Description
Rich, hearty, and deeply spiced, this authentic Greek stifado is a comforting beef stew slow-simmered with sweet shallots, red wine, tomatoes, and warm Mediterranean spices. It’s a beloved dish perfect for cold evenings or Sunday dinners with crusty bread or fluffy orzo on the side.
Ingredients
1.5 kg (3.3 lbs) beef stew meat (chuck roast, brisket, or shin), cut into 2-inch cubes
1 kg (2.2 lbs) shallots, peeled (leave small ones whole, halve or quarter larger ones)
1½ cups dry red wine (360 ml)
800 g (28 oz) canned crushed tomatoes
2 tablespoons tomato paste
½ cup extra virgin olive oil (120 ml)
2 tablespoons red wine vinegar
2 to 3 bay leaves
1 cinnamon stick (3–4 inches)
6 to 8 whole allspice berries
1 tablespoon dried oregano
Salt and freshly ground black pepper, to taste
½ teaspoon sugar (optional, to balance acidity)
Chopped fresh parsley, for garnish (optional)
Instructions
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Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
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Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef until browned on all sides. Transfer the browned beef to a plate and set aside.
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Add the remaining olive oil to the pot. Add the shallots and cook over medium heat for 15 to 20 minutes, stirring occasionally, until they become soft and golden.
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Stir in the tomato paste and cook for 1 to 2 minutes. Deglaze the pot with red wine vinegar, scraping up any browned bits from the bottom. Pour in the red wine and let it simmer for 5 minutes to reduce slightly.
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Return the seared beef to the pot along with the crushed tomatoes. Add bay leaves, cinnamon stick, allspice berries, dried oregano, salt, and pepper. Stir well to combine.
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Reduce the heat to low, cover the pot, and let the stew simmer for 3 to 4 hours, stirring occasionally, until the beef is tender and the flavors are well developed.
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Taste and adjust the seasoning. Add a pinch of sugar if the sauce tastes too acidic. Remove the bay leaves and cinnamon stick before serving.
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Serve hot, garnished with chopped fresh parsley if desired. Enjoy with rice, orzo, mashed potatoes, or rustic bread.
Notes
Stifado tastes even better the next day—store leftovers in the fridge for up to 3 days.
For a deeper flavor, marinate the beef in red wine and spices overnight before cooking.
You can also use pearl onions instead of shallots, though peeling them takes more time.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Greek