Stifado – Greek Beef and Pearl Onion Stew

Instructions

1. 1
   Heat olive oil in a large heavy-bottomed pot over medium-high heat.
2. 2
   Season beef chunks with salt and pepper, then brown them in batches until deeply caramelized on all sides, about 8-10 minutes total. Set aside.
3. 3
   In the same pot, sauté pearl onions for 3-4 minutes until lightly golden, then add minced garlic and cook for 1 minute until fragrant.
4. 4
   Stir in tomato paste and cook for 2 minutes, then deglaze the pot with red wine, scraping up any browned bits.
5. 5
   Return beef to the pot and add beef stock, bay leaves, oregano, cinnamon stick, and whole cloves.
6. 6
   Bring to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, stirring occasionally, until beef is very tender.
7. 7
   Stir in red wine vinegar in the final 5 minutes of cooking. Adjust seasoning with salt and pepper.
8. 8
   Remove cinnamon stick and bay leaves before serving.