Stifado

🛒 Ingredients

• Beef stew meat 167 g · 417 kcal
• Pearl onions, peeled 83 g · 33 kcal
• Olive oil 10 g · 88 kcal
• Garlic cloves, minced 3 g · 5 kcal
• Dry red wine 40 g · 34 kcal
• Red wine vinegar 10 g · 2 kcal
• Tomato paste 5 g · 4 kcal
• Canned crushed tomatoes 67 g · 13 kcal
• Bay leaves 1 g · 0 kcal
• Cinnamon stick 1 g · 0 kcal
• Whole cloves 1 g · 0 kcal

👨‍🍳 Instructions

1. Pat beef dry, season with salt and pepper. Heat olive oil in a large Dutch oven over high heat. Brown beef in batches until well-caramelized on all sides; remove and set aside.
2. Add pearl onions to the pot and sauté until lightly browned, about 5-7 minutes. Add minced garlic and sauté for another minute until fragrant.
3. Stir in tomato paste and cook for 1-2 minutes. Deglaze the pot with red wine and red wine vinegar, scraping up any browned bits from the bottom.
4. Return the beef to the pot. Add crushed tomatoes, bay leaves, cinnamon stick, and whole cloves. If liquid does not cover the meat, add a little water or beef broth.
5. Bring the mixture to a gentle boil, then reduce heat to low, cover the pot, and simmer for at least 2.5 to 3 hours, or until the beef is very tender.
6. Remove bay leaves, cinnamon stick, and cloves before serving. Taste and adjust seasoning with salt and pepper if needed. Serve hot, often with rice, pasta, or crusty bread.