Greek Beef and Pearl Onion Stew with Cinnamon and Red Wine Vinegar

What you need

• 1 kg (2.2 lb) beef chuck, cut into 4 cm (1 1/2 in) cubes
• 800 g (1 3/4 lb) pearl onions, or small shallots, peeled and left whole
• 80 ml (1/3 cup) olive oil, divided
• 4 cloves garlic, sliced
• 2 tbsp tomato paste
• 250 ml (1 cup) dry red wine
• 60 ml (1/4 cup) red wine vinegar
• 400 g (14 oz) canned chopped tomatoes
• 1 piece cinnamon stick
• 6 allspice berries
• 3 bay leaves
• 1 tsp dried oregano
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Pat the beef dry and season it generously with salt.

2. 2

   Heat half of the oil in a heavy, lidded pot over medium-high heat. Brown the beef in 3 batches until deep brown on all sides, 6-8 min per batch. Move each batch to a plate.

3. 3

   Lower the heat to medium and add the remaining oil and the onions. Cook, stirring, until they take on some color, 8-10 min.

4. 4

   Add the garlic and cook for 1 min.

5. 5

   Stir in the tomato paste and cook for 1 min.

6. 6

   Pour in the wine and vinegar, scrape up the browned bits and boil for 2 min.

7. 7

   Return the beef and its juices to the pot. Add the tomatoes, cinnamon, allspice, bay leaves, oregano, 250 ml (1 cup) water and a good grind of black pepper.

8. 8

   Bring to a simmer, cover and cook on the lowest heat until the beef is fork-tender and the onions are soft, 2-2 1/2 hours. Stir now and then and add a splash of water if the pot looks dry.

9. 9

   If the sauce is thin, take off the lid for the last 15 min so it thickens.

10. 10

    Fish out the cinnamon stick and bay leaves, taste for salt and let the stew rest for 10 min before serving.

Imported from honest-food.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.