Stifado (Στιφάδο) from nikolaos.galerakis@gmail.com

Heat 3 tablespoons of olive oil in a large heavy pot or Dutch oven over medium-high heat. Brown the beef chunks in batches, leaving space between pieces, for 3–4 minutes per side until each piece has a deep, even crust — the pan should sizzle loudly when the meat goes in. Transfer the browned beef to a plate and set aside.

Add the pearl onions to the same pot and cook, stirring occasionally, for 5–6 minutes until they soften and start to colour at the edges. Add the minced garlic and cook for 1 minute until fragrant, then stir in the tomato paste and cook for another 1–2 minutes until it darkens slightly and smells less raw.

Pour in the red wine and scrape the bottom of the pot with a wooden spoon to lift the browned bits. Let the wine simmer for 2–3 minutes until the sharp alcohol smell fades, then return the beef and any resting juices to the pot.

Add the beef broth, rosemary sprigs, and bay leaf. Bring to a gentle simmer, then reduce the heat to low, set the lid slightly ajar, and braise for 1 hour 45 minutes, stirring occasionally — the beef is ready when it yields easily to a fork and the liquid has reduced by about a third.

Stir in the dried apples and cooked white beans. Simmer uncovered for 15–20 minutes until the apples are just soft and the sauce coats the back of a spoon thickly without running off.

Remove the rosemary sprigs and bay leaf. Taste and adjust salt and black pepper. Serve in deep bowls with crusty bread on the side.

Stifado (Στιφάδο)

Nutrition Facts

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