A sumptuous Greek stew made with beef, aromatic spices and tomatoes, brought together to create a riot of comforting flavors. This recipe provides easy step-by-step instructions for stovetop, Instant Pot and slow cooker methods, ensuring a hearty delight regardless of your cooking preference.
Brown the cubed stewing beef in olive oil in a large skillet over medium-high heat. Ensure all sides are nicely browned by stirring occasionally.
2
Add the minced garlic, bay leaf, cinnamon stick, salt, ground cloves, and ground black pepper to the beef. Stir until the spices are equally distributed and the mixture is aromatic.
INSTANT POT METHOD
3
Transfer the spiced beef to an Instant Pot along with the chopped shallots, sugar, chopped tomatoes, tomato paste, beef stock and wine. Stir well.
4
Seal the Instant Pot. Set to high pressure and cook for 45 minutes.
5
Once done, allow it to naturally release for 10 minutes before manually releasing the rest of the pressure.
STOVETOP METHOD
6
If using a stovetop, transfer the spiced beef to a Dutch oven. Add the chopped shallots, sugar, canned tomatoes, tomato paste, beef stock, and red wine. Stir well.
7
Bring the mixture to a boil over high heat, then reduce heat to maintain a gentle simmer. Cook for 1 1/2- 2 hours, regularly stirring and adding water if required, until the beef is tender.
SLOW COOKER METHOD
8
For slow cooker, place the spiced beef in the slow cooker along with the chopped shallots, sugar, canned tomatoes, tomato paste, beef stock and wine. Stir them together.
9
Set on high and cook for 5 hours or up to 7-8 hours on low, until the beef is tender to your liking.
FINISH WITH
10
In either method, stir in the chopped parsley once done and check for seasoning.
11
Serve hot over cooked basmati rice or fluffy mashed potatoes.