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Beef and Onion Stew (Stifado)

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  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 (2 pound) boneless beef chuck, tip or round, cut into 1-inch cubes
  • 1/2 cup dry red wine
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely-ground pepper
  • 1 bay leaf
  • 1 stick cinnamon
  • 1 (8 ounce) can tomato sauce
  • 1 1/2 pounds pearl onions, peeled
  • Crumbled feta cheese


  1. Cook and stir chopped onion and garlic in oil in Dutch oven over medium heat until onion is tender; remove with slotted spoon.
  2. Cook beef in remaining oil, stirring frequently, until all liquid is evaporated and beef is brown on all sides, about 25 minutes; drain fat.
  3. Return onion and garlic to Dutch oven. Stir in remaining ingredients except onions and cheese. Heat to boiling; reduce heat. Cover and simmer for 1 hour and 15 minutes.
  4. Add white onions. Cover and simmer until beef and white onions are tender, about 30 minutes.
  5. Remove bay leaf and cinnamon. Garnish with cheese.