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Greek Beef Stew with Tomatoes, Onions and Allspice

Greek Beef Stew with Tomatoes, Onions and Allspice

By Courtney HillApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    7-8 hours
  • Active time plus cooling
    20 minutes active
  • Rating

This recipe is a simpler, lighter version of the rustic Greek stew known as moshari stifado, which gets its unique character from a combination of tomatoes, onions and spices, namely allspice and cinnamon. The flavors are savory-sweet, warm and comforting. Red wine vinegar and a garnish of feta cheese add a sharpness that balances the dish's meatiness. Look for already peeled fresh pearl onions in the produce section of your supermarket, or use frozen pearl onions, but make sure to thaw them first. Serve the stew with crusty bread or roasted or mashed potatoes.

Tip

Don't forget to add any juices you have from chopping the tomatoes. They create the sweet and bitter backbone of the stew once caramelized.

Ingredients
  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • 2

    medium tomatoes (about 10 ounces), cored and chopped

  • 2

    cinnamon sticks

  • 1

    teaspoon ground allspice

  • 1

    teaspoon white sugar

  • ½

    cup dry red wine

  • 2

    pounds boneless beef short ribs, trimmed and cut into 1½-inch chunks

  • 8

    ounces (about 2 cups) peeled pearl onions (see note)

  • Kosher salt and ground black pepper

  • 1

    tablespoon red wine vinegar, plus more to serve

  • Feta cheese, crumbled, to serve

  • Chopped fresh flat-leaf parsley, to serve

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat oil until shimmering. Add the tomatoes and their juices, the cinnamon, allspice and sugar, then cook, stirring occasionally, until the juices evaporate and the tomatoes begin to brown, about 5 minutes.

Add the wine and scrape up any browned bits. Add the beef, onions, 2 teaspoons salt and 1 teaspoon pepper; stir to combine, then distribute in an even layer.

Step 2

Press Cancel, then lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 30 minutes.

When pressure-cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a large spoon, skim off and discard the fat from the surface. Remove and discard the cinnamon sticks. Select Normal/Medium Sauté.

Bring the stew to a simmer, stir in the vinegar and cook, stirring occasionally, until slightly slightly thickened, about 5 minutes.

Press Cancel to turn off the pot. Taste and season with salt and pepper. Serve sprinkled with feta cheese and parsley and drizzled with oil; offer additional vinegar at the table.