Greek Beef Stew with Pearl Onions

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A classic Greek beef stew slowly braised with sweet pearl onions, red wine, tomatoes, and warm spices like cinnamon and cloves. The beef becomes meltingly tender while the pearl onions turn silky and sweet in the rich tomato sauce. Serve with crusty bread or buttered orzo for a hearty Mediterranean meal.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 25 gFat
• 8 gSaturated Fat
• 24 gCarbs
• 4 gFiber
• 12 gSugar
• 42 gProtein
• 420 mgSodium
• 950 mgPotassium
• 90 mgCalcium
• 6 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Beef

• 2 lbs beef chuck, cut into 1 1/2-inch cubes
• 2 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper

For the Aromatics and Sauce

• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 can (14 oz) crushed tomatoes
• 1 tbsp red wine vinegar
• 1 tsp sugar
• 2 bay leaves
• 1 cinnamon stick
• 4 whole cloves

For the Pearl Onions and Finish

• 1 lb frozen pearl onions, thawed
• 2 tbsp chopped fresh parsley
• Extra olive oil for drizzling

Directions

1. Pat the beef cubes dry with paper towels and season generously with salt and pepper. Heat the olive oil in a heavy Dutch oven over medium-high heat and brown the beef in two batches, about 3 minutes per side. Transfer to a plate and set aside.
2. Reduce heat to medium. Add the diced onion to the same pot and cook for 5 to 6 minutes until softened and lightly golden. Stir in the garlic and tomato paste and cook 1 minute until fragrant.
3. Pour in the red wine, scraping the bottom of the pot to lift any browned bits. Simmer for 3 minutes until the wine reduces slightly, then add the crushed tomatoes, vinegar, sugar, bay leaves, cinnamon stick, and whole cloves.
4. Return the beef and any juices to the pot. Bring to a gentle simmer, cover, and reduce heat to low. Cook undisturbed for 1 1/2 hours, or until the beef is fork-tender.
5. Stir in the pearl onions, re-cover, and continue to simmer for 45 more minutes, until the onions are silky and translucent and the sauce has thickened and coats the meat.
6. Remove and discard the bay leaves, cinnamon stick, and cloves. Taste and adjust salt and pepper. Ladle into shallow bowls, drizzle with olive oil, and scatter fresh parsley over the top before serving.

Cook’s Notes

• To peel fresh pearl onions easily, blanch them in boiling water for 1 minute, drain, and plunge into ice water; the skins will slip right off.
• Always brown the beef in batches so the pieces sear rather than steam, building deep flavor in the final stew.
• Stifado tastes even better the next day, so consider making it a day ahead and reheating gently before serving.
• Traditional accompaniments include crusty country bread, buttered orzo, or simple roasted potatoes to soak up the sauce.

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