Greek Braised Beef in Red Sauce

Ingredients

• 2 lb beef chuck or shoulder, cut into 2-inch cubes
• 3 tbsp extra-virgin olive oil
• 1 lb pearl onions, peeled
• 4 clove garlic cloves, peeled and minced
• 1 cup dry red wine
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 2 leaf bay leaves
• 3 sprig fresh thyme sprigs
• 1.5 tsp kosher salt
• ½ tsp freshly cracked black pepper
• ¼ tsp ground cinnamon

Instructions

1. 1

   Remove the beef from refrigeration 20 minutes before cooking — bringing it closer to room temperature ensures more even browning. Pat the beef cubes completely dry with paper towels. This removes surface moisture, which is essential for a deep golden sear instead of a pale, steamed exterior.

2. 2

   To peel the pearl onions easily, blanch them: bring a pot of water to a boil, add the pearl onions, and boil for 2 minutes. Drain and transfer to an ice bath. Once cool, slip each onion out of its papery skin with your fingers — the root end helps them pop right out.

3. 3

   Set a 5-quart Dutch oven over medium-high heat and pour in 1.5 tablespoons of extra-virgin olive oil. Let it heat for 2 minutes until shimmering — you should see the oil ripple and move freely across the bottom.

4. 4

   Working in two batches to avoid overcrowding (which steams meat instead of searing it), carefully place about half of the beef cubes into the hot oil. Listen for an aggressive sizzle — if you don't hear it, wait another 30 seconds. Let them cook undisturbed for 3-4 minutes, until a deep golden crust forms on the bottom. Flip each piece and sear the other side for another 3-4 minutes. Transfer to a plate, then repeat with the remaining 1.5 tablespoons of oil and the rest of the beef. Set all the seared beef aside.

5. 5

   In the same Dutch oven (do not wash it — those browned bits are flavor gold), reduce the heat to medium. Add the peeled pearl onions and sauté, stirring occasionally, for about 4 minutes until they begin to soften and turn golden at the edges. You should smell a sweet, nutty aroma as they caramelize.

6. 6

   Mince the 4 garlic cloves finely on a cutting board. Push them into the onions and cook for about 1 minute, stirring constantly — stop as soon as the garlic becomes fragrant and turns pale gold. Do not brown the garlic or it will taste bitter.

7. 7

   Pour in 1 cup of dry red wine, scraping the bottom of the pot with a wooden spoon to loosen all the caramelized beef bits (this is called deglazing, and it adds tremendous depth). Let the wine bubble and reduce by half, which should take about 3-4 minutes. You should see the liquid drop noticeably in the pot.

8. 8

   Stir in 2 tablespoons of tomato paste and cook, stirring constantly, for about 1 minute — this deepens the tomato flavor by caramelizing the paste slightly. Pour in the 28-ounce can of crushed tomatoes and 1 cup of beef broth. Add the 2 bay leaves, 3 thyme sprigs, 0.25 teaspoon of ground cinnamon, 1.5 teaspoons of kosher salt, and 0.5 teaspoon of freshly cracked black pepper. Bring to a simmer, stirring gently.

9. 9

   Return all the seared beef to the pot, nestling the pieces down into the sauce. The liquid should come about three-quarters of the way up the meat — if it doesn't, add a splash more broth. Bring to a gentle simmer, then reduce the heat to low, partially cover the pot, and braise for 2 to 2.5 hours.

10. 10

    After 2 to 2.5 hours, the beef should be so tender that it flakes apart easily when you press it with the back of a spoon. The sauce should be rich, deep red, and coat the meat beautifully — if it seems thin and watery, remove the cover and simmer for another 15-20 minutes to reduce and concentrate the flavors. Taste a spoonful of sauce: it should be savory, slightly sweet from the tomato and onions, with a subtle warmth from the cinnamon.

11. 11

    Remove the bay leaves and thyme sprigs with a slotted spoon. Taste and adjust the seasoning with additional salt and pepper if needed. Ladle the beef and pearl onions into shallow bowls, spooning the rich red sauce generously over each portion. Serve with crusty bread, rice, or orzo pasta to soak up every drop of the sauce.

Tools you’ll need

• paper towels
• cutting board
• chef's knife
• 5-quart Dutch oven
• wooden spoon
• slotted spoon
• instant-read thermometer (optional)
• shallow bowls
• ladle

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