Stifado — Beef and Pearl Onion Stew with Vinegar

Cut the beef into 3-4 cm cubes. Pat them dry with paper towels.

Heat 2 tablespoons of Greek EVOO in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches until well-sealed on all sides. Remove the beef and set aside.

Add the remaining 2 tablespoons of Greek EVOO to the pot. Add the peeled pearl onions and cook, stirring occasionally, until lightly golden, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the red wine vinegar, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until slightly reduced.

Return the browned beef to the pot. Add the crushed tomatoes, bay leaves, cinnamon stick, salt, and black pepper. Stir to combine.

Bring the stew to a gentle simmer. Reduce the heat to low, cover the pot, and cook for at least 2.5 to 3 hours, or until the beef is very tender and easily pulls apart with a fork. Stir occasionally to prevent sticking.

Remove the bay leaves and cinnamon stick before serving. Taste and adjust seasoning if necessary.

Serve hot with crusty bread or rice.