Beef Stew

Set Instant Pot to Sauté mode and heat the olive oil.
Brown the beef in batches, searing it on all sides. Remove and set aside.
Add the chopped onion and pearl onions to the pot. Sauté for 3–4 minutes until softened, then stir in the garlic and cook for another minute.
Stir in the tomato paste, crushed tomatoes, red wine vinegar, cinnamon, oregano, allspice, and the bay leaf. Mix well to combine.
Return the beef to the pot and pour in the beef broth. Season with salt and black pepper to taste.
Close the lid, set the valve to sealing, and cook on High Pressure for 35 minutes.
Let the pressure release naturally for 10 minutes, then do a quick release.
Open the lid, stir the stew, and adjust seasoning if needed.
Discard the bay leaf.
Serve hot, garnished with fresh parsley, over rice, mashed potatoes, or with crusty bread.

For stovetop or slow cooker versions, just let me know — the flavor gets even deeper with low and slow cooking.
You can add chopped carrots or potatoes for extra heartiness.
This dish stores and reheats beautifully — perfect for meal prep.