Greek Style Beef Stew Recipe

Ingredients

• 1 tablespoon olive oil
• 1 pound cubed beef stew meat
• 1 onion, peeled and chopped
• 1 large clove garlic, minced
• cup red wine
• 2 tablespoons red wine vinegar
• cup fat-free reduced-sodium beef broth
• 1 tablespoon tomato paste
• teaspoon dried rosemary
• teaspoon dried oregano
• 6 whole black peppercorns
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 pinch ground cloves
• teaspoon ground black pepper
• 1 teaspoons light brown sugar
• 1 (28 ounce) can whole plum tomatoes, undrained and quartered
• cup water
• 2 potatoes, peeled and cut into 2-inch pieces
• 2 carrots, peeled and sliced
• teaspoon salt to taste

Directions

1. Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef, cooking and stirring until browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
2. Place the chopped onion in the pressure cooker and cook for 1 minute. Add the garlic and cook for an additional minute.
3. Pour in the red wine, red wine vinegar, and beef broth. Stir in the tomato paste and mix well.
4. Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add these crushed spices to the cooker along with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
5. Pour in the tomatoes and their juice. Rinse the can with cup water and add the water to the cooker. Stir in the potatoes and carrots.
6. Return the browned meat to the pressure cooker. The pot should be about half full and a little soupy; the potatoes will dissolve slightly and help thicken the stew after cooking.
7. Cover the pot and seal the lid. Bring the pot to high pressure over high heat. Once it reaches full pressure, reduce the heat to low, maintaining full pressure, and cook for 15 minutes.
8. Remove from heat and let the pressure release naturally. Taste the stew and adjust the salt if needed.

Cook's Notes

This stew is a winter favorite, made every other week at home. If using Ceylon cinnamon, be cautious with the amount 1/4 teaspoon should suffice. You can substitute low-sodium chicken broth for the beef broth, and if using canned broth or stock, omit any additional salt.

For a vegan version, tofu can replace the beef. The stew improves the next day as the flavors meld together, so it's perfect for leftovers!

If you prefer using a slow cooker, omit the cup of water. Follow steps 1 and 2 in a skillet, then transfer everything to the slow cooker, adding the potatoes and carrots. Place the browned meat on top, and add the remaining ingredients. Cover and cook on Low for 8 to 10 hours.

Nutrition Facts (per serving)

• Calories: 289
• Total Fat: 13g (17% DV)
• Saturated Fat: 5g (23% DV)
• Cholesterol: 42mg (14% DV)
• Sodium: 367mg (16% DV)
• Total Carbohydrate: 27g (10% DV)
• Dietary Fiber: 5g (17% DV)
• Total Sugars: 8g
• Protein: 16g (32% DV)
• Vitamin C: 32mg (35% DV)
• Calcium: 87mg (7% DV)
• Iron: 4mg (22% DV)
• Potassium: 902mg (19% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.