Beef Stifado
A classic Greek slow-cooked beef stew with pearl onions, red wine, and warm spices. Tender beef becomes melt-in-your-mouth in this aromatic, deeply flavorful braise.
- Total time
- 120 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
- 2 lbs beef chuck, cut into 2-inch cubes
- 1.5 lbs pearl onions, peeled
- 1.5 cups dry red wine
- 1 cup beef stock
- 2 tbsp tomato paste
- 4 cloves garlic cloves, minced
- 2 leaves bay leaves
- ½ tsp whole black peppercorns
- 1 stick cinnamon stick
- 3 cloves whole cloves
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- 1
Pat beef dry with paper towels. Season generously with salt and pepper.
- 2
Peel pearl onions by blanching in boiling water for 1 minute, then transferring to ice water. Slip off skins.
- 3
Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
- 4
Working in batches, sear beef until browned on all sides, 3-4 minutes per batch. Transfer to a plate.
- 5
Add garlic to the pot and cook for 30 seconds until fragrant.
- 6
Stir in tomato paste and cook for 1 minute, stirring constantly.
- 7
Pour in red wine, scraping up browned bits. Add beef stock, bay leaves, peppercorns, cinnamon stick, and cloves.
- 8
Return beef to pot and bring to a simmer. Cover and transfer to a 325°F oven for 60 minutes.
- 9
Remove from oven and stir in pearl onions and vinegar. Return to oven for 30-40 minutes until beef is tender and onions are cooked through.
- 10
Remove from heat. Discard bay leaves and cinnamon stick. Taste and adjust seasoning with salt and pepper.
Tools you’ll need
- large Dutch oven (6-quart)
- chef's knife
- cutting board
- paper towels
- large bowl
- wooden spoon
- tongs
- oven mitts
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