In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Add the beef cubes to the pot and brown them on all sides, working in batches if necessary. Remove the browned beef from the pot and set aside.
In the same pot, add the sliced onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly.
Return the browned beef cubes to the pot. Pour in the beef broth, red wine, red wine vinegar, and honey. Add the bay leaves, cinnamon stick, whole cloves, dried oregano, salt, and pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 1 1/2 to 2 hours, or until the beef is tender, stirring occasionally.
About 30 minutes before the stew is done, add the pearl onions or shallots to the pot. If using baby potatoes, add them as well.
Once the beef is tender and the onions (and potatoes, if using) are cooked through, taste the stew and adjust seasoning if needed.
Serve the Beef Stifado hot, garnished with chopped fresh parsley if desired. It pairs well with crusty bread or rice.
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In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
Add the beef cubes to the pot and brown them on all sides, working in batches if necessary. Remove the browned beef from the pot and set aside.
In the same pot, add the sliced onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly.
Return the browned beef cubes to the pot. Pour in the beef broth, red wine, red wine vinegar, and honey. Add the bay leaves, cinnamon stick, whole cloves, dried oregano, salt, and pepper. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 1 1/2 to 2 hours, or until the beef is tender, stirring occasionally.
About 30 minutes before the stew is done, add the pearl onions or shallots to the pot. If using baby potatoes, add them as well.
Once the beef is tender and the onions (and potatoes, if using) are cooked through, taste the stew and adjust seasoning if needed.
Serve the Beef Stifado hot, garnished with chopped fresh parsley if desired. It pairs well with crusty bread or rice.
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