Pastitsada with Beef

Step 1

Set the oven to 325°F and wait for the indicator light or beep to show it has finished heating, about 10 minutes.

Step 2

Pat the beef cubes dry with paper towels by pressing them gently so they brown better when seared.

Step 3

Sprinkle salt and pepper evenly over all sides of the beef cubes.

Step 4

Pour 3 tablespoons of olive oil into a large Dutch oven and set it over medium-high heat until it shimmers and moves quickly when you tilt the pan, about 2 minutes.

Step 5

Working in two batches, add half the beef cubes to the hot oil without crowding the pan and leave them undisturbed for 3 minutes until the bottoms turn dark golden brown.

Step 6

Stir the seared beef and cook for 2 more minutes until all exposed sides are browned, then transfer to a clean plate.

Step 7

Repeat steps 5 and 6 with the remaining beef cubes, then remove them to the same plate.

Step 8

Add the diced red onion to the same pot and stir once every 20 seconds for 4 minutes until the pieces soften and turn translucent.

Step 9

Add the minced garlic and stir for 30 seconds until the smell becomes strong and fragrant.

Step 10

Stir the 3 tablespoons of tomato paste into the onions and garlic for 1 minute until it darkens slightly and coats everything, to deepen the sauce flavor.

Step 11

Pour in 1.5 cups of red wine and use a wooden spoon to scrape up the stuck-on brown bits from the bottom of the pot for 30 seconds.

Step 12

Pour in 1.5 cups of beef broth, then add both bay leaves, 0.5 teaspoon of ground cinnamon, and 1 teaspoon of oregano, stirring until evenly combined.

Step 13

Return the seared beef and any juices from the plate to the pot and stir until the meat is covered by liquid.

Step 14

Bring the pot to a boil over medium-high heat—you will see large bubbles breaking the surface continuously—then cover with a lid.

Step 15

Move the covered pot to the preheated oven and cook for 1 hour 30 minutes until the beef is fork-tender and breaks apart easily when poked.

Step 16

Remove the pot from the oven and stir in the 1 cup of peeled pearl onions, distributing them evenly throughout the sauce.

Step 17

Return the covered pot to the oven for 20 more minutes until the pearl onions are soft enough to cut easily with a fork.

Step 18

Remove the pot from the oven and lift out and discard both bay leaves.

Step 19

Taste a spoonful of the sauce, then add more salt and pepper if needed until the flavors taste rich and balanced.