Stifado – Greek Beef and Pearl Onion Stew

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. 2
   Season beef cubes with salt and pepper, then brown them in batches, approximately 3-4 minutes per side. Set aside.
3. 3
   In the same pot, sauté pearl onions until lightly golden, about 5 minutes. Remove and set aside.
4. 4
   Add minced garlic and tomato paste to the pot, stirring for 1-2 minutes until fragrant.
5. 5
   Deglaze with red wine, scraping up any browned bits from the bottom of the pot.
6. 6
   Return beef to the pot and add beef broth, bay leaves, oregano, cloves, and cinnamon stick.
7. 7
   Bring to a simmer, then reduce heat to low. Cover and cook for 45 minutes.
8. 8
   Add the pearl onions back to the pot and continue cooking for another 45 minutes until beef is very tender and onions are soft.
9. 9
   Remove bay leaves and cinnamon stick. Adjust seasoning with salt and pepper.
10. 10
    Serve hot, optionally with crusty bread or over rice.