Dinner Party · Greek
Stifado
This beef stew is simmered slowly to pull out the aromatics of warm spices and the natural sweetness of the pearl onions.
Why This Works
The contrast between the savory beef and the sweet, melt-in-your-mouth pearl onions is classic Mediterranean comfort.
The Upgrade
Finish with a splash of high-quality red wine vinegar right before serving to brighten the heavy sauce.
Chef's Secret
Michelin TechniqueDon't rush the searing of the beef; the crust creates the base flavor profile for the entire stew.
Ingredients
Total time including resting: 45 min
Directions
Heat olive oil in a heavy-bottomed pot over high heat; sear beef until browned on all sides to develop deep Maillard flavors.
8 minRemove beef; add pearl onions to the pot and sauté over medium heat until lightly caramelized.
5 minAdd garlic and tomato paste; cook until the paste turns a dark brick red, enhancing sweetness.
2 minDeglaze with red wine, scraping up the browned bits (fond) from the bottom of the pot.
3 minReturn beef to pot; add stock, cinnamon, bay leaves, and oregano.
1 minSimmer gently over low heat with the lid on until the beef is fork-tender.
25 minRemove lid and reduce sauce until it coats the back of a spoon.
6 minWine Pairing
Xinomavro
Red Wine
The BottleThymiopoulos Naoussa Alta
This variety offers the structured tannins and complex aromatics needed to handle long-simmered beef and warm spices. Its tomato-like acidity creates a seamless bridge between the wine and the pearl onion sweetness.
Nutrition per Serving
550
calories
42g
protein
18g
carbs
32g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Orzo with Butter and Herbs
Tiny pasta shapes serve as the perfect vessel to soak up the aromatic tomato and spice sauce.
Ingredients
Directions
Bring a large pot of salted water to a rolling boil.
Cook orzo until al dente, approximately 8-9 minutes.
Drain the pasta, reserving 2 tablespoons of the starchy cooking water.
Return orzo to the pot over low heat.
Incorporate the butter, fresh herbs, salt, pepper, and reserved pasta water.
Toss vigorously until the pasta is coated in a glossy, aromatic emulsion and serve immediately.
Side Dish
Greek Salad
Crunchy cucumbers, olives, and feta provide a crisp, salty counterpoint to the slow-cooked beef.
Ingredients
Directions
Combine cucumber, tomatoes, red onion, and olives in a chilled wide bowl.
Drizzle uniformly with extra virgin olive oil and red wine vinegar.
Toss gently to coat, ensuring the vegetables retain their structure.
Place the block of feta directly atop the salad mixture.
Dust the cheese and salad generously with dried oregano.
Serve immediately at room temperature to preserve the crispness of the vegetables.
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