Stifado (Greek Slow Cooked Beef and Onion Stew)

• 900 g Beef stew meat
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Extra virgin olive oil
• 600 g Fresh pearl onion, peeled
• 4 cloves Garlic
• 1 tsp Ground cinnamon
• 6 Whole cloves
• 2 Bay leaves
• 300 ml Dry Red Wine
• 400 g Canned chopped tomatoes
• 300 ml Water
• 1 tbsp Red wine vinegar

1. Pat the beef dry and season all over with the salt and pepper. Lightly crush the garlic cloves with the flat of a knife and set aside.
2. Heat the olive oil in a Dutch oven over medium-high heat. Brown the beef in batches so it sears rather than steams, 6 to 8 minutes per batch, then transfer to a plate.
3. Lower the heat to medium and add the pearl onions to the pot. Cook for 6 to 8 minutes, stirring, until they take on a little colour.
4. Add the garlic, cinnamon, cloves and bay leaves, and cook for 1 minute until fragrant. Pour in the red wine and scrape up any browned bits from the base of the pot.
5. Stir in the chopped tomatoes and water, then return the beef and any juices to the pot. Bring to a gentle simmer, then cover and cook on low heat for 2 hours, stirring occasionally, until the beef is very tender and the onions are soft.
6. Uncover and simmer for 5 to 10 minutes to thicken slightly, keeping the heat gentle. Stir in the red wine vinegar, taste, and adjust with a little more salt and pepper if needed.

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