crusty bread.
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 5g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
