Greek-Style Beef Stew - How to Make an Amazing "Stifado" - Food Wishes

Cut beef chuck roast into two-inch cubes.

Season beef with kosher salt and black pepper, then refrigerate.

Prepare shallots by trimming tops and peeling them, keeping them whole.

Heat Greek olive oil in a heavy-duty pan over high heat.

Brown beef in two batches for 4-5 minutes per side until dark crust forms.

Add more olive oil and toss in whole shallots, cooking until they get color.

Saute diced onion and minced garlic in the pan for about a minute without browning the garlic.

Add tomato paste and toast for about two minutes.

Deglaze the pan with red wine vinegar and white wine, scraping the bottom.

Add white sugar, ground cinnamon, allspice, ground clove, dried oregano, bay leaves, and rosemary.

Reduce the liquid by half, then add the browned beef and shallots back into the pan.

Add beef broth and stir to combine.

Equipment Needed

Dietary

Allergens