Beef Estofado
constituents
2 lbs( 900g) beef chuck, cut into 1- inch cells
soupspoons olive oil painting
1 large onion, diced
lb plum onions or small shallots, hulled
garlic cloves, diced
soupspoons tomato paste
1 can( 14 oz) crushed tomatoes
mug red wine ginger
tablespoon ground cinnamon
1 tablespoon dried oregano
tablespoon allspice
1 bay splint
2 mugs beef broth
swab and black pepper to taste
Fresh parsley for garnish
Procedure
- Turn the Instant Pot to Sauté mode and toast the olive oil painting. Add the beef cells in batches and sear until browned on all sides. Remove and set away.
- Add the diced onion and plum onions to the pot. Sauté for 3- 4 twinkles until softened, also add garlic and cook for another nanosecond.
- Stir in the tomato paste, crushed tomatoes, red wine ginger, cinnamon, oregano, allspice, and bay splint. Mix well to combine.
- Return the beef to the pot and pour in the beef broth. Season with swab and black pepper to taste.
- Close the lid, set the stopcock to Sealing, and pressure chef on High for 35 twinkles. Let the pressure release naturally for 10 twinkles, also do a quick release.
- Open the lid, stir the stifado, and taste for seasoning. Discard the bay splint.
- Serve hot, garnished with fresh parsley, over rice, mashed potatoes, or blunt chuck
.