Greek-Style Beef Stew (Stifado)

Recipe View 1. Prepare Ingredients: Gather all ingredients to ensure a smooth cooking process. (5 minutes)

Recipe View 2. Marinate Beef: In a large bowl, season the beef generously with black pepper and kosher salt. Cover and refrigerate for at least 30 minutes, or up to 24 hours for enhanced flavor. (30 minutes - 24 hours)

Recipe View 3. Prepare Shallots: Trim the tops off the shallots, leaving the root end intact. Remove the outer skins. (10 minutes)

Recipe View 4. Sear Beef: Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over high heat. Add half of the beef cubes, ensuring not to overcrowd the pan. Sear on all sides until deeply browned, about 4-6 minutes per side. Remove the seared beef to a plate and repeat with the remaining beef. (20-30 minutes)

Recipe View 5. Brown Shallots: Turn off the heat and add 1 tablespoon of olive oil to the skillet. Allow the skillet to cool slightly for 2-3 minutes before adding the shallots (this prevents the oil from splattering excessively). Turn the heat back on to medium and toss the shallots until they are evenly browned, about 2-4 minutes. Remove the shallots to the same plate as the beef. (10 minutes)

Recipe View 6. Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the skillet along with the diced onion, minced garlic, and a pinch of kosher salt. Cook and stir until the onion is softened and translucent, about 1 minute. Stir in the tomato paste and cook, stirring constantly, until it darkens slightly and becomes fragrant, about 2 minutes. (5 minutes)

Recipe View 7. Deglaze and Infuse: Pour in the red wine vinegar and white wine, bringing the mixture to a boil while scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds depth and complexity to the sauce. Increase the heat to medium-high and add the sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until the liquid has reduced by about half, 2-3 minutes. (5 minutes)

Recipe View 8. Combine and Simmer: Return the browned beef and shallots to the skillet. Toss gently to coat them evenly with the sauce. Pour in 2 cups of beef broth, or enough to almost cover the beef. Bring the mixture to a simmer. (5 minutes)

Recipe View 9. Slow Cook: Reduce the heat to low or medium-low, cover the skillet or Dutch oven, and cook at a gentle simmer for 1 hour. Then, remove the lid and continue to cook for at least 1 more hour, or up to 2 hours, stirring occasionally to ensure even cooking. Add more beef broth if the stew becomes too dry. Skim off any excess fat from the surface as needed. (1-2 hours)

Recipe View 10. Check for Doneness: The beef is done when it is easily pierced with a fork but still holds its shape, not falling apart. Cooking time may vary depending on the size and quality of the beef. (5 minutes)

Recipe View 11. Adjust Seasoning: Taste the stew and adjust the seasonings as needed. Add more salt, pepper, or oregano to taste. (5 minutes)

Recipe View 12. Serve: Serve the Beef Stifado hot, garnished with crumbled feta cheese and pickled red onions, if desired. Serve with crusty bread for dipping into the delicious sauce. (5 minutes)