Aromatic Red-Wine Beef & Pearl Onion Stifado

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Aromatic Red-Wine Beef & Pearl Onion Stifado

Serves 6

🥘 Ingredients

Beef & Aromatics

  • 2 lbs beef chuck, cut into 1½-inch cubes
  • 2–3 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 large onion, chopped
  • 2 bay leaves

Vegetables

  • 1 lb pearl onions, peeled
  • 1–2 medium carrots, sliced (optional)

Liquids

  • 1 cup dry red wine
  • 1 can (14 oz) crushed tomatoes or tomato passata
  • ½ cup beef broth
  • 2 tbsp red wine vinegar

Seasonings

  • ½–1 tsp ground cinnamon
  • ¼ tsp ground allspice or 4 whole allspice berries
  • 1 tsp dried oregano
  • ½ tsp smoked paprika (optional)
  • Salt & black pepper
  • 1–2 tsp brown sugar (balances the acidity)

Finishing

  • Fresh parsley
  • Extra olive oil (optional)

🔪 Instructions

1. Brown the beef

  1. Pat beef dry and season generously with salt and pepper.
  2. Heat olive oil in a Dutch oven over medium-high.
  3. Sear the beef in batches until well-browned on all sides (5–7 minutes per batch).
  4. Set browned beef aside.

This browning step builds deep flavor — don’t rush it.

2. Sauté aromatics

  1. In the same pot, lower the heat to medium.
  2. Add chopped onion and cook 4–5 minutes until golden.
  3. Add garlic and cook 30 seconds until fragrant.

3. Deglaze & build the sauce

  1. Pour in the red wine, scraping up browned bits.
  2. Simmer 2–3 minutes to slightly reduce.
  3. Stir in:
    • Crushed tomatoes
    • Beef broth
    • Red wine vinegar
    • Bay leaves
    • Cinnamon & allspice
    • Oregano
    • Smoked paprika (optional)
    • Brown sugar
  4. Return the browned beef and any juices to the pot.

4. Add the pearl onions

  1. Add the pearl onions (whole) and carrots if using.
  2. Stir gently to coat.

5. Slow simmer

  1. Bring to a gentle simmer.
  2. Cover and cook:
    • Stovetop: 2–2½ hours on low
    • Oven: 325°F (165°C) for 2–2½ hours
    • Slow cooker: 7–8 hours on low
  3. Stir occasionally. Beef is ready when it’s incredibly tender.

6. Final adjustments

  • Remove bay leaves.
  • Taste and adjust:
    • More salt for depth
    • More vinegar for brightness
    • More sugar for balance
  • If the sauce is thin: simmer uncovered 10–15 minutes to thicken.

7. Serve

Serve hot with:

  • Mashed potatoes
  • Buttered noodles
  • Rice or orzo
  • Crusty bread
  • Or over polenta

Drizzle with a touch of olive oil and sprinkle with chopped parsley.

⭐ Tips & Variations

  • Authentic Greek flavor: Add 1–2 whole cloves (optional).
  • No pearl onions? Use large onions cut into wedges.
  • Richer sauce: Add 1 tbsp tomato paste when sautéing onions.
  • Spicier version: Add a pinch of chili flakes.
  • Red-wine swap: Try half red wine & half dry sherry for a sweeter finish.

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