Stifado (Greek Braised Beef and Pearl Onion Stew)

Stifado is a rich, aromatic braise hailing from the tavernas of Corfu and the Greek mainland, where Venetian influence introduced the sweet-savory pairing of cinnamon and cloves with slow-cooked meat. Equal parts rustic comfort and complex flavor, this stew is built on a mountain of caramelized pearl onions that nearly dissolve into a deep, wine-dark sauce.

Ingredients

1.2 kg (2.6 lbs) beef chuck, cut into 5 cm (2-inch) cubes

900 g (2 lbs) pearl onions or small shallots, peeled

240 ml (1 cup) dry red wine

400 g (14 oz) canned crushed tomatoes

3 tbsp tomato paste

80 ml (1/3 cup) red wine vinegar

60 ml (1/4 cup) extra-virgin olive oil

4 garlic cloves, minced

2 bay leaves

1 cinnamon stick

4 whole cloves

4 allspice berries

1 tsp dried rosemary

1 tsp dried thyme

1 tsp ground cumin

1 tsp granulated sugar

1.5 tsp fine sea salt, plus more to taste

1/2 tsp freshly ground black pepper

120 ml (1/2 cup) beef stock or water

Instructions

Peel the pearl onions by scoring a shallow X on the root end, blanching them in boiling water for 90 seconds, then transferring to an ice bath. Slip off the skins and set the onions aside.

Pat the beef cubes completely dry with paper towels and season generously on all sides with 1 teaspoon of the salt and the black pepper.

Heat 3 tablespoons of the olive oil in a large heavy-bottomed pot or Dutch oven over high heat. Working in two batches to avoid crowding, sear the beef on all sides until deep brown, about 3 to 4 minutes per side. Transfer the seared beef to a plate and set aside.

Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the same pot. Add all the peeled pearl onions and cook, stirring occasionally, for 8 to 10 minutes until they develop golden-brown color on the outside.

Add the minced garlic to the onions and stir for 1 minute until fragrant.

Pour in the red wine and red wine vinegar, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let the liquid bubble and reduce for 2 minutes.

Stir in the crushed tomatoes, tomato paste, beef stock, and sugar. Add the bay leaves, cinnamon stick, whole cloves, allspice berries, rosemary, thyme, cumin, and remaining 0.5 teaspoon of salt. Stir everything together.

Return the seared beef and any accumulated juices back to the pot. The liquid should come about halfway up the meat; if not, add a splash more stock or water. Bring the stew to a gentle boil.

Reduce the heat to very low, cover the pot tightly with a lid, and simmer for 2 to 2.5 hours, stirring only once or twice, until the beef is completely tender and falling apart and the sauce has thickened considerably. Avoid stirring too often so the onions retain their shape.

Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves, cinnamon stick, cloves, and allspice berries before serving. Serve hot over orzo, egg noodles, or crusty bread.