Why You’ll Love This Recipe
It’s slow-cooked for incredibly tender beef.
The warm spices create a rich, complex flavor.
It’s perfect for make-ahead meals.
It tastes even better the next day.
It pairs well with a variety of sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 pounds beef chuck, cut into large cubes
2 tablespoons olive oil
1 pound pearl onions, peeled
3 cloves garlic, minced
1 cup crushed tomatoes
2 tablespoons tomato paste
1/2 cup dry red wine
1 cup beef broth
2 tablespoons red wine vinegar
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and black pepper to taste
2 tablespoons chopped fresh parsley
Directions
- Heat olive oil in a large heavy pot over medium-high heat.
- Season the beef cubes with salt and black pepper, then brown them in batches until nicely seared on all sides. Remove and set aside.
- In the same pot, add the pearl onions and cook until lightly golden.
- Stir in the minced garlic and cook for about 1 minute.
- Add the tomato paste and cook briefly to deepen the flavor.
- Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Stir in the crushed tomatoes, beef broth, red wine vinegar, bay leaves, oregano, cinnamon, and cloves.
- Return the browned beef to the pot and bring the mixture to a gentle simmer.
- Cover and cook on low heat for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Remove bay leaves before serving and garnish with fresh parsley.
Servings and timing
Servings: 4 to 6 servings
Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Total time: Approximately 2 hours 5 minutes
Variations
Add a cinnamon stick instead of ground cinnamon for a more subtle flavor.
Include a few whole allspice berries for additional warmth.
Use lamb instead of beef for a different traditional twist.
Cook in a slow cooker on low for 7 to 8 hours.
Add a small pinch of sugar if the tomatoes are too acidic.
Serve over orzo instead of rice for a classic pairing.
Storage/Reheating
Store leftover Beef Stifado in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat until warmed through.
You can also microwave in short intervals, stirring occasionally.
This stew freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
What cut of beef is best for Stifado?
Beef chuck is ideal because it becomes tender and flavorful when slow-cooked.
What makes Stifado different from other stews?
The use of pearl onions, red wine vinegar, and warm spices like cinnamon and cloves gives it a distinctive flavor.
Can I make this dish ahead of time?
Yes, the flavors deepen overnight, making it perfect for preparing in advance.
Do I have to use wine?
Wine adds depth, but you can substitute additional broth if preferred.
Why are pearl onions important?
They provide sweetness and are a traditional element of the dish.
Can I cook it in the oven?
Yes, simmer covered in a 325°F oven for about 2 hours.
How thick should the sauce be?
The sauce should be rich and slightly thick, coating the beef without being watery.
Can I add vegetables?
Traditionally it focuses on beef and onions, but carrots can be added if desired.
What should I serve with Beef Stifado?
It pairs well with rice, mashed potatoes, or crusty bread.
Can I double the recipe?
Yes, simply use a larger pot and adjust cooking time slightly if needed.
Conclusion
Beef Stifado is a rich and aromatic Greek stew that combines tender beef, sweet pearl onions, and warming spices in a deeply flavorful sauce. Slow-cooked to perfection, it’s a comforting dish that’s ideal for family meals or special occasions. With its bold yet balanced flavors, this traditional recipe is sure to become a cherished favorite.
PrintBeef Stifado
Beef Stifado is a traditional Greek stew featuring tender chunks of beef simmered in a rich tomato and red wine sauce with sweet pearl onions and warm spices. Slow-cooked until melt-in-your-mouth tender, this aromatic dish is perfect for cozy dinners and special gatherings.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Halal
Ingredients
- 2 pounds beef chuck, cut into large cubes
- 2 tablespoons olive oil
- 1 pound pearl onions, peeled
- 3 cloves garlic, minced
- 1 cup crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup dry red wine
- 1 cup beef broth
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large heavy pot over medium-high heat.
- Season beef cubes with salt and black pepper. Brown in batches until seared on all sides. Remove and set aside.
- In the same pot, add pearl onions and cook until lightly golden.
- Stir in minced garlic and cook for about 1 minute.
- Add tomato paste and cook briefly to deepen the flavor.
- Pour in red wine to deglaze the pot, scraping up browned bits.
- Stir in crushed tomatoes, beef broth, red wine vinegar, bay leaves, oregano, cinnamon, and cloves.
- Return beef to the pot and bring to a gentle simmer.
- Cover and cook on low for 1 1/2 to 2 hours, stirring occasionally, until beef is tender and sauce thickens.
- Remove bay leaves and garnish with fresh parsley before serving.
Notes
- Cooking low and slow ensures tender beef.
- Flavors deepen when made a day ahead.
- Use a cinnamon stick for a milder spice note.
- Simmer uncovered at the end if sauce needs further thickening.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 115 mg
