Eosinophilic Esophagitis Friendly Greek Beef Stifado
Total time3 hr
Prep time25 min
Cook time2 hr 35 min
4.5(8)
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Learn more →Ingredients
4 servings
For the stew
- 2 lb beef chuck, cut into 2-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 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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