Traditional Greek Beef Stew with a Modern Twist

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef chunks with salt and pepper. Add the beef in batches, making sure not to overcrowd the pot, and brown on all sides. Set the browned beef aside.
2. Sauté the Aromatics:
In the same pot, add a little more olive oil if needed. Add the sliced onions and cook, stirring occasionally, for about 5-7 minutes until they soften and turn golden.
Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Add the Tomato Paste and Spices:
Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
Add the bay leaves, cinnamon stick, allspice berries, and dried oregano. Stir to combine, allowing the spices to release their aroma.
4. Simmer the Stew:
Return the browned beef to the pot and pour in enough water to cover the meat (about 4 cups).
Bring to a simmer, then reduce the heat to low and cover the pot. Let it cook gently for 2 to 2 ½ hours, or until the beef is tender and the flavors are well-developed.
5. Final Seasoning:
Taste the stew and adjust the seasoning with more salt and pepper as needed. If you prefer a thicker sauce, let the stew simmer uncovered for a bit longer.
6. Serve:
Serve the stew hot, garnished with fresh parsley or a squeeze of lemon juice, if desired. It’s perfect with crusty bread or over a bed of rice.
Serving and Storage Tips: