Stifado

Instructions

1. 1
   Season beef chunks with salt and pepper. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. 2
   Brown the beef in batches, about 3-4 minutes per side. Remove and set aside.
3. 3
   In the same pot, sauté pearl onions until lightly golden, then remove and set aside.
4. 4
   Add minced garlic and tomato paste to the pot, stirring for 1 minute until fragrant.
5. 5
   Deglaze with red wine, scraping up browned bits from the bottom of the pot.
6. 6
   Return beef to the pot and add beef stock, bay leaves, oregano, cloves, and cinnamon stick.
7. 7
   Bring to a simmer, then cover and reduce heat to low. Cook for 90 minutes.
8. 8
   Add pearl onions back to the pot and continue cooking for 30-40 minutes until beef is very tender and onions are soft.
9. 9
   Stir in red wine vinegar. Taste and adjust seasoning with salt and pepper.
10. 10
    Serve hot with crusty bread or rice.