Greek Stew

This stew takes its cues from Greek stifado, where beef braises slowly in a tomato and vinegar sauce with a generous pile of whole small onions. The red wine vinegar is the key. It cuts through the richness of the butter-browned meat and adds a tangy backbone that keeps the stew from tasting heavy.

Two hours of gentle simmering does the work. The first hour breaks down the beef and lets the tomato paste, garlic, and vinegar meld into a concentrated sauce. The second hour, after the whole white onions and mushrooms go in, turns those onions silky and sweet.

The finishing move? Three quarters of a pound of grated Monterey Jack stirred in at the end, melting into the hot stew and turning the sauce thick, glossy, and impossibly rich.

Chef Tips

• Brown the beef in batches. Crowding the kettle steams the meat instead of searing it, and you lose all that caramelized flavor.
• Use small whole white onions, not chopped. They hold their shape during the long braise and become soft, sweet orbs in the finished stew.
• Add water as needed during the first hour. The stew should stay saucy, not dry out.
• Stir gently after adding the cheese. You want it melted and incorporated, not stretched into stringy clumps.

Variations

• Use feta instead of Monterey Jack for a more authentically Greek finish that adds sharp, salty tang.
• Add a cinnamon stick during the braise for a warmer, more traditional stifado flavor.
• Serve over orzo or egg noodles to catch every drop of the cheesy sauce.