Greek-Style Stifado Stew

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. Add in a single layer to the hot skillet to sear 3-4 minutes untouched on each side, until browned along the edges.

3 - Remove the seared chuck roast.

4 - Add the chopped yellow onion, garlic, carrots, and shallots. Sauce for 4-5 minutes, until onions are tender and slightly caramelized.

5 - Stir in the tomato paste.

6 - Stir in the red wine, apple cider vinegar, broth, nutmeg, and red pepper flakes.

7 - Add the seared chuck roast back into the dutch oven, and stir until all ingredients are well combined. Make sure the chuck roast pieces are underneath the liquids.

8 - Add the cinnamon sticks, bay leaves, and fresh parsley. Stir just to combine.

9 - Bring the mixture to a boil, then simmer for on LOW for 3-4 hours, until beef is very tender and liquid has reduced. Enjoy!