Beef Stifado (Greek Beef Stew)
Beef stifado is a classic Greek stew made with tender beef, baby onions, red wine, and warm spices. Slow-cooked until rich and aromatic, it’s the ultimate comfort food.
Servings 4 serves
Calories 673kcal
Equipment
- Dutch Oven 💡 Tip: Use a Dutch oven for the best searing and even simmering — it helps develop that rich, glossy sauce stifado is known for.
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:
- 80 ml red wine
- 4 tablespoon red wine vinegar
- 4 garlic cloves peeled and thinly sliced
- 2 bay leaves
- 1 cinnamon stick
- 5 whole cloves
- 2 teaspoon allspice berries
- 1 tablespoon salt
- 1 tablespoon pepper
Instructions
- Marinate the beef: Place the cubed chuck steak in a non-reactive bowl with the marinade. Cover and refrigerate for at least 6 hours, preferably overnight.1 kg chuck steak, 80 ml red wine, 4 tablespoon red wine vinegar, 4 garlic cloves, 2 bay leaves, 1 cinnamon stick, 5 whole cloves, 2 teaspoon allspice berries, 1 tablespoon salt , 1 tablespoon pepper
- Separate the beef: Carefully remove the beef from the marinade and reserve the liquid and spices from the marinade.
- Cook the onions: Heat olive oil in a large pot or Dutch oven. Sauté the baby onions for 8–10 minutes, until softened and lightly caramelised. Remove with a slotted spoon and set aside.750 grams onions
- Brown the beef: In the same pot, add the beef in batches and sear until browned on all sides. (note 1, note 4)
- Build the stew: Return the onions to the pot. Stir in the marinade, tomato paste, and enough water (or stock) to just cover the ingredients.
- Simmer low and slow: Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 hours, or until the beef is tender and the sauce is thick and glossy. (note 3, note 5)
- Serve: Ladle into bowls and enjoy with rice, potatoes, or crusty bread — and, if you like, a glass of good red wine.
Notes
These notes highlight the small details that make a big difference when cooking stifado. From browning the beef properly to using whole spices, they’ll help you avoid common mistakes and get the best flavour every time.
- Brown the beef in batches so it sears properly — crowding the pot will steam the meat instead of caramelising it.
- Keep the simmer gentle. A hard boil will toughen the beef. If the sauce thickens too much, add a splash of water or stock.
- Use whole spices (cinnamon stick, cloves, allspice) instead of ground — they add warmth without overpowering the sauce.
- Beef stifado tastes even better the next day. The flavours deepen, making it a great make-ahead dish.
Nutrition
Serving: 1serve | Calories: 673kcal | Carbohydrates: 23g | Protein: 50g | Fat: 39g | Saturated Fat: 17g