Stifado (Greek Beef Stew)
This rich Greek beef stifado features tender beef braised in a savory tomato and red wine sauce, infused with aromatic spices like cinnamon and cloves. Pearl onions add a touch of sweetness, creating a deeply flavorful and comforting stew. Ideal for a hearty dinner, it pairs wonderfully with crusty bread or rice.
An original recipe by Forkin
- Total time
- 3 hr 25 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 552 kcal
Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 1,000 gboneless beef chuck, cut into 5cm cubes
- 3 tbspolive oil
- 1 pcsyellow onion, finely chopped
- 4 clovegarlic, minced
- 0.5 cupred wine
- 400 gcanned crushed tomato
- 2 cupbeef broth
- 250 gpearl onion, peeled
- 1 pcscinnamon stick
- 2 pcsbay leaf
- 4 pcswhole clove
- 1 tspdried oregano
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
dutch oven · wooden spoon · cutting board · knife
The method
Step by step
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
About 5 min
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 1 min
- 3
Sear the beef in batches until browned on all sides, about 3-4 minutes per batch, then remove the beef and set aside.
About 12 min
Cook’s note: Do not overcrowd the pot; browning in batches ensures a good sear and prevents steaming.
- 4
Add the chopped yellow onion to the pot and sauté until softened, about 5 minutes.
About 5 min
- 5
Stir in the minced garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter.
- 6
Pour in the red wine and scrape up any browned bits from the bottom of the pot, letting it simmer for 2-3 minutes to reduce slightly.
About 3 min
- 7
Return the seared beef to the pot, then add the crushed tomatoes, beef broth, pearl onions, cinnamon stick, bay leaves, whole cloves, and dried oregano.
About 2 min
- 8
Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 2.5 to 3 hours, or until the beef is fork-tender.
About 2 hr 30 min
Cook’s note: Stir occasionally to prevent sticking and ensure even cooking.
- 9
Remove the cinnamon stick, bay leaves, and whole cloves before serving.
About 1 min
- 10
Taste and adjust seasoning with salt and pepper as needed.
About 1 min
Per serving
Nutrition
- Calories
- 552.2kcal
- Protein
- 39.3g
- Carbs
- 12.3g
- Fat
- 37.2g
- Fibre
- 2.6g
- Sugar
- 5.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover stifado in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, or in the microwave, until warmed through.
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