Entree: Greece – Athens & Attica – στιφάδο ➤ stifado (Slow-braised Greek beef stew with pearl onions, red wine, and warm spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1½-inch (4 cm) cubes
- 24 pearl onions, about 1 lb (450 g), peeled
- 1/4 cup (30 g) all-purpose flour for dusting
- 3 tbsp (45 ml) olive oil
- 4 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) dry red wine
- 2 cups (480 ml) beef stock
- 2 bay leaves
- 1 cinnamon stick
- 4 whole cloves
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) red wine vinegar
- 1 tsp (5 g) dried oregano or 1 tbsp (3 g) fresh chopped oregano
- Salt and black pepper to taste
- 1 tbsp (15 g) unsalted butter (optional, for finishing)

Instructions

1. Pat beef cubes dry and toss lightly with the 1/4 cup (30 g) flour, shaking off excess. Season with salt and pepper.
2. Heat 2 tbsp (30 ml) olive oil in a heavy pot or Dutch oven over medium-high heat. Brown the beef in batches without overcrowding, about 3–4 minutes per side; transfer browned beef to a plate.
3. In the same pot, add remaining 1 tbsp (15 ml) olive oil. Add the peeled pearl onions and sauté until they begin to color, about 6–8 minutes; sprinkle with the 1 tsp (5 g) sugar to aid caramelization. Remove onions to the plate with the beef.
4. Reduce heat to medium, add the minced garlic and tomato paste to the pot, and cook, stirring, for 1–2 minutes until fragrant and deepened in color.
5. Pour in the red wine to deglaze the pot, scraping up browned bits. Let the wine reduce by about half, 3–4 minutes.
6. Return beef and pearl onions to the pot. Add beef stock, bay leaves, cinnamon stick, whole cloves, and oregano. Bring to a gentle simmer, then cover and cook over low heat until beef is fork-tender, about 1.5–2 hours. Alternatively, cook in a 325°F (160°C) oven covered for the same time.
7. Once the meat is tender and the sauce is glossy, stir in the red wine vinegar and butter if using; adjust seasoning with salt and pepper. Remove bay leaf, cinnamon stick, and cloves before serving.
8. Serve hot with mashed potatoes, rice, or crusty bread and a simple green salad.