In Greek: μοσχάρι με αρακά, pronounced mohs-HAH-ree meh ah-rah-KAH
One of the many favorite stews in a red sauce (kokkinisto), this is a delicious one-pot meal. Pressure cooking the meat produces tender results, even from less expensive cuts. Add a slice of feta cheese on the side and some crusty country bread, and it’s a fabulous meal.
Prep Time: 20 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 30 minutes
- 4 1/2 pounds of beef rump, round, or other stewing cut, cut in 2-inch chunks
- 2 1/4 pounds of frozen peas
- 4 1/2 pounds of potatoes, peeled and cut in quarters or sixths
- 1 medium onion, diced
- 1 1/3 cups of olive oil
- 2/3 cup of red wine
- 1 1/2 cups of water
- 3 ripe tomatoes, grated or chopped in blender
- 8 ounces of canned tomato sauce
- 1 1/2 tablespoons of sea salt
Sprinkle the meat with 1 tablespoon of salt. In the pressure cooker, sauté the onion and meat in the oil over medium heat for 10 minutes, turning often. Stir in wine, cover loosely, and cook for another 10 minutes. Add water and when it comes to a boil, seal pressure cooker, reduce heat to low when it reaches pressure, and cook for 35 minutes at pressure.
Use fast pressure release, open the pressure cooker, and add tomatoes and tomato sauce. Return to medium heat, cover loosely, and cook for 10 minutes. Stir in potatoes, frozen peas, and remaining salt. Bring to a boil over medium heat, cover and seal, reduce heat to low when it reaches pressure, and cook for 5-7 minutes at pressure.
Remove from heat, use fast pressure release, and let sit for 10-15 minutes covered (not sealed) before serving.
Yield: serves 8