Greek Beef Stifado with Spiced Pearl Onions

La storia di questo piatto

Stifado is the Greek kitchen's great winter embrace, where beef and whole small onions share one pot with red wine, cinnamon and cloves. It carries the warm, spiced soul of Greece, a home table dish rather than a showpiece.

Ingredienti

• 800 g Beef chuck or neck, cubed
• 600 g Whole boretto pearl onions
• 400 ml Peeled tomatoes
• 250 ml Full-bodied Greek red wine
• 150 ml Beef stock
• 1 piece Cinnamon stick
• 4 pieces Cloves
• 2 leaves Bay leaves
• 3 cloves Garlic
• 4 tablespoons Extra virgin olive oil
• 1 pizzico di sale e 1 macinata di pepe to taste Salt and black pepper
• 1 sprig Fresh parsley

Preparazione

1. Heat 4 tablespoons of extra virgin olive oil in a heavy 6-liter pot over medium-high heat. Pat the beef cubes (800 g) dry with paper towels and brown them in the hot pot in 2 batches, so as not to crowd the pot and end up steaming the meat. Sear each batch for about 4–5 minutes, turning occasionally, until every side develops a golden crust. Lightly season with salt and pepper, then transfer the beef to a plate and set aside.
2. In the same pot over medium heat, add the peeled whole boretto pearl onions (600 g) and the lightly crushed garlic cloves in their skins (3 cloves), without scraping away the caramelized bits from the bottom. Sauté for 6–8 minutes, stirring occasionally, until the onions are golden on all sides and the garlic releases its fragrance.
3. Pour the full-bodied Greek red wine (250 ml) into the pot over medium-high heat. Use a wooden spoon to scrape the bottom of the pot, dissolving the caramelized bits into the sauce. Simmer for 2–3 minutes until the wine reduces slightly and the alcoholic smell fades.
4. Add the peeled tomatoes crushed by hand (400 ml), the beef stock (150 ml), the cinnamon stick, the 4 cloves and the 2 bay leaves. Return the beef to the pot, which should be filled no more than two-thirds full: the liquid should almost completely cover the meat without reaching the rim. Stir gently to combine the aromas.
5. Bring to a gentle simmer over medium-high heat, watching the pot to prevent the foam from boiling over, then immediately lower the heat to very low. Cover with a lid and cook for about 2 hours and 45 minutes. Every 30 minutes, check that the liquid covers at least half of the beef; if needed, add a ladle of hot stock to compensate for evaporation. The beef is ready when it falls apart easily with a fork and the onions are soft and translucent; the sauce should be thick, creamy and dark red, neither too runny nor too dry.
6. Remove the cinnamon, bay leaves and cloves. Taste and adjust with salt and pepper. Transfer the beef to a warm serving dish, arrange the onions around it, pour the sauce evenly over the top and garnish with a sprig of finely chopped fresh parsley.