Stifado (Στιφάδο) — Greek Slow-Braised Beef Stew with Pearl Onions and Cinnamon

• 1200 gbeef chuck, cut into 4 cm cubes (well-marbled for best tenderness)
• 10 gfine sea salt (about 1 3/4 tsp)
• 2 tspblack pepper, freshly ground
• 30 gall-purpose flour (for light dredging)
• 45 mlolive oil (3 tbsp)
• 700 gpearl onions, peeled (fresh or frozen; if frozen, thaw 10 minutes)
• 150 gyellow onion, finely chopped
• 12 ggarlic cloves, minced (about 4 cloves)
• 30 gtomato paste (2 tbsp)
• 300 mldry red wine (Xinomavro or Cabernet works well)
• 500 mlbeef stock, unsalted
• 400 gcrushed tomatoes (canned)
• 30 mlred wine vinegar (2 tbsp)
• 2 leafbay leaves
• 1 stickcinnamon stick (about 7–8 cm)
• 4whole cloves
• 6whole allspice berries
• 1 tspdried oregano
• 250 mlwater (only if the pot looks dry during braising)
• 10 gflat-leaf parsley, finely chopped (about 2 tbsp)

Instructions

1. 1

   Pat the beef very dry with paper towels, then season it evenly with the salt and black pepper. Toss the beef with the flour until lightly coated, and shake off any excess so the stew does not become pasty.

2. 2

   Heat 30 ml of the olive oil in a heavy Dutch oven over medium-high heat until shimmering. Brown the beef in 2 to 3 batches for 3–4 minutes per side, moving pieces only after a crust forms, then transfer to a plate.

3. 3

   Reduce heat to medium and add the remaining 15 ml olive oil to the same pot. Add the chopped yellow onion and cook for 6–8 minutes, scraping up the browned bits, until soft and lightly golden.

4. 4

   Stir in the minced garlic and cook for 30 seconds until fragrant, keeping it from coloring. Add the tomato paste and cook for 1 minute, stirring constantly, to caramelize it slightly and deepen the flavor.

5. 5

   Pour in the red wine and bring to a strong simmer, scraping the bottom of the pot to dissolve any fond. Simmer for 4–5 minutes to reduce the wine by about one-third and cook off harsh alcohol notes.

6. 6

   Return the browned beef and any collected juices to the pot, then add the crushed tomatoes, beef stock, and red wine vinegar. Add the bay leaves, cinnamon stick, cloves, allspice, and oregano, and stir well so the spices are evenly distributed.

7. 7

   Bring the stew to a gentle simmer, then cover with a lid slightly ajar and reduce heat to low. Cook for 90 minutes, stirring every 25–30 minutes, and add up to 250 ml water only if the sauce reduces too quickly and threatens to scorch.

8. 8

   Add the pearl onions, gently folding them into the sauce so they stay as intact as possible. Continue to braise covered for 45–60 minutes, until the beef is fork-tender and the onions are silky but not falling apart.

9. 9

   Remove the lid and simmer for 8–12 minutes to thicken the sauce to a glossy, spoon-coating consistency. Discard the bay leaves and cinnamon stick, then stir in the chopped parsley and rest the stew off heat for 10 minutes before serving.