Entree: Cyprus – Central Culinary Region – Στιφάδο Stifado (Beef and onion stew)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 in (2.5–4 cm) cubes
- 1 lb (450 g) pearl onions or small shallots, peeled (if using frozen, thaw and drain)
- 4 tbsp (60 ml) extra-virgin olive oil
- 3 cloves garlic, crushed (about 9 g)
- 1 cup (240 ml) dry red wine
- 1/2 cup (120 ml) red wine vinegar
- 1 cup (240 g) canned diced tomatoes or 2 tbsp (30 g) tomato paste dissolved in 1 cup (240 ml) water
- 1 cup (240 ml) beef stock (or water)
- 1 cinnamon stick (about 3 g)
- 6 whole cloves
- 2 bay leaves
- 6–8 whole black peppercorns
- 1 tsp (4 g) sugar (optional, to balance acidity)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley or oregano, for garnish

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large heavy pot over medium-high heat. Season beef cubes with salt and pepper and brown in batches, about 3–4 minutes per side; remove and set aside.
2. In the same pot, add remaining 2 tbsp (30 ml) olive oil and sauté the peeled pearl onions until they begin to color, about 6–8 minutes; add crushed garlic and cook 1 minute.
3. Return beef to the pot with the onions. Add red wine and red wine vinegar to deglaze, scraping up browned bits. Stir in canned tomatoes (or tomato mixture), beef stock, cinnamon stick, whole cloves, bay leaves, and peppercorns. Add sugar if using.
4. Bring to a gentle boil, reduce heat to low, cover, and simmer slowly for 1 1/2 to 2 hours, or until beef is very tender and flavors have melded. Stir occasionally and add a splash of water or stock if liquid reduces too much.
5. When meat is tender, remove cinnamon stick, bay leaves, and whole cloves. If sauce is too thin, increase heat and reduce uncovered until desired consistency; adjust seasoning with salt and pepper.
6. Garnish with chopped fresh parsley or oregano and serve hot with crusty bread, potatoes, or pasta.