Heat a generous splash of olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, add the chunks of beef in batches, ensuring they have enough space for even browning. Sear the beef until golden brown on all sides, about 5–7 minutes. Remove the browned beef from the pot and set aside to keep warm.

In the same pot, add a little more olive oil if needed, and toss in the small onions and minced garlic. Sauté for about 5 minutes until the onions soften and turn translucent, filling your kitchen with delightful aromas.

Pour in 1 cup of red wine, scraping the bottom of the pot to lift any browned bits that have stuck during cooking. Allow the wine to simmer for about 3–5 minutes, letting it reduce slightly while the liquid thickens and the flavors deepen.

Incorporate the can of crushed tomatoes, the cinnamon stick, bay leaves, and dried oregano into the pot. Stir to combine all ingredients well and let the mixture come to a gentle simmer for about 2 minutes.

Return the browned beef along with any accumulated juices back to the pot. Add the red wine vinegar and honey, stirring gently to mix everything together. Cover the pot and reduce the heat to low, allowing it to simmer for 1.5 to 2 hours.

Once cooked, taste the Beef Stifado to adjust seasoning as needed. If the flavors seem a bit flat, add more salt or a touch of pepper. Remember to carefully remove the bay leaves and cinnamon stick before serving.

Serve your Beef Stifado hot, accompanied by fluffy rice, creamy mashed potatoes, or crusty bread. Garnish with fresh parsley for a pop of color.