Low Sodium Greek Beef Stifado

Total time3 hr

Prep time25 min

Cook time2 hr 35 min

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Ingredients

4 servings

For the stew

2 lb beef chuck, cut into 2-inch cubes
1 tsp fine sea salt, plus more to taste
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil, divided
1 lb pearl onions, peeled (fresh or frozen)
4 cloves garlic, thinly sliced
2 tbsp tomato-free paste (pumpkin purée)
1 tbsp apple cider vinegar
½ cup pomegranate juice
2 cups bone broth (homemade or additive-free)
1 stick ceylon cinnamon
¼ tsp ground ginger
¼ tsp ground turmeric
2 dried bay leaves
1 sprig fresh rosemary

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the beef cubes thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
2
Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two faces. Transfer the seared beef to a plate and repeat with the second batch.

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