Stifado

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot over medium-high heat. Season beef with salt and pepper, then brown on all sides in batches, about 8-10 minutes total. Remove and set aside.
2. 2
   In the same pot, sauté pearl onions and garlic until golden, about 5 minutes.
3. 3
   Stir in tomato paste and cook for 2 minutes to caramelize slightly.
4. 4
   Pour in red wine and beef stock, scraping up any browned bits from the bottom of the pot.
5. 5
   Return beef to the pot and add bay leaves, oregano, cloves, and cinnamon stick.
6. 6
   Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is very tender and sauce has thickened.
7. 7
   Remove cinnamon stick and bay leaves. Taste and adjust seasoning with salt and pepper.
8. 8
   Serve hot with crusty bread or over rice.