Instant Pot Greek Beef Stifado Recipe2022-03-04
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat3.3 g
Trans Fat7.5 g
Unsaturated Fat0.9 g
Instant pot Greek beef stifado recipe. A hearty beef stew cooked in the Instant Pot, with traditional Greek flavors: tomato, onion, garlic, wine, and a hint of cinnamon.
What are the benefits of cooking in a slow cooker?
Slow cookers are the best way to cook hearty meals. They allow you to throw in a bunch of ingredients, set the timer, and walk away. The food is cooked evenly and gets all the flavor it needs. With a slow cooker, you can make just about anything including hardy soups, tender meat dishes, and even desserts.
It is an efficient way of cooking as it saves on energy costs since it uses less power than an oven or stovetop and it doesn’t heat up your kitchen like those other methods do. You can also use a slow cooker to make your meal in advance so that you don’t have to worry about cooking at the last minute when you get home from work or school.
Why is this dish called “stifado”?
The word “stifado” is a Greek word that means “to stew”. This dish is a traditional Greek dish that features beef, onions, and tomatoes in a sauce made from red wine and tomato paste. It has been said that this dish was named after the type of pot used in the cooking process. The pot is called “stifado” which means “poker” or “branding iron” because it was used to stir up the contents of the pot during cooking.
What are the health benefits of this dish?
Beef stifado is a dish that is traditionally made with beef, onion, garlic, tomato paste, and red wine. It is usually served with rice or pasta.
This Greek beef stew is a very healthy dish because it contains protein, vitamins, and minerals. It also contains high levels of iron and zinc which are essential for the body.
What do you serve with this dish?
Instant Pot Greek Beef Stifado Recipe
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- 1 pound beef chuck, cubed
- 1 pound (480 g) pearl onions, peeled
- 1/2 cup (125 ml) olive oil
- 1/2 cup (125 ml) dry red wine
- 1 tablespoon red wine vinegar
- 1¼ pounds (600 g) tin red tomatoes
- 2 bay leaves
- 4 cloves garlic, peeled
- 1 teaspoon ground cinnamon
- sunflower oil
- fesh rosemary sprig
- salr and freshly ground black pepper, to taste
Heat the olive oil in an instant pot turned to saute mode. Add cubed beef and saute, turning, until lightly browned.
Add and garlic and continue sauteeing, stirring occasionally, Pour dry red wine and vinegar over the meat, then add the tomatoes, bay leaves, rosemary sprig, cinnamon, salt, and black pepper. Pour in 1 cup (250 ml) water to cover everything. Stir well.
Cover the pot and lock the lid. Set the machine to cook to high pressure. Set the timer to cook for 20 minutes.
Meanwhile, in a large frying pan, heat the sunflower oil over medium-high heat. Working in batches, add the pearl onions and fry until lightly browned.
Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid. Remove fried onions from the pan and place them on top of the meat. Shake the cooker to mix onions with meat and spices.
Switch the instant potto saute mode. Bring the mixture to a boil. There should be just a small amount of thick sauce left at the bottom. Discard bay leaves. Transfer beef stew to a large bowl. Serve hot.