Beef Estofado (Stew)

Presented by Hamza Es Salhi

Ingredients:

2 lbs (900g) beef chuck, cut into 1-inch cubes

2 tablespoons olive oil

1 large onion, chopped

1 lb pearl onions or small shallots, peeled

4 garlic cloves, minced

2 tablespoons tomato paste

1 can (14 oz) crushed tomatoes

1/2 cup red wine vinegar

1/2 teaspoon ground cinnamon

1 teaspoon dried oregano

1/2 teaspoon allspice

1 bay leaf

2 cups beef broth

Salt and black pepper to taste

Fresh parsley for garnish

Instructions

*Turn the Instant Pot to Sauté mode and heat the olive oil. Add the beef cubes in batches and sear until browned on all sides. Remove and set aside.

*Add the chopped onion and pearl onions to the pot. Sauté for 3-4 minutes until softened, then add garlic and cook for another minute.

*Stir in the tomato paste, crushed tomatoes, red wine vinegar, cinnamon, oregano, allspice, and bay leaf. Mix well to combine.

*Return the beef to the pot and pour in the beef broth. Season with salt and black pepper to taste.

* Close the lid, set the valve to Sealing, and pressure cook on High for 35 minutes. Let the pressure release naturally for 10 minutes, then do a quick release.

*Open the lid, stir the stifado, and taste for seasoning. Discard the bay leaf.

*Serve hot, garnished with fresh parsley, over rice, mashed potatoes, or crusty bread.