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Pepper-Lemon Beef and Spinach Stew

Pepper-Lemon Beef and Spinach Stew

By Rose HattabaughJune 11, 2021

  • Makes
    4 servings
  • Cook Time
    1¼ hours
  • Slow Cook Time
    7½ to 8½ hours
  • Rating

This rich, yet brightly flavored stew is our Instant Pot take on a recipe from “The Cooking of the Eastern Mediterranean” by Paula Wolfert. It’s unusual in that at the end of cooking, the braising liquid is lightly thickened with egg yolks, which gives the broth a velvety richness. Baby spinach is added after the yolks, just before serving, so a good time to chop it is while the pressure releases (if pressure-cooked) or during the last few minutes of simmering (if slow-cooked). Wolfert’s stew is Turkish in origin and is seasoned with Aleppo pepper, a variety of mildly spicy red pepper flake with hints of cumin that comes from that region; if not available, a combination of sweet paprika and cayenne works nicely. Serve with rice or warmed flatbread.

Tip

Don’t add the hot cooking liquid too quickly to the egg yolks or they will scramble. Whisking the yolks constantly while gradually pouring in the liquid will prevent curdling. This step of tempering the yolks ensures they won’t form curds when added to the hot liquid in the pot.

Ingredients
  • 2

    tablespoons salted butter

  • 1

    medium yellow onion, chopped

  • 1

    teaspoon ground cumin

  • 1

    teaspoon Aleppo pepper or ¾ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper

  • ¼

    teaspoon ground allspice

  • Kosher salt and ground black pepper

  • 2

    pounds boneless beef chuck roast, trimmed and cut into 1-inch chunks

  • 1

    teaspoon white sugar

  • 2

    large egg yolks

  • 2

    teaspoons grated lemon zest, plus 3 tablespoons lemon juice

  • 10

    ounces baby spinach, chopped

Step 1

On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the onion and cook, stirring occasionally, until softened, about 6 minutes. Stir in the cumin, Aleppo pepper, allspice and ½ teaspoon each salt and black pepper. Stir in the beef, sugar and ¼ cup water, then distribute in an even layer.

Step 2

Press Cancel, 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 25 minutes. When pressure-cooking is complete, let the pressure release naturally for 15 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a slotted spoon, transfer the meat to a medium bowl. With a large spoon, skim off and discard the fat from the surface of the cooking liquid.

In another medium bowl, whisk together the eggs yolks and lemon juice. While whisking, gradually ladle in about 1 cup of the hot cooking liquid into the yolk mixture, then stir the mixture back into the pot.

Select Normal/Medium Sauté and bring to a simmer, stirring constantly, until thickened, about 1 minute. Add the spinach and cook, stirring, just until wilted, 1 to 2 minutes.

Return the beef to the pot and stir to combine. Press Cancel to turn off the pot. Stir in the lemon zest, then taste and season with salt and black pepper.