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    Greek Beef Stew


    Source of Recipe


    unknown

    List of Ingredients




    1 1/2 pounds lean beef chuck, cut 1 1/2" cubes
    10 ounces small white onions, peeled
    1 large clove garlic, minced
    1/4 cup port wine
    1/4 cup tomato puree
    1/2 cup beef stock
    2 tablespoons red wine vinegar
    1/2 cup water
    1 1/2 teaspoons brown sugar
    1 bay leaf
    1/2 teaspoon ground cumin
    1/2 teaspoon dried oregano
    1/4 teaspoon cinnamon
    1/4 teaspoon dried rosemary
    1/8 teaspoon ground cloves
    salt and fresh pepper to taste

    Recipe



    Heat oil in the pressure cooker. Add half the beef and cook until well browned. Remove with a slotted spoon and set aside. Brown the remaining meat and set aside. Add onions and garlic to cooker and cook 1 minute. Add port wine and stir up any browned bits from the bottom of the cooker. Add all the remaining ingredients, including the meat, stirring up well so that the tomato puree dissolves. Close pressure cooker and bring up to full pressure. Release pressure and adjust seasoning. The stew can be refrigerated for several days or frozen. Reheat on stove or in microwave oven.

 

 

 

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