Instant Pot Lebanese Style Beef Stew

 

Feeds: 4-6 
Time to cook: 90 minutes 

I love a good one or two pot meal, especially during the week when I'm busy and I don't want to wash dishes! This recipe features strong spices that layer beautifully with beef and green peas. I have adapted this recipe from The Spice at Home, and I have adapted it so that it takes less time, but still preserves the flavor of the dish. We like to serve it with plain yogurt on top and garnish with parsley or cilantro, whatever you have on hand! 

Ingredients: 

2-3 lbs beef stew meat 

2 medium sized yellow onions, diced 

6 cloves of garlic or whatever your heart desires

5 whole green cardamoms 

1/2 teaspoon of ground cinnamon 

1 tablespoon allspice (If you can grind your own allspice berries, it makes a big difference in the flavor)

1/2 teaspoon powdered cloves 

1 cube Knorr beef bouillon 

6 tablespoons tomato  paste 

3-4 tablespoons canola oil 

1.5 cups frozen green peas, defrosted 

1 tablespoon cornstarch 

Water as needed to cover the beef (this will depend on the size of your Instant Pot) 

To serve:

Garnish with a thick, plain yogurt and parsley or cilantro. Eat with rice or bread. 

Directions: 

Salt and pepper your beef. Turn your Instant Pot to saute. Let it heat up. When it's ready, add 2 tablespoons of oil and sear the beef in batches, setting aside as you work. Once all the beef is seared, add onions to the pot and saute until translucent. 

Turn off the saute. Add the beef bouillon to the pot and crush it up with the onions. Add all the spices, bay leaves, cardamon pods, and the tomato paste to the pot and stir together. Turn the saute off. Put the beef back in the Instant Pot and add water just until the beef is barely covered. 

Put the lid on the pot and make sure that the bobber is sealed. Cook on high for 45-50 minutes, and do a slow release for at least 10 minutes. 

After the slow release, add the peas to the mixture and let sit for about 5 minutes or until warmed through. If the broth is too runny for your liking, make a cornstarch slurry (cold water and cornstarch) and add to the broth to thicken it. 

Try to remove the bay leaves and cardamom pods. Some of them you won't be able to see. Whoever is eating will get over it! Serve over a bed of rice or with a nice, hearty bread. The yogurt on top is totally optional, but adds a nice layer of texture. If you try it, I'd love to know what you think!