Preheat your oven to 160°C (320°F). In a large bowl, add the beef cubes, season generously with salt and black pepper, and toss to coat evenly. This initial seasoning enhances the beef’s flavour as it browns.

In a heavy bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, browning each side for 3-4 minutes. Remove browned beef and set aside. Browning in batches prevents overcrowding and ensures even caramelization.

Reduce heat to medium and add the remaining tablespoon of olive oil. Add the finely chopped onion and minced garlic, sautéing for 5 minutes until soft and fragrant. Stir frequently to avoid burning the garlic.

Add the red wine vinegar, deglazing the pot by scraping up any browned bits from the bottom. This step adds depth and acidity to the stew. Let the vinegar simmer until slightly reduced, about 2 minutes.

Return the browned beef to the pot. Add the red wine, beef broth, and tomato paste. Stir well to combine and bring the mixture to a gentle simmer. Allow the wine to cook off slightly, enhancing the stew's richness.

Add the cinnamon stick, cloves, bay leaves, and oregano. Stir to distribute the spices evenly, infusing the stew with authentic Greek flavours. Cover the pot with a lid and transfer it to the preheated oven.

While the stew cooks, bring a small pot of water to a boil. Blanch the pearl onions for 1-2 minutes, then drain and add them to the stew. This blanching keeps the onions firm while they absorb the stew’s flavours. Allow the stew to cook for 2 to 2.5 hours, until the meat is tender.

Remove the pot from the oven and discard the cinnamon stick, cloves, and bay leaves. Taste and adjust seasoning as needed. Serve the Stifado in bowls, garnished with fresh parsley. Accompany with crusty bread or a side of rice to soak up the rich, flavourful sauce.