Beef Stifado With Pearl Onions

Instructions

1. Step 1

   Preheat the oven to 160°C.

   Cookware: oven

2. Step 2

   Pat the beef dry and place it in a mixing bowl. Season it with 1 ¼ tsp (8 gr) salt and all the black pepper.

   Timer: 5 min (fixed)

   Ingredients used: 1200.0 gr Beef Chuck, 2.0 gr Black Pepper, 8.0 gr Salt

   Cookware: Chef Knife, cutting board, mixing bowl

3. Step 3

   Heat 2 tbsp (30 ml) olive oil in the Dutch oven over medium heat. Sear the beef in batches until browned on several sides, transferring each batch to a clean rimmed plate.

   Timer: 12 min (fixed)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven, rimmed plate, tongs

4. Step 4

   Add the remaining 1 tbsp (15 ml) olive oil and the pearl onions to the pot. Cook over medium heat, turning occasionally, until lightly browned, then transfer them to a clean bowl.

   Timer: 8 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 30.0 piece Pearl Onion

   Cookware: Dutch oven, mixing bowl, tongs

5. Step 5

   Add the garlic, tomato paste, oregano, allspice, and ground cloves to the pot. Stir over medium heat until fragrant and the tomato paste darkens slightly.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 gr Allspice, 2.0 gr Dried Oregano, 12.0 gr Garlic, 0.5 gr Ground Clove, 30.0 gr Tomato Paste

   Cookware: Dutch oven, wooden spoon

6. Step 6

   Pour in the red wine and vinegar. Scrape up the browned residue and simmer over medium heat until the liquid is reduced by about one-third.

   Timer: 5 min (fixed)

   Ingredients used: 250.0 ml Red Wine, 30.0 ml Red Wine Vinegar

   Cookware: Dutch oven, wooden spoon

7. Step 7

   Return the beef and its collected juices to the pot. Add the tomato, beef stock, cinnamon, bay leaves, sugar, and remaining ⅝ tsp (4 gr) salt; bring to a gentle simmer over medium heat, then cover and transfer to the oven.

   Timer: 75 min (fixed)

   Ingredients used: 2.0 piece Bay Leaf, 500.0 ml Beef Stock, 1.0 piece Cinnamon Stick, 4.0 gr Salt, 8.0 gr Sugar, 400.0 gr Tomato

   Cookware: Dutch oven, oven, wooden spoon

8. Step 8

   Stir the browned pearl onions into the stew. Cover and continue braising at 160°C until the beef is fork-tender and the onions are soft but intact.

   Timer: 50 min (fixed)

   Cookware: Dutch oven, oven, wooden spoon

9. Step 9

   Remove the cinnamon stick and bay leaves. Let the stifado rest uncovered for 10 minutes before serving.

   Timer: 10 min (fixed)

   Cookware: Dutch oven, wooden spoon