Hellenic Beef Stew with Tomatoes and Spices

1. 1

   Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook, stirring, until well browned on all sides. Remove the beef with a slotted spoon and set aside. Brown the remaining meat and set it aside.

2. 2

   Add the chopped onion to the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for 1 more minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix thoroughly.

3. 3

   Grind or crush the rosemary, oregano, and peppercorns in a mortar and pestle or a spice grinder. Add the crushed spices to the cooker along with the bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.

4. 4

   Pour in the tomatoes with their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in the potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and slightly soupy; the potato will break down a bit and thicken it after cooking. Cover the pot and lock the lid.

5. 5

   Bring the pot to high pressure over high heat. Lower the heat to maintain full pressure and cook for 15 minutes. Remove from the heat and let the pressure drop naturally. Taste the stew and add salt, if desired.

• Calories 274.64 kcal Moderate
• Protein 8.76 g Moderate
• Carbs 37.35 g Moderate
• Total Fat 10.66 g Moderate
• Saturated Fat 2.46 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 6.18 mg Low Source
• Sodium 853.85 mg High
• Fiber 4.8 g Moderate
• Sugar 12.11 g High
• Added Sugar 0.85 g Low Source
• Calcium 129.97 mg Moderate
• Iron 1.9 mg Moderate
• Potassium 489.29 mg Moderate
• Vitamin A 49.74 mcg_rae Low Source
• Vitamin C 1.25 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅
• Alcohol 🚫🍷