Beef & Onion Stew

Ingredients

• 1.2kg stewing beef (chuck or shin), cut into 5cm chunks
• 800g pearl onions or small shallots, peeled but left whole
• 4 cloves garlic, thinly sliced
• 400g tin chopped tomatoes
• 3 tbsp tomato purée
• 250ml red wine (something you'd drink)
• 150ml beef stock
• 3 tbsp red wine vinegar
• 2 tbsp olive oil
• 2 bay leaves
• 1 cinnamon stick
• 4 whole cloves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tsp brown sugar
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish

Method

1. Pat the beef chunks completely dry with kitchen paper - this is essential for good browning. Season generously all over with salt and black pepper. The meat needs to be at room temperature for even cooking, so remove it from the refrigerator 30 minutes before you start.

2. Heat the olive oil in a large, heavy-based casserole or Dutch oven over high heat until shimmering. Working in batches (don't overcrowd the pan), brown the beef pieces on all sides until deeply caramelised, about 3-4 minutes per side. Don't move them around too much - let them develop a proper crust. Transfer each batch to a plate and set aside. This browning step is crucial for developing deep, rich flavour.

3. Reduce heat to medium and add the pearl onions to the same pan. Cook for 8-10 minutes, shaking the pan occasionally, until they're golden brown all over. The onions are a key ingredient in stifado - they should be sweet, tender, and almost melting by the end of cooking. Remove and set aside with the beef.

4. Add the sliced garlic to the pan and cook for 1 minute until fragrant. Pour in the red wine, scraping the bottom of the pan vigorously with a wooden spoon to release all those delicious browned bits (fond) - this adds incredible depth of flavour. Let the wine bubble for 2-3 minutes to cook off the alcohol.

5. Stir in the chopped tomatoes, tomato purée, beef stock, red wine vinegar, bay leaves, cinnamon stick, cloves, cumin, oregano, and brown sugar. The vinegar and sugar might seem unusual, but they create the characteristic sweet-sour balance that makes stifado so special. Mix well and bring to a simmer.

6. Return the beef and any accumulated juices to the pan, nestling the pieces into the sauce. The meat should be mostly submerged. Bring back to a gentle simmer, then reduce heat to very low, cover with the lid, and cook for 1 hour, stirring occasionally. The slow, gentle cooking is what makes the beef meltingly tender.

7. After 1 hour, add the browned pearl onions to the stew, pushing them down into the sauce. Continue cooking, covered, for another 1 hour 15 minutes, stirring gently every 30 minutes. Check occasionally that there's enough liquid - if it looks dry, add a splash of water or stock. The sauce should be thick and rich, coating the back of a spoon.

8. The stifado is ready when the beef is fork-tender and almost falling apart, and the onions are soft and sweet but still holding their shape. The sauce should be thick, glossy, and deeply flavoured. If it's too thin, remove the lid and simmer for 10-15 minutes to reduce it. Taste and adjust seasoning - you may want a touch more salt, pepper, or even a tiny splash more vinegar for brightness.

9. Remove the bay leaves, cinnamon stick, and whole cloves if you can find them (though it's traditional to leave them in and let diners discover them). Let the stifado rest for 10 minutes before serving - this allows the flavours to settle and the sauce to thicken slightly more.

10. Serve in wide, shallow bowls with plenty of crusty bread for mopping up the glorious sauce, or spoon over creamy mashed potatoes, rice, or thick pasta like pappardelle. Garnish with fresh parsley. Stifado is one of those wonderful dishes that tastes even better the next day, making it perfect for entertaining - simply make it ahead and reheat gently. Store covered in the refrigerator for up to 3 days, or freeze for up to 3 months.