FBD

Beef and Onion Stew (Stifado)

GreekBeefIntermediate60 minBy Northstar

Ingredients

Servings
4
  • 1 each onion, chopped
  • 2 clove garlic, minced
  • 3 tbsp olive oil
  • 1 each pound) boneless beef chuck, tip or round, cut into 1-inch cubes
  • 0.5 cup dry red wine
  • 2 tbsp red wine vinegar
  • 0.5 tsp salt
  • 0.3 tsp coarsely-ground pepper
  • 1 each bay leaf
  • 1 stick cinnamon
  • 1 each ounce) can tomato sauce
  • 0 lb pearl onions, peeled

Instructions

  1. 1

    Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon.

  2. 2

    Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes; drain fat.

  3. 3

    Return onion and garlic to Dutch oven.

  4. 4

    Stir in remaining ingredients except onions and cheese.

  5. 5

    Heat to boiling; reduce heat.

  6. 6

    Cover and simmer 1 hour and 15 minutes.

  7. 7

    Add white onions.

  8. 8

    Cover and simmer until beef and white onions are tender, about 30 minutes.

  9. 9

    Remove bay leaf and cinnamon.

  10. 10

    Garnish with cheese.

Tags

soupgreekthe-greek-kitchen