Stifado (Greek Slow-Cooked Beef and Onion Stew)

• 2 tbsp Extra virgin olive oil
• 900 g Beef stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 500 g Fresh pearl onion
• 4 cloves Garlic
• 250 ml Red wine
• 1 tbsp Red wine vinegar
• 500 ml Tomato passata
• 2 leaves Bay leaves
• 1 tsp Ground cinnamon
• 6 Whole cloves

1. Heat the olive oil in a heavy casserole over medium-high heat. Season the beef with the salt and pepper, then brown it well in batches so it takes on deep colour. Transfer the browned beef to a bowl.
2. Add the pearl onions to the pot and cook for 6 to 8 minutes, stirring, until lightly golden in places. Add the garlic and cook for 1 minute until fragrant. Pour in the red wine and vinegar, scraping up any browned bits from the base.
3. Return the beef (and any juices) to the pot, then stir in the passata, bay leaves, cinnamon and cloves. Bring to a gentle simmer, then reduce the heat to low, cover and cook for 2 hours, stirring occasionally, until the beef is meltingly tender and the onions are soft. If the sauce looks thin, simmer uncovered for 10 to 15 minutes to thicken.
4. Taste and adjust the salt and pepper if needed, then remove the bay leaves and cloves before serving. Rest the stew for 5 minutes so the sauce settles. Serve hot, ideally with potatoes, rice or bread.

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