Description
A cozy, slow-cooked Greek stew with fork-tender beef, sweet shallots, and warm aromatic spices.
Ingredients
Scale
- 2 lbs Beef chuck (large chunks)
- 1 lb Shallots or pearl onions
- 1 can (14 oz) Crushed tomatoes
- 1 cup Red wine
- 2 tbsp Olive oil
- 4 cloves Garlic, minced
- 2 tbsp Tomato paste
- 2 tbsp Red wine vinegar
- 1 Cinnamon stick
- 4 Whole cloves
- 1 tsp Ground allspice
- 2 Bay leaves
- 1 tsp Dried oregano
- Salt & black pepper to taste
- Fresh parsley (for garnish)
Instructions
- Heat olive oil in a heavy pot and brown beef chunks on all sides; remove and set aside.
- In the same pot, sauté garlic briefly, then stir in tomato paste until deepened.
- Deglaze with red wine and red wine vinegar, scraping up browned bits.
- Add crushed tomatoes, spices, bay leaves, oregano, and return beef to the pot.
- Nestle shallots into the sauce, cover, and simmer gently for 2–2½ hours.
- Stir occasionally until beef is melt-in-your-mouth tender and sauce is thick and glossy.
- Finish with chopped parsley and adjust seasoning before serving.
Notes
- For best results, use a heavy pot or Dutch oven for even cooking.
- Allow the stew to rest for a few minutes before serving to enhance flavors.
- This dish pairs well with crusty bread or over rice.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg