Beef Stifado (Greek Beef Stew)

A Hearty and Flavorful Greek Classic

Beef Stifado is a rich, slow-cooked Greek stew that’s bursting with deep flavors from aromatic spices, tender beef, and sweet pearl onions. This dish is perfect for cozy family dinners and special gatherings. With a little patience, you’ll have a mouthwatering meal that tastes even better the next day. In just about two hours, you can bring the warmth of Greek cuisine straight to your table!

A Dish with History and Heart

Stifado has always been a staple in my family’s kitchen, especially during the colder months. I remember my grandmother making it on Sundays, filling the house with the fragrant aroma of cinnamon, cloves, and slow-simmered tomatoes. This version stays true to tradition while adding a few personal touches for extra depth of flavor.

While many variations exist—some use rabbit, others lamb—this beef version is a popular choice for its hearty and comforting appeal. The key to a great Stifado lies in the balance of sweet and savory flavors, achieved through a combination of wine, vinegar, and warm spices.

Ingredient Notes

What You’ll Need

• Beef chuck or stewing beef: Cut into bite-sized pieces for tender, juicy results.
• Pearl onions: Essential for their sweetness and texture.
• Garlic: Adds depth and richness.
• Red wine: Enhances the complexity of the sauce.
• Red wine vinegar: Balances the sweetness and tenderizes the beef.
• Tomato paste & crushed tomatoes: Provide the rich base of the stew.
• Olive oil: For browning the meat and sautéing the aromatics.
• Cinnamon stick, cloves, bay leaves: The signature spices that make Stifado unique.
• Sugar: Just a touch to balance the acidity.
• Salt & black pepper: For seasoning.

Substitutions & Alternatives

• Swap beef for rabbit or lamb for a more traditional take.
• Use shallots instead of pearl onions if needed.
• Try balsamic vinegar instead of red wine vinegar for a slightly richer taste.

Step-by-Step Instructions

1. Prepare the Ingredients

Peel the pearl onions by blanching them in boiling water for a minute, then rinsing in cold water—this makes peeling easier.

2. Brown the Beef

Heat olive oil in a large pot over medium-high heat. Brown the beef in batches, ensuring a nice sear on all sides. Remove and set aside.

3. Sauté the Aromatics

In the same pot, sauté the pearl onions and garlic until fragrant. Add the tomato paste and cook for another minute to deepen the flavors.

4. Simmer the Stew

Return the beef to the pot and add the crushed tomatoes, red wine, vinegar, cinnamon stick, cloves, bay leaves, sugar, salt, and pepper. Stir well, cover, and let it simmer on low heat for about 1.5 to 2 hours until the beef is tender and the sauce is rich.

5. Serve & Enjoy

Remove the cinnamon stick and bay leaves. Serve hot with crusty bread, mashed potatoes, or orzo for a complete meal.

Expert Tips for the Best Beef Stifado

1. Slow Cooking is Key – Letting the stew simmer for at least 1.5 hours ensures melt-in-your-mouth beef and fully developed flavors.
2. Don’t Rush the Browning Process – A good sear on the beef adds an incredible depth of flavor to the dish.
3. Use the Right Wine – A dry red wine like Merlot or Cabernet Sauvignon complements the richness of the stew.

Serving Suggestions

• Serve with crusty bread or mashed potatoes to soak up the delicious sauce.
• A side of Greek salad balances the heartiness of the dish.
• Pair with a glass of dry red wine for the ultimate experience.

Storage and Reheating Tips

Refrigerating & Freezing

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze for up to 3 months in a sealed container.

Reheating

• Reheat gently on the stove over low heat, adding a splash of water or broth if needed.
• Avoid microwaving for best texture.

Frequently Asked Questions

Can I make Beef Stifado ahead of time?

Yes! Stifado tastes even better the next day as the flavors meld.

Can I cook this in a slow cooker?

Absolutely! Brown the beef first, then add everything to the slow cooker and cook on low for 6-8 hours.

What can I use instead of pearl onions?

Shallots or small white onions work well as substitutes.

Final Thoughts

Beef Stifado is a dish that brings comfort and warmth, perfect for family meals or dinner with friends. Its deep, rich flavors make it a favorite in Greek households, and now you can bring a taste of Greece to your own kitchen. Try it out and let me know how you like it—share your own twists in the comments!

Beef Stifado (Greek Beef Stew)

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• Author: Lily Carter
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 5 to 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Greek
• Diet: Gluten Free

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Description

Beef Stifado is a traditional Greek stew featuring tender beef slow-cooked with sweet pearl onions and aromatic spices in a rich tomato and red wine sauce. This hearty dish is perfect for cozy family dinners and gatherings, offering deep, comforting flavors that are even better the next day.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 2 pounds (900g) beef stew meat, cut into bite-sized pieces
• 1 pound (450g) pearl onions, peeled
• 3 cloves garlic, minced
• 1 cinnamon stick
• 3 whole cloves
• 2 bay leaves
• 1 strip of orange zest (optional)
• 1 teaspoon dried oregano
• 1/4 teaspoon ground nutmeg
• 1/2 cup (120ml) red wine
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 1 can (14.5 ounces/410g) diced tomatoes
• 1 teaspoon sugar
• 1 cup (240ml) beef stock
• Salt and freshly ground black pepper, to taste

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Instructions

1. Prepare the Onions: Blanch the pearl onions in boiling water for 1 minute, then transfer to cold water. Peel and set aside.
2. Brown the Beef: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Brown the beef in batches, ensuring all sides are seared. Remove and set aside.
3. Sauté Aromatics: In the same pot, add the remaining olive oil. Sauté the pearl onions until golden, then add minced garlic and cook until fragrant.
4. Deglaze and Season: Stir in tomato paste and cook for 1 minute. Pour in red wine, scraping the bottom of the pot to deglaze. Add red wine vinegar, diced tomatoes, beef stock, sugar, cinnamon stick, cloves, bay leaves, orange zest (if using), oregano, nutmeg, salt, and pepper.
5. Combine and Simmer: Return the browned beef to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened.
6. Final Adjustments: Remove the cinnamon stick, cloves, bay leaves, and orange zest. Adjust seasoning as needed.
7. Serve: Garnish with fresh herbs if desired. Serve hot alongside crusty bread, mashed potatoes, or orzo.

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Notes

• For a traditional twist, substitute beef with rabbit or lamb.
• If pearl onions are unavailable, use shallots or small white onions.
• Balsamic vinegar can replace red wine vinegar for a richer flavor.
• This stew develops deeper flavors when made a day in advance.

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Nutrition

• Serving Size: Approximately 1.5 cups
• Calories: 544
• Sugar: 7g
• Sodium: 715mg
• Fat: 35g
• Saturated Fat: 13g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 2g
• Protein: 32g
• Cholesterol: 112mg