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Stifado (Greek Beef Stew) Recipe

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3.9 from 84 reviews

Stifado is a traditional Greek beef stew renowned for its rich and aromatic flavors, slow-cooked to tender perfection. This hearty dish features tender chunks of stewing beef braised in red wine, tomatoes, and a blend of warm spices such as cinnamon and allspice, complemented by pearl onions and dried fruits like apricots and prunes for a subtle sweetness. Perfect for a comforting family meal, this stew offers a beautiful balance of savory and sweet notes, embodying the essence of Greek cuisine.

  • Total Time: 3 hours
  • Yield: 4 servings

Ingredients

Meat and Coating

  • 1 kg stewing beef/chuck steak (cut into 3cm chunks)
  • 2 Tbsp plain flour
  • Salt and black pepper, to season

Cooking Liquids and Sauce

  • 2 Tbsp olive oil
  • 500 ml red wine
  • 400 g can chopped tomatoes
  • 75 ml red wine vinegar
  • 1 Tbsp Worcester sauce
  • 1 Tbsp tomato paste/tomato purée

Vegetables and Aromatics

  • 12 pearl onions (baby onions or shallots, peeled)
  • 3 garlic cloves (chopped)

Herbs, Spices and Flavorings

  • 4 bay leaves
  • 2 tsp oregano
  • 1 cinnamon stick
  • 1 tsp allspice berries
  • 2 beef stock cubes

Dried Fruits (Optional)

  • 10 dried apricots
  • 10 prunes

Instructions

  1. Brown Beef: Preheat your oven to 180°C (350°F, Gas Mark 4). Place the flour in a bowl or ziplock bag and season it well with salt and black pepper. Toss the beef chunks in the seasoned flour to coat evenly. Heat olive oil over high heat in a flameproof casserole dish or wide Dutch oven. Brown the beef pieces in batches, ensuring they develop a rich crust all over. Remove the browned beef with a slotted spoon and set aside.
  2. Combine Ingredients: Using the same dish over medium heat, cook the pearl onions or shallots until golden and softened. Add the chopped garlic and cook for a minute until fragrant. Then pour in the red wine and add the chopped tomatoes, red wine vinegar, Worcester sauce, tomato paste, bay leaves, oregano, cinnamon stick, allspice berries, and beef stock cubes. Stir well to combine and bring the mixture to a boil. Return the browned beef and any collected juices back into the pot. Add the dried apricots and prunes if using for a subtle sweetness.
  3. Braise: Cover the casserole dish tightly with its lid and transfer it to the preheated oven. Cook for 2 to 3 hours until the beef is tender and falling apart. Check occasionally and add water if the sauce is reducing too quickly, ensuring the meat stays moist and the sauce is rich and flavorful.
  4. Serve: Once cooked, serve the stifado hot alongside garlicky broad beans, honey-roasted carrots, baked jacket potatoes, or fresh, crusty bread for a complete, hearty meal.

Notes

  • For best flavor, brown the beef in batches to avoid overcrowding the pan, which can cause steaming instead of browning.
  • If pearl onions are unavailable, peeled shallots are a suitable substitute.
  • The dried fruits are optional but add a wonderful balance of sweetness to the stew.
  • Adjust seasoning towards the end of cooking to your taste, as the sauce reduces and flavors concentrate.
  • Leftovers taste even better the next day once flavors have melded well.
  • Author: Madelynn
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek

Find it online: https://allyumcooks.com/stifado-greek-beef-stew-recipe/