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Greek Beef Stifado Stew

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PREP TIME
25 min
COOKING TIME
155 min
TOTAL TIME
185 min
SERVINGS
6 servings
Dinner
Greek Beef Stifado Stew
Ingredients
  • 3 pounds boneless beef chuck roast, cut into 2-inch cubes
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon kosher salt
  • 4 tablespoons olive oil, divided
  • 1 pound small shallots
  • 1/2 cup diced onion
  • 4 cloves garlic, minced
  • 1 pinch kosher salt
  • 3 tablespoons tomato paste
  • 1/4 cup red wine vinegar
  • 1 cup white wine
  • 2 teaspoons white sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1 pinch ground cloves
  • 1 teaspoon dried oregano
  • 2 large bay leaves
  • 2 sprigs fresh rosemary
  • 2 cups beef broth, or more as needed
Instructions
1
Acquire all necessary ingredients beforehand.
2
Take the beef and place it in a bowl, sprinkling generous amounts of pepper and kosher salt over it. Cover the bowl with plastic wrap and refrigerate until you're ready to use it; up to 1 day is acceptable.
3
Carefully remove the root ends from the shallots, leaving them intact. Discard the tops of the shallots and remove their skins.
4
Heat 2 tablespoons of oil in a heavy skillet over high heat. Add half of the beef and cook until it's nicely browned, 4 to 6 minutes per side. Transfer the beef to a plate and repeat the process to sear the remaining beef.
5
Immediately turn off the heat and add 1 tablespoon of oil to the empty skillet. Add the shallots and let them sit in the skillet for 2 to 3 minutes, allowing them to cool down. Turn the heat back on to medium and toss the shallots until they're browned, 2 to 4 minutes. Remove the shallots from the skillet and set them aside.
6
Add the remaining 1 tablespoon of oil to the skillet, along with some onion, garlic, and a pinch of salt. Cook and stir the mixture for about 1 minute, stirring constantly to prevent burning. Stir in some tomato paste and cook until it's toasted, about 2 minutes.
7
Add red wine vinegar and white wine to the skillet, bringing it to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase the heat to medium-high and add some sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir the mixture to combine and cook until it's reduced by about half, 2 to 3 minutes.
8
Add the browned beef and shallots back into the skillet, tossing them gently until they're coated. Pour in 2 cups of beef broth and bring the mixture to a simmer.
9
Reduce the heat to low or medium-low. Cover the skillet with a lid and cook at a gentle simmer for 1 hour, then uncover it and continue cooking for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if you prefer.
10
The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
11
Taste and adjust the seasonings before serving.