Ingredients
– 24 peeled shallots (or pearl onions or brown onions as a substitute)
– 2¼ pounds (about 1 kg) beef chuck, cut into 3-4 inch pieces
– ½ cup olive oil
– 4-6 minced garlic cloves
– 2 tablespoons red or balsamic wine vinegar
– 1 (28 oz or 794 g) can of crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano or basil
– ½ teaspoon sugar (to balance acidity)
– 2 bay leaves
– 4-6 whole peppercorns
– 1 cinnamon stick
– 2-3 whole cloves
– Salt, to taste
– Pepper, to taste
– 1½ cups water
– An optional pinch of red pepper flakes for heat
Instructions
1-First, heat the olive oil in a large pot and sauté the 24 peeled shallots for 5-10 minutes until they turn golden and soft.
2-Then, brown the beef chunks in batches to lock in juices and develop a rich sear.
3-Next, add the minced garlic and tomato paste, cooking them briefly to release their aroma.
4-Pour in the crushed tomatoes, vinegar, herbs, spices, water, salt, and pepper, then bring everything to a simmer.
5-Let the stew cook for about 1 hour and 15 minutes until the beef is tender and the sauce thickens nicely.
6-Finally, gently fold the sautéed shallots back in and simmer for another 30 minutes to blend the flavors.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥘 Searing beef well in batches enhances the stew’s depth of flavor.
⏳ Slow, gentle simmering yields tender beef and rich sauce.
❄️ The stew freezes well for convenient make-ahead meals.
- Prep Time: 20 minutes
- Cooking time: 2 hours
- Cook Time: 2 hours
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving