Entree: Cyprus – Στιφάδο ➤ Stifádo (Cypriot beef stew braised with pearl onions, red wine, tomatoes, and warm spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 50 min

Total 2 hrs 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck, cut into 1½-inch (3 cm) cubes
- 1 lb (450 g) pearl onions, peeled (about 24–30 small onions)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, sliced, about 6 oz (170 g)
- 4 cloves garlic, minced, about 0.42 oz (12 g)
- 1 cup (240 ml) dry red wine
- 1/4 cup (60 ml) red wine vinegar
- 1 cup (240 ml) crushed tomatoes or passata
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef stock
- 1 cinnamon stick, about 2 in (5 cm)
- 4 whole cloves
- 2 bay leaves
- 1 tsp (4 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1½-inch (3 cm) cubes
- 1 lb (450 g) pearl onions, peeled (about 24–30 small onions)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 large onion, sliced, about 6 oz (170 g)
- 4 cloves garlic, minced, about 12 g
- 1 cup (240 ml) dry red wine
- 1/4 cup (60 ml) red wine vinegar
- 1 cup (240 ml) crushed tomatoes or passata
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef stock
- 1 cinnamon stick, about 2 in (5 cm)
- 4 whole cloves
- 2 bay leaves
- 1 tsp (4 g) sugar
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the beef dry and season with salt and pepper. In a heavy pot or Dutch oven, heat 2 tablespoons (30 ml) of olive oil over medium-high heat and brown the beef in batches until well-seared on all sides. Transfer seared beef to a plate.
2. Add the remaining tablespoon of olive oil to the pot. Add the peeled pearl onions and cook, stirring, until lightly browned on the edges, about 5–7 minutes. Remove and set aside with the beef.
3. Add the sliced onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.
4. Stir in the tomato paste and cook 1 minute, then deglaze with the red wine, scraping up browned bits. Bring to a simmer and reduce by about one-third, 3–4 minutes.
5. Return the beef and pearl onions to the pot. Add the crushed tomatoes, red wine vinegar, beef stock, cinnamon stick, cloves, bay leaves, and sugar. Stir to combine.
6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours until beef is very tender. Alternatively, transfer to a 325°F (160°C) oven and braise covered for 1½ to 2 hours.
7. Taste and adjust seasoning with additional salt and pepper. Remove the cinnamon stick, cloves, and bay leaves before serving.
8. Garnish with chopped parsley and serve with boiled potatoes, crusty bread, or rice.

1. Pat the beef dry and season with salt and pepper. In a heavy pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat and brown the beef in batches until well-seared on all sides. Transfer seared beef to a plate.
2. Add the remaining tablespoon of olive oil to the pot. Add the peeled pearl onions and cook, stirring, until lightly browned on the edges, about 5–7 minutes. Remove and set aside with the beef.
3. Add the sliced onion to the pot and cook until softened, about 5 minutes. Stir in the garlic and cook 1 minute more.
4. Stir in the tomato paste and cook 1 minute, then deglaze with the red wine, scraping up browned bits. Bring to a simmer and reduce by about one-third, 3–4 minutes.
5. Return the beef and pearl onions to the pot. Add the crushed tomatoes, red wine vinegar, beef stock, cinnamon stick, cloves, bay leaves, and sugar. Stir to combine.
6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours until beef is very tender. Alternatively, transfer to a 325°F (160°C) oven and braise covered for 1½ to 2 hours.
7. Taste and adjust seasoning with additional salt and pepper. Remove the cinnamon stick, cloves, and bay leaves before serving.
8. Garnish with chopped parsley and serve with boiled potatoes, crusty bread, or rice.