Greek Beef Stew with Pappardelle Noodles

Steps

1. 1
   Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, searing all sides until golden, then set aside.
2. 2
   In the same pot, add the chopped onion and cook over medium-low heat for 5–6 minutes until softened. Stir in grated garlic and cook until fragrant.
3. 3
   Deglaze the pot with balsamic vinegar, scraping up all browned bits from the bottom. Add a splash of beef broth if needed to loosen the fond.
4. 4
   Return the beef to the pot and add cinnamon, cloves, allspice, bay leaves, crushed tomatoes, rosemary, salt, and pepper. Stir well and bring to a gentle boil.
5. 5
   Reduce heat to low, cover the pot, and simmer for 1½ to 2 hours until the beef is very tender and the sauce has thickened. Stir occasionally and add more liquid if needed to prevent sticking.
6. 6
   After about 1½ hours, remove the rosemary sprig, bay leaves, and cinnamon stick. Taste and adjust seasoning with salt and pepper as needed.
7. 7
   Add the pappardelle noodles to the stew along with a pinch of salt and 3 cups of warm beef broth or water. Bring to a boil.
8. 8
   Reduce heat to low, cover loosely, and cook for 12–15 minutes until the noodles are al dente. Do not overcook.
9. 9
   Transfer to serving bowls and garnish with fresh chopped parsley and grated cheese. Top with crumbled feta if desired and serve hot.