This Greek Red Wine Beef Stew has tender beef, fresh herbs, and delicate pearl onions in a fragrant broth.
Course Main Course
Prep Time 30minutes
Cook Time 1hour30minutes
Author by Jenny Skrapaliori Graves
5 qt Dutch oven or ovenproof pot
2lbsbeef chuck cut in pieces for stew
4tbspolive oilextra virgin
1cupbrothcan be vegetable, beef or chicken.
2 cinnamon sticks
1tbsp chili pepper flakes
freshly ground pepper
for the bouquet garni
Preheat oven to 350 F.Gather all the fresh herbs and tie them together using some cooking twine to create your bouquet garni.
Arrange the beef stew pieces on a platter lined with paper towels. Pat dry all the pieces to tremove the extra moisture. Sprinkle some flour all over beef pieces.
Add the olive oil to the pot. Turn heat to medium-high. Add the beef, 4-5 pieces at a time. Brown them all over for 1 min, them remove, place in a clean plate and, set aside for later. Repeat the process until all pieces are nicely brown all over.
Add the diced onions to the pot. Season with a pinch of salt. Add the garlic.Saute for 1-2 minutes. Season with freshly ground pepper, ground nutmeg, a pinch of chili pepper flakes, a tablespoon of oregano. Add the bay leaves, cloves, and cinnamon sticks.
Add the tomato paste. Stir and sauté in medium heat for 2-3 min to let flavors develop.
Add the diced carrots and beef pieces and mix gently. Turn the heat to high and add the wine. Simmer in high heat for 2-3 min to let the alcohol evaporate. Lower heat to medium. Add the pearl onions and the broth. Add the bouquet garni. Stir gently and simmer for 5 minutes.
Cover and place pot in the oven. Cook for 1 hour and 30 min. Remove from oven, remove lid and let it sit for 10 min before serving.Serve with crispy french fries on the side to dip in the sauce. Enjoy!
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.