Pastitsada

Instructions

1. 1
   Season the meat chunks with salt and pepper.
2. 2
   Heat olive oil in a large pot over medium-high heat and brown the meat on all sides, then remove and set aside.
3. 3
   In the same pot, sauté the pearl onions until golden, then add minced garlic and cook for 1 minute.
4. 4
   Stir in tomato paste and cook for 2 minutes, then deglaze with red wine, scraping up any browned bits.
5. 5
   Return the meat to the pot and add tomato sauce, beef stock, bay leaves, and oregano.
6. 6
   Bring to a simmer, cover, and cook for 45 minutes until meat is nearly tender.
7. 7
   Add the mushrooms and continue cooking for 20-25 minutes until meat is very tender and sauce is thickened.
8. 8
   Taste and adjust seasoning. Remove bay leaves before serving.
9. 9
   Serve hot with crusty bread or pasta to soak up the rich sauce.