Greek Beef Stifado

This classic stew is flavored with aromatic spices—whole allspice and whole cloves. They infuse the dish with a warm, slightly sweet flavor—a lovely balance to the acidity of the tomatoes and red wine. They soften enough in the marinating and cooking time that you won’t mind eating them whole.

PREP TIME: 1 hour

FUNCTION: Sauté (Normal); Meat/Stew (Normal)

CLOSED POT TIME: 1 hour 5 minutes

TOTAL TIME: 2 hours 5 minutes + 6 hours marinate

RELEASE: Natural

SERVES: 8

• 1 3- to 3½-pound beef chuck roast or rump roast, cut into ¾-inch cubes
• 4 cloves garlic, minced
• 2 bay leaves
• 15  whole allspice berries, bruised
• 10  whole cloves
• 1 teaspoon dried oregano
• ⅔ cup dry red wine
• ¼ cup red wine vinegar
• 3 tablespoons olive oil
• 1 16-ounce package frozen white pearl onions, thawed and patted dry
• 4 large ripe tomatoes, peeled and chopped
• ¼ cup tomato puree
• Salt and black pepper
• 16  ounces orzo, cooked according to package directions
• ½ cup shredded Pecorino cheese

PREP

Place cubed beef in a large nonmetal container. Add garlic, bay leaves, allspice, cloves, oregano, red wine, and red wine vinegar. Mix well. Cover and refrigerate for at least 6 hours or up to overnight.

Drain beef cubes, reserving marinade. Pour olive oil into Instant Pot®. Select sauté and adjust to normal. Working in small batches, brown beef cubes in oil until browned on all sides. Transfer browned meat to a plate. Working in small batches, brown onions in oil. Transfer browned onions to a plate. Press cancel.

Return beef cubes, accumulated juices, and onions to the pot. Add reserved marinade, tomatoes, and tomato puree. Stir gently.

Secure the lid on the pot. Close the pressure-release valve.

COOK

Select meat/stew and adjust to normal. When cooking is complete, use a natural release to depressurize.

SERVE

Remove and discard bay leaves. Season with salt and pepper to taste. Serve stew over cooked orzo. Top with cheese.