Kokkinisto - Greek Beef Stew

Instant Pot method

1. Heat olive oil in a large cast iron casserole or skillet and brown the beef, in batches, until nicely coloured on all sides. You can also brown the beef directly in your pressure cooker but don’t crowd the meat as it will stew rather than brown.
2. Heat the olive oil in your Instant Pot using the Sauté function. Add the shallots or onion and sugar and cook over medium heat for about five minutes, until softened.
3. Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.
4. Stir in the chopped tomatoes, tomato paste, beef broth and wine. Add the beef, stir together and cover.
5. Set vent to sealing and cook for 45 minutes at high pressure. Leave for 10 minutes natural release and then manually release the rest of the steam.
6. Stir in the chopped parsley and check the seasoning.
7. Serve with mashed potatoes, rice or orzo pasta.

Stovetop method

1. Heat the olive oil in a Dutch oven and cook the meat, in batches, so it browns evenly.
2. Take the beef out and deglaze the pan with a splash of the wine.
3. Lower the heat, and add the chopped onion and sugar. Cook for about five minutes, stirring, until softened.
4. Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.
5. Stir in the chopped tomatoes, tomato paste, beef broth and wine. Please note you will need 2 cups (500ml) stock plus 1 cup (250ml) red wine for this method. Add the beef, stir together and bring to the boil then reduce heat to a simmer.
6. Cook for about 1 1/2- 2 hours until the beef is tender. Give the occasional stir and add more hot water if the pan gets a bit dry.
7. Stir in the chopped parsley and check the seasoning.
8. Serve with mashed potatoes, rice or orzo pasta.

Slow cooker method

1. Brown the meat and sauté the onion and garlic then add all the ingredients to the slow cooker pot and cook for 5 hours on high or up to 7-8 hours on low.