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.
Ingredients
Units
Scale
- 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
Instructions
- Prepare the Onions: Blanch the pearl onions in boiling water for 1 minute, then transfer to cold water. Peel and set aside.
- 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.
- 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.
- 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.
- 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.
- Final Adjustments: Remove the cinnamon stick, cloves, bay leaves, and orange zest. Adjust seasoning as needed.
- Serve: Garnish with fresh herbs if desired. Serve hot alongside crusty bread, mashed potatoes, or orzo.
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.
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