Greek Beef Stew (Stifado)

Name: Greek Beef Stew (Stifado)
Yield: Serves 4 to 6
Cuisine: Europe, Greek
Ingredients: 2 1/2 pounds, boneless beef chuck-eye roast, trimmed and cut into 1-inch pieces; 2 teaspoons, kosher salt, divided; 1/2 teaspoon, pepper; 3 1/2 cups, frozen pearl onions; 2 tablespoons, extra-virgin olive oil; 1/2 teaspoon, sugar; 2 tablespoons, tomato paste; 3 , garlic cloves, minced; 1 teaspoon, ground cumin; 1/8 teaspoon, ground allspice; 2 , tomatoes, cored and chopped; 2 1/4 cups, chicken broth; 3/4 cup, dry white wine; 1 , cinnamon stick; 2 , bay leaves; 1/4 cup, chopped fresh parsley; Crumbled, feta cheese

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Appears in Cook's Country April/May 2020

This Mediterranean rendition will rekindle your love for beef stew.

SERVES4 to 6

TIME3¼ hours

WHY THIS RECIPE WORKS

With ultratender beef, a wine-and-spice-infused tomato sauce, and a sweet underpinning of braised pearl onions, this stifado (which basically means “stew” in Greek) offers an easy, intriguing take on beef stew. For sweet, creamy onions with...

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