Entree: Greece – Macedonia / Northern Greece – στιφάδο ➤ stifádo (Slow-braised onion and beef stew cooked in spiced red wine and tomato)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

- 2 tbsp (30 ml) extra-virgin olive oil
- 2 lb (900 g) beef chuck, cut into 1 to 1.5 inch (2.5–4 cm) pieces
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 lb (450 g) pearl onions, peeled (or small shallots)
- 4 cloves garlic, minced (about 12 g)
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef stock
- 14 oz (400 g) canned crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) red wine vinegar
- 2 tbsp (30 g) granulated sugar
- 2 cinnamon sticks
- 3 bay leaves
- 6 whole cloves
- 6 whole allspice berries
- 1 tsp (1 g) dried oregano
- 1 tbsp (15 g) butter (optional, for finishing)
- Fresh flat-leaf parsley, chopped for garnish

Instructions

1. Pat the beef pieces dry, season with 1 tsp salt and 1/2 tsp pepper. Heat the olive oil in a heavy Dutch oven over medium-high heat and brown the beef in batches until deeply caramelized; remove and set aside.
2. In the same pot add the pearl onions and a pinch of salt; cook, stirring, until they color lightly, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Return the beef to the pot. Stir in the tomato paste and cook 1–2 minutes, then pour in the red wine to deglaze, scraping up browned bits. Allow the wine to reduce by about half, 3–5 minutes.
4. Add the beef stock, crushed tomatoes, red wine vinegar, sugar, cinnamon sticks, bay leaves, cloves, allspice and oregano. Bring to a gentle simmer.
5. Cover, reduce heat to low and braise gently until the beef is fork-tender, about 1.5–2 hours. Check occasionally and add a splash of stock or water if the sauce becomes too thick.
6. Taste and adjust seasoning with salt, pepper and a little more sugar or vinegar to balance acidity if needed. If using, stir in the butter to finish for a glossy sauce.
7. Serve hot with crusty bread, mashed potatoes or pilaf, and garnish with chopped parsley.