Ingredients
- 2 lbs stewing beef or chuck roast, cut into chunks
- 2 tbsp olive oil
- 1 lb pearl onions, peeled (or small onions halved)
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup crushed tomatoes
- 1/2 cup red wine
- 2 tbsp red wine vinegar
- 2 bay leaves
- 1 cinnamon stick or 1/2 tsp ground cinnamon
- 3–4 whole cloves or 1/4 tsp ground clove
- 1/2 tsp ground allspice
- 1 tsp dried oregano
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Set Instant Pot to sauté mode and heat olive oil. Brown beef in batches, searing all sides. Remove and set aside.
- Add more oil if needed, then sauté pearl onions until golden. Stir in garlic and tomato paste and cook for 1 minute.
- Deglaze with red wine, scraping up browned bits. Add crushed tomatoes, vinegar, bay leaves, cinnamon, cloves, allspice, oregano, salt, and pepper.
- Return beef to the pot and stir everything together.
- Seal the lid, set valve to sealing, and pressure cook on high for 35 minutes. Let pressure release naturally for 10 minutes, then quick release.
- Open lid, stir gently, and let sit a few minutes to thicken. Optionally, simmer on sauté mode for thicker sauce.
- Garnish with parsley and serve hot with bread, orzo, rice, or mashed potatoes.
Notes
- Swap beef with lamb shoulder for a traditional version.
- Add raisins or honey for a sweeter twist.
- Use balsamic vinegar for a deeper flavor profile.
- If pearl onions aren’t available, use shallots or small onions.
- Serve over polenta, rice, or pasta as alternatives.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 6g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 105mg