Slow-Braised Beef with Pearl Onions — Beef Stifado
Beef shin slow-braised with pearl onions, red wine, and warm spices.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 500g beef shin chunks dry with paper towel. Season generously with 1 tsp salt and 0.5 tsp black pepper. Peel 400g pearl onions. Peel 3 garlic cloves. Crush 400g canned tomatoes by hand. Separate 150g cos lettuce leaves. Have 1 cinnamon stick, 3 cloves, 1.5 bay leaves, and 4 allspice berries ready.
Sear
Heat 2 tbsp olive oil in a large heavy pot over high heat until shimmering. Sear beef 3–4 minutes per side until deeply browned all over. Remove and set aside. Internal temperature target: surface crust develops.
Saute
Reduce heat to medium. Add pearl onions to the pot, brown 5–6 minutes turning occasionally until golden. Add 3 garlic cloves, cook 1 minute until fragrant. Stir in 1.5 tbsp tomato paste, cook 1 minute until darkened.
Build
Pour in 175ml red wine and 1.5 tbsp red wine vinegar, scraping up browned bits. Simmer 2–3 minutes until slightly reduced. Add crushed tomatoes, 1 cinnamon stick, 3 cloves, 1.5 bay leaves, and 4 allspice berries. Return beef to pot.
Braise
Bring to a low simmer over medium-low heat. Cover and braise 100–110 minutes until beef is very tender and sauce is thick and deeply coloured. Stir occasionally. Discard whole spices before serving.
Finish
While beef braises, cook 200g egg noodles according to package directions. Drain and set aside. Toss 150g cos lettuce leaves with 1 tbsp olive oil and 1.5 tsp red wine vinegar. Season with salt and pepper to taste.
Plate
Divide cooked noodles between two bowls. Ladle beef stifado and sauce over noodles. Serve side salad alongside. Accompany with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.