Stifado

🔥 Prep

• Trim and cut the 1 kg beef into 2‑cm cubes, pat dry.
• Peel the 500 g pearl onions (if frozen, thaw and rinse).
• Mince the 4 cloves garlic.
• Measure out 2 tbsp tomato paste, 1 cup red wine, and have 1 cinnamon stick ready.

🔥 Cook

• 1. Heat 2 tbsp olive oil in a large heavy‑bottomed pot over medium-high heat until shimmering.
• 2. Add the beef cubes in a single layer and sear for 5 minutes, turning until browned on all sides; remove and set aside.
• 3. Reduce heat to medium, add another tbsp oil if needed, then add the pearl onions and sauté for 4 minutes until they start to caramelize.
• 4. Stir in the minced garlic and cook for 30 seconds until fragrant.
• 5. Return the beef to the pot, add the tomato paste and stir to coat; cook for 2 minutes.
• 6. Pour in the red wine, scraping up any browned bits, and bring to a simmer over medium heat; let reduce for 5 minutes.
• 7. Add enough water or beef broth to just cover the meat (about 2‑3 cups), drop in the cinnamon stick, and bring to a gentle boil.
• 8. Reduce heat to low, cover, and simmer for 1 hour 30 minutes or until the beef is fork‑tender, stirring occasionally.
• 9. Remove the lid, increase heat to medium and simmer uncovered for 10‑15 minutes to thicken the sauce; discard the cinnamon stick.
• 10. Taste and adjust seasoning with salt and pepper as needed.

🔥 Serve

• Spoon the hot stifado into deep bowls, garnishing with a sprinkle of freshly chopped parsley if desired.
• Serve with crusty bread, warm pita, or a side of plain rice or orzo to soak up the rich sauce.
• Pair with a glass of the same red wine used in the cooking for a complete Greek experience.