Step 1

Brown the beef in batches. Pat the meat dry, spread it on a tray, and season it well with salt and pepper. In a Dutch oven or heavy-bottom non-reactive pot, heat the olive oil over high heat. When the oil begins to shimmer, add the meat in a single layer and sauté, turning until lightly browned on all sides, about 1 to 2 minutes per side. You will need to do this in batches so as not to overcrowd the pot (which would prevent it from getting a nice sear and seal in the juices). Use a slotted spoon to transfer the browned pieces to a large mixing bowl. Cover and set aside.

Step 2

Sauté the pearl onions. Turn the heat to medium and add the peeled pearl onions (if you are using frozen, you do not need to defrost them first). Stir to coat with the oil, adding a dash more oil if needed. Cook until they are softened but not caramelized, about 10 minutes. Add the chopped garlic, stir, and cook for another minute.

Step 3

Season the onions and garlic. With a wooden spoon, stir in the tomato paste, bay leaves, cinnamon, ground clove, and allspice berries. Allow this mixture to caramelize for one minute, then return the meat and its accumulated juices to the pot and stir to coat with the spices.

Step 4

Deglaze the pan. Pour the red wine and cognac, into the pot scraping the bottom with a wooden spoon to release any fond (browned bits). Let it simmer for 5 minutes to allow some of the alcohol to evaporate and to deglaze the pan.

Step 5

Simmer. Add the canned tomatoes and enough warm water to cover the meat. Reduce the heat to a medium or medium-low — you just want a slow simmer —and cover the pot. Cook until the meat is tender and the sauce is slightly thickened. This takes about 1 hour 40 minutes to 2 hours, depending on the size of the meat pieces. Halfway through cooking, open the lid, give it a stir, and check to make sure there is still enough water. If you need to add a little more hot water.

Step 6

Finish and serve. When the meat is nice and tender, taste it and adjust the seasoning. Remove the bay leaves, cinnamon stick, and allspice berries. Allow the dish to sit, uncovered, for 15 minutes. Serve the stifado warm, over orzo pasta, rice, mashed potatoes, or, Greek French fries.