Title Value
Boneless beef chuck roast, cut into 2-inch cubes
3 pounds
Freshly ground black pepper
2 teaspoons
Kosher salt
1 tablespoon
Olive oil, divided
4 tablespoons
Small shallots
1 pound
Diced onion
½ cup
Garlic, minced
4 cloves
Kosher salt
1 pinch
9. Tomato paste 3 tablespoons
Red wine vinegar
¼ cup
11. White wine 1 cup
White sugar
2 teaspoons
13. Ground cinnamon ¼ teaspoon
Ground allspice
⅛ teaspoon
Ground cloves
1 pinch
Dried oregano
1 teaspoon
Bay leaves
2 large
Fresh rosemary
2 sprigs
Beef broth, or more as needed
2 cups


1 . Stage

Gather all ingredients.

2 . Stage

Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.

3 . Stage

Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.

4 . Stage

Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.

5 . Stage

Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.

6 . Stage

Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.

7 . Stage

Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.

8 . Stage

Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.

9 . Stage

Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.

10 . Stage

The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.

11 . Stage

Taste and adjust seasonings before serving. Greek-Style Beef Stew. Chef John