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close up of stewed beef with onions and cinnamon
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Beef Stifado

Beef stifado is a traditional and comforting beef stew that is ideal for cooler weather. Made with tender chunks of beef, red wine, baby onions, cinnamon and vinegar - it’s hearty and rich with a distinct aroma. Serve it over rice, mashed potatoes or noodles - and don’t forget the red wine!
Course Main Course
Cuisine Greek
Prep Time 1 hour
Cook Time 2 hours
Marinating Time: 12 hours
Total Time 15 hours
Servings 4 serves
Calories 673kcal
Author Peter G

Ingredients

  • 1 kg chuck steak cut into even cubes
  • 750 grams onions boiler onions / eschallots / baby onions (peeled)
  • 1 tablespoon tomato paste heaped

FOR THE MARINADE:

  • ¾ cup red wine
  • 4 tablespoon red wine vinegar
  • 4 garlic cloves peeled and thinly sliced
  • 2 bay leaves
  • 1 cinnamon stick
  • 5 whole cloves
  • 2 teaspoons allspice berries
  • salt and freshly cracked pepper

Instructions

  • Place the chuck steak in a non reactive bowl along with the marinade and refrigerate for a minimum of 6 hours or preferably overnight.
  • Heat some olive oil in a large sauce pan and saute the eschalots for about 10 mins. We want them to soften a little and get lovely and caramelised. Remove them with a slotted spoon and set aside.
  • Saute the chuck steak until it has browned in the same saucepan. Add the onions back along with the marinade mixture, the tomato paste and enough water to cover everything.
  • Bring to the boil and then leave to simmer for about 2 hours or until the sauce has a lovely rich, thick consistency.
  • Serve with some plain steamed rice and a big glass of Aussie shiraz!

Nutrition

Calories: 673kcal | Carbohydrates: 23g | Protein: 50g | Fat: 39g | Saturated Fat: 17g