Stifado Aginara from nikolaos.galerakis@gmail.com

Cut the beef chuck into 2-inch chunks and pat dry with paper towels. Heat 3 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Brown the beef in batches for 3–4 minutes per batch, turning so all sides are deeply golden. Transfer to a plate and set aside.

Reduce the heat to medium and add 2 more tablespoons of olive oil. Add the sliced onions and cook, stirring occasionally, for 8–10 minutes until softened and light golden at the edges. Add the minced garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and coats the onions. Pour in the red wine and scrape the bottom of the pot with a wooden spoon until all the browned bits have lifted and the liquid smells deeply of wine and beef.

Return the beef and any resting juices to the pot. Add 1½ cups of water, 1 teaspoon of cinnamon, 2 tablespoons of vinegar, and salt and pepper to taste. Stir to combine, bring to a simmer, then reduce the heat to low. Cover partially and braise for about 60 minutes, stirring occasionally, until the meat is beginning to yield when pressed with a spoon.

While the beef braises, cut the broccoli and cauliflower into roughly 2-inch florets. After 60 minutes, add the drained cranberry beans and the florets to the pot. Stir gently, then continue braising uncovered for 20–25 minutes until the beef pulls apart easily with a fork and the vegetables are just tender but still holding their shape.

Taste and adjust with salt, pepper, or a pinch more cinnamon. The sauce should be thick enough to coat the back of a spoon — if it's still thin, simmer uncovered for another 5 minutes until it tightens. Serve hot in bowls with crusty bread on the side.

Stifado Aginara

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