Greek-Style Stifado Stew (Slow Cooked) Recipe (with Video)

Preparation of chuck roast
1. Heat up the olive oil in a large dutch oven over medium high heat.
2. Season the cut chuck roast with the salt and black pepper.
3. Add in a single layer to the hot skillet to sear 3-4 minutes untouched on each side, until browned along the edges.
4. Remove the seared chuck roast.
Preparation of vegetables
1. Add the chopped yellow onion, garlic, carrots, and shallots.
2. Sauce for 4-5 minutes, until onions are tender and slightly caramelized.
3. Stir in the tomato paste.
Adding liquids and spices
1. Stir in the red wine, apple cider vinegar, broth, nutmeg, and red pepper flakes.
2. Add the seared chuck roast back into the dutch oven, and stir until all ingredients are well combined.
3. Make sure the chuck roast pieces are underneath the liquids.
4. Add the cinnamon sticks, bay leaves, and fresh parsley.
5. Stir just to combine.
Simmering and serving
1. Bring the mixture to a boil, then simmer on LOW for 3-4 hours, until beef is very tender and liquid has reduced.
2. Enjoy!