In Greece we call it “stifado”! This traditional full-bodied stew will bring the crowd running when you lift the lid! Perfect for a Sunday family meal!
Serves: 4 Preparation time: 30′ Baking time: 2 h Ready in: 2.30h
1.300 gr chuck or top blade beef, in large dices
1 cup extra-virgin olive oil
2 red onions, peeled, chopped
1 pound pearl or button onions
1 tbsp sugar
3-4 whole allspice berries
1 cinnamon stick
5-6 black peppercorns
clove powder, a pinch
2 bay leaves
1½ cup red wine vinegar
1 cup bottle dry red wine
chopped tomatoes, 2 tins
2 tbsp tomato purée
salt, freshly ground black pepper
Place meat portions in a large pot and cover with plenty of water. Boil for an hour. Remove foam with slotted spoon. Strain, keeping the broth.
For the pearl or button onions: Put onions in a pan of boiling water and boil for about 1 to 2 minutes. Drain in a colander. Cut off the root end of each onion and peel easily – no tears!
Heat half oil in a large pan and add red and pearl or button onions. Stir for 1-2 minutes until softened. Sprinkle with sugar and stir for 1 minute. Add all spices, stirring until fragrant, then the meat and remaining olive oil. Cook for 3-4 minutes, then stir in the wine and vinegar.
When alcohol evaporates add chopped tomatoes, tomato purée, season with salt, pepper and pour in a little broth. Cover the pot with lid and simmer until red sauce thickens and onions start melting.
Serve ideally with French fries or spaghetti.