Instant Pot Greek Beef Stifado with Shallots

Some recipes instantly take me back to a place, and this beef stifado is one of them. After enjoying this classic Greek beef stew during my trip to Greece, I couldn't stop thinking about its rich tomato sauce, tender chunks of beef, and those buttery-soft shallots that practically melt into the sauce.

Instead of simmering it for hours, I adapted it for the Instant Pot without sacrificing any of the comforting flavors that make stifado so special. If you're craving a cozy, restaurant-worthy dinner that's surprisingly simple to make, this recipe is one you'll come back to again and again.

⭐ I love serving this beef stifado over creamy mashed potatoes because they soak up every bit of the rich, flavorful sauce. It's my family's favorite way to enjoy it, and my kids always ask for seconds. A fresh, crunchy Greek salad on the side adds the perfect contrast and rounds out the meal beautifully.

Ingredient Notes

When it comes to beef, choosing the right cut makes all the difference. For tender, juicy beef stifado, I always reach for well-marbled cuts like chuck roast, beef cheeks, brisket, or beef shin. They become wonderfully succulent as they cook. I recommend saving leaner cuts like sirloin, tenderloin, ribeye, or strip steak for quicker-cooking recipes.

Whole shallots are another key ingredient in authentic beef stifado. As they cook, they become buttery-soft and naturally sweet, adding incredible depth to the sauce without falling apart. They're one of my favorite parts of this dish and, honestly, one of the few recipes where I think shallots truly get to shine (French onion soup is the only worthy competitor!).

If you don't have red wine vinegar, balsamic vinegar makes an excellent substitute. I use it whenever I'm out of red wine vinegar, although I usually stick with the traditional version because it gives the stew a slightly brighter, more classic flavor.

Step-By-Step Instructions

1. Cut the beef into bite-sized pieces. Season generously with salt, then toss everything together with your hands until the meat is evenly coated.

2. Sprinkle the flour over the beef and mix again until each piece is lightly coated.

3. Set the Instant Pot to Sauté and add 4 to 5 tablespoons of olive oil. Working in batches, sear the beef for 3 to 4 minutes, turning until browned on all sides. Transfer the browned beef to a plate and repeat with the remaining meat.

4. Add the remaining olive oil to the pot along with the whole shallots. Sauté for 3 to 4 minutes, stirring occasionally, until they're golden brown.

5. Return the browned beef to the Instant Pot. Add the vinegar, tomato paste, cinnamon stick, bay leaves, allspice, sugar, water, salt, and black pepper. Lightly crush the garlic cloves with the palm of your hand or the side of a knife, add them to the pot, and stir everything together.

6. Lock the lid and set the pressure cooker to High Pressure for 35 minutes. When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully perform a quick release to vent any remaining pressure before opening the lid.

⭐ I love making this Greek beef stifado in larger batches for meal prep because the flavors become even richer the next day. It reheats beautifully and is just as delicious served over mashed potatoes, rice, or pasta, or paired with a fresh, crunchy salad for a lighter meal.

Instant Pot Beef Stifado

Liga Vasila

This Instant Pot Beef Stifado is a comforting Greek beef stew made with tender beef chuck, whole shallots, tomatoes, garlic, red wine vinegar, and warm spices like cinnamon, cloves, and bay leaves. Pressure cooking creates a rich, robust sauce and melt-in-your-mouth beef in a fraction of the time, making it an easy way to enjoy this classic Greek favorite at home.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner, Main Course, meal prep

Cuisine Greek

Servings 6

Calories 749 kcal

Equipment

• Pressure cooker/Instant Pot

Ingredients

  

• 1.1 lb shallots (peeled)
• 2.2 lb (1 kg) beef chuck
• ½ cup olive oil (up to ¾ cup)
• 4-6 cloves garlic (crushed)
• 2 tablespoon red wine vinegar (or Balsamic)
• 28 oz (796 g) canned crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon granulated sugar-free sweetener (or sugar, if no dietary restrictions)
• 2 bay leaves
• 4-6 peppercorns
• 1 cinnamon stick
• 2-3 whole cloves
• salt and pepper to taste
• 1 ½ cups (ca. 300 mL) water
• pinch red pepper flakes

Instructions

 

• Cut the beef into bite-sized pieces. Season with salt, then toss everything together with your hands until the meat is evenly coated.
• Sprinkle the flour over the beef and mix again until each piece is lightly coated.
• Set the Instant Pot to Sauté and add 4-5 tablespoons of olive oil. Working in batches, sear the beef for 3-4 minutes, turning until browned on all sides. Transfer the browned beef to a plate.
• Add the remaining olive oil to the pot along with the whole shallots. Sauté for 3-4 minutes, stirring occasionally, until they're golden brown.
• Return the browned beef to the Instant Pot. Add the vinegar, tomato paste, cinnamon stick, bay leaves, allspice, sugar, water, salt, and black pepper. Lightly crush the garlic cloves with the palm of your hand or the side of a knife, add them to the pot, and stir everything together.
• Lock the lid and set the pressure cooker to High Pressure for 35 minutes. When the cooking time is up, let the pressure release naturally for 10 minutes, then carefully perform a quick release to vent any remaining pressure before opening the lid.

Notes

• For tender, juicy beef stifado, opt for well-marbled cuts like chuck roast, beef cheeks, brisket, or beef shin.

Disclaimer: This nutritional value label has been created using an online analyzer and might not be 100% accurate.