Greek Braised Beef in Red Sauce

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 3 tablespoons extra-virgin olive oil
• 2 whole large yellow onions, quartered
• 4 whole garlic cloves, smashed
• 28 oz whole peeled tomatoes (canned)
• 1 cup dry red wine
• 1 cup beef stock, low-sodium
• 2 tablespoons tomato paste
• 2 whole bay leaves
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• 8 whole black peppercorns, whole
• 1 teaspoon kosher salt
• 1 lb pearl onions, peeled
• ¼ cup fresh parsley, roughly chopped

Instructions

1. 1

   Pat 2 lbs of beef chuck cubes completely dry with paper towels — removing surface moisture is essential for achieving a deep, caramelized crust. Season the beef generously on all sides with 1 teaspoon of kosher salt and freshly ground black pepper. Let it sit at room temperature for 15 minutes.

2. 2

   While the beef rests, peel 1 lb of pearl onions by plunging them into boiling water for 1 minute, then transferring them to ice water. Once cool, trim the root end and slip off the papery skin — they should slide out of their skins easily. Set aside.

3. 3

   Set a 5-quart heavy-bottomed Dutch oven over medium-high heat. Pour in 3 tablespoons of extra-virgin olive oil and let it shimmer for 1 minute — a strand of beef should sizzle immediately when it touches the oil.

4. 4

   Working in batches to avoid crowding the pan, sear the beef cubes for 3-4 minutes per side until deeply browned on all surfaces — you should hear a loud sizzle and smell a rich, meaty aroma. Transfer each batch to a clean plate. Do not rush this step; good color equals better flavor.

5. 5

   Return all the seared beef to the pot. Add 2 quartered large yellow onions and 4 smashed garlic cloves. Stir everything together and cook for 2 minutes, stirring occasionally, until fragrant.

6. 6

   Pour in 1 cup of dry red wine, scraping the bottom of the pot with a wooden spoon to lift any browned bits stuck to the surface — these flavorful bits add deep, complex flavor. Let the wine reduce by half, about 3-4 minutes, until the sharp alcohol smell fades and you smell rich wine.

7. 7

   Add one 28 oz can of whole peeled tomatoes (crush them by hand as you add them), 1 cup of low-sodium beef stock, and 2 tablespoons of tomato paste. Stir in 2 bay leaves, 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, and 8 whole black peppercorns. Bring to a gentle simmer.

8. 8

   Reduce the heat to low, partially cover the pot with the lid ajar (leaving a 2-inch gap), and let the stew braise for 90 minutes. The surface should bubble gently and irregularly, never a rolling boil. Stir every 30 minutes to ensure even cooking and prevent sticking.

9. 9

   After 90 minutes, add the peeled pearl onions to the pot, stirring to submerge them. Continue braising for another 30-45 minutes until the beef is fork-tender and the pearl onions are translucent and cooked through — pierce a piece with a fork; it should fall apart with zero resistance.

10. 10

    Fish out and discard the bay leaves. Taste the sauce and season with additional salt and pepper as needed — the sauce should taste rich, tomato-forward, and slightly wine-tinged, with no sharp edges.

11. 11

    Remove the pot from the heat. Ladle the moschari kokkinisto into warm bowls, making sure each serving gets beef, pearl onions, and plenty of sauce. Sprinkle 0.25 cup of fresh parsley over the top and serve immediately with crusty bread for soaking up the sauce.

Tools you’ll need

• paper towels
• 5-quart Dutch oven
• wooden spoon
• slotted spoon
• ladle
• instant-read thermometer (optional)
• sharp knife
• cutting board

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