Entree: Greece – Peloponnese – Στιφάδο ➤ Stifádo (Slow-braised beef stew with pearl onions, red wine, and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (907 g) beef chuck, trimmed and cut into 1½ in (4 cm) cubes
- 2 tbsp (30 ml) olive oil
- 1 lb (454 g) pearl onions, peeled (about 24–30 small onions)
- 3 cloves (9 g) garlic, minced
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) dry red wine
- 3/4 cup (180 ml) beef stock or water
- 2 tbsp (30 ml) red wine vinegar
- 2 bay leaves
- 1 cinnamon stick
- 6 whole allspice berries
- 4 whole cloves
- 1 tsp (5 g) sugar
- 1 tsp (5 g) dried oregano
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) tomato sauce or crushed tomatoes (optional, for body)
- 2 tbsp (30 ml) butter (optional, for glazing onions)
- Fresh parsley, chopped, for garnish

Instructions

1. Season the beef cubes with salt and pepper. In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat and brown the beef in batches, searing all sides; remove and set aside.
2. Reduce heat to medium, add the pearl onions (and a touch more oil if needed) and sauté until they begin to brown and soften, about 6–8 minutes. If using butter, add it toward the end to glaze the onions. Remove and set aside with the beef.
3. In the same pot, add the minced garlic briefly, then stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
4. Return the beef to the pot, pour in the red wine to deglaze, scraping up browned bits. Add the beef stock, red wine vinegar, tomato sauce if using, bay leaves, cinnamon stick, allspice, cloves, oregano, and sugar.
5. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer gently for 1½–2 hours until the beef is tender, stirring occasionally.
6. Add the sautéed pearl onions to the pot and continue simmering, uncovered if necessary to thicken the sauce, for another 20–30 minutes so the onions absorb the sauce flavors.
7. Adjust seasoning with salt and pepper, remove whole spices (bay leaves, cinnamon stick, cloves), and garnish with chopped parsley. Serve hot with crusty bread, mashed potatoes, or pilafi.