If you’re craving a cozy, heartwarming meal that bursts with rich flavors and tender meat, then you absolutely have to try Beef Stifado. This traditional Greek stew is a fantastic blend of slow-cooked beef, sweet pearl onions, fragrant spices, and a luscious tomato and wine sauce that will wrap you up in comfort with every bite. Each component—from the cinnamon and cloves to the sharp tang of red wine vinegar—adds a special layer to this beloved dish, making Beef Stifado a dish you’ll want to bring back to your table again and again.
Ingredients You’ll Need
The magic of Beef Stifado comes from a handful of simple yet essential ingredients, each playing a vital role in building that unforgettable flavor and hearty texture. From tender beef chuck to aromatic spices and fresh herbs, every ingredient is a key player in this delicious symphony.
- 2 pounds beef chuck, cut into 1-inch cubes: This cut stays tender and juicy after slow cooking, perfect for stewing.
- 2 tablespoons olive oil: Adds richness and helps brown the beef for depth of flavor.
- 2 large onions, sliced: They soften and caramelize to create a sweet base.
- 4 garlic cloves, minced: Infuses the stew with savory warmth and aroma.
- 1 cup red wine: Deepens the sauce with robust flavor and acidity.
- 1/4 cup red wine vinegar: Gives a lively tang that balances the richness.
- 1 (14-ounce) can crushed tomatoes: Provides a hearty, slightly sweet base for the sauce.
- 2 tablespoons tomato paste: Intensifies the tomato flavor and thickens the sauce.
- 10-12 small pearl onions, peeled: Sweet and tender, they melt into the stew beautifully.
- 2 cinnamon sticks: Impart a warm, exotic aroma, classic in Greek stews.
- 4 whole cloves: Add depth and a subtle spicy note.
- 2 bay leaves: For an earthy, herbal undertone throughout cooking.
- 1 teaspoon sugar: Helps balance acidity and enhance all flavors.
- 1 teaspoon dried oregano: Lends a traditional Mediterranean touch.
- Salt and freshly ground black pepper to taste: Essential for seasoning.
- Fresh parsley for garnish: Adds a fresh, green lift at the end.
How to Make Beef Stifado
Step 1: Brown the Beef
Begin by heating olive oil in a sturdy, heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches, allowing each piece to develop a caramelized crust, which locks in flavor and juices. Once browned, set the beef aside. This step is the foundation for that rich, hearty taste you’ll love.
Step 2: Sauté the Onions and Garlic
In the same pot, toss in the sliced onions and cook them until they’re soft and golden—about eight minutes. This slow sautéing releases their natural sugars, contributing a gentle sweetness to the stew. Then, add the minced garlic and cook for an additional minute until fragrant, preparing your taste buds for what’s coming.
Step 3: Deglaze with Wine and Vinegar
Return the browned beef to the pot and pour in the red wine along with red wine vinegar. Use your spoon or spatula to scrape up all those irresistible browned bits stuck to the bottom. These bits pack serious flavor and make your sauce extra special. This deglazing also infuses the dish with a lovely acidity and complexity.
Step 4: Add Tomatoes, Spices, and Pearl Onions
Now stir in the crushed tomatoes, tomato paste, and pearl onions. Drop in the cinnamon sticks, whole cloves, and bay leaves. Sprinkle sugar, oregano, salt, and freshly ground black pepper right on top. This aromatic mix is what makes Beef Stifado so uniquely flavorful—each spice adds an unforgettable note that mingles beautifully during the slow cooking.
Step 5: Simmer Slowly Until Tender
Bring everything to a gentle boil, then lower the heat to a simmer. Cover the pot and let the stew cook slowly for about two hours, or until that beef turns melt-in-your-mouth tender and the sauce thickens. Stir occasionally and add a splash of water if it starts to dry out—it’s worth the wait! Remember to remove the cinnamon sticks, cloves, and bay leaves before serving, so only their essence remains.
How to Serve Beef Stifado
Garnishes
A sprinkle of freshly chopped parsley brings a bright, herbaceous pop of color and flavor to your Beef Stifado, balancing the stew’s rich, slow-cooked depth with fresh vibrancy. It’s the perfect finishing touch that elevates the presentation and taste.
Side Dishes
This stew pairs beautifully with crusty bread that’s perfect for soaking up all that luscious sauce. Alternatively, serve it alongside fluffy rice or creamy mashed potatoes, both of which complement the hearty beef and fragrant spices superbly, making the meal comfort-food perfection.
Creative Ways to Present
If you want to impress your guests, serve Beef Stifado in rustic individual bowls with a side of tangy Greek salad and a wedge of firm feta cheese. For a modern twist, spoon it over polenta or even roasted root vegetables. Each presentation lets the flavors shine in a new and exciting way.
Make Ahead and Storage
Storing Leftovers
Beef Stifado is one of those dishes that tastes even better the next day, once the flavors have had time to meld. Store any leftovers in an airtight container in the refrigerator for up to three days. When reheated, the stew remains wonderfully tender and flavorful.
Freezing
You can freeze Beef Stifado in portioned freezer-friendly containers for up to three months. Just make sure to cool it completely before freezing. When you’re ready to enjoy it again, thaw overnight in the fridge before reheating gently on the stove to preserve that tender texture.
Reheating
Reheat Beef Stifado slowly over low to medium heat, stirring occasionally. Adding a splash of water or broth can help loosen the sauce if it thickened too much. Avoid microwaving at high heat to keep the beef succulent and the sauce smooth.
FAQs
Can I use a different cut of beef for Beef Stifado?
Absolutely! While beef chuck is preferred for its tenderness after slow cooking, you can also use brisket or even short ribs. Just be sure to adjust cooking times accordingly so the meat becomes nicely tender without drying out.
What can I substitute for pearl onions if I can’t find them?
If pearl onions are tricky to locate, small shallots work beautifully as a substitute. They provide a similar sweetness and texture when cooked down in the stew.
Is Beef Stifado gluten-free?
Yes! This dish uses all naturally gluten-free ingredients, making it a fantastic hearty meal option if you’re avoiding gluten.
Can I prepare Beef Stifado in a slow cooker?
Yes, you can transfer the browned beef and sautéed onions into a slow cooker, add the remaining ingredients, and cook on low for 6-8 hours. The flavors will develop wonderfully, and the meat will become tender with minimal effort.
What wines pair well with Beef Stifado?
Bold red wines like Cabernet Sauvignon or Syrah complement the rich flavors and spices of Beef Stifado perfectly. Alternatively, try a Greek red wine such as Agiorgitiko for an authentic taste experience.
Final Thoughts
There’s just something special about Beef Stifado that makes it feel like a warm, comforting hug on a plate. Whether you’re cooking it for a family gathering or a relaxed weekend dinner, this stew brings layers of flavor, tender meat, and soul-soothing satisfaction. I encourage you to dive in, try this recipe, and savor each delicious bite—you’ll soon understand why Beef Stifado is a beloved classic worth sharing time and again.
Print
Beef Stifado
- Prep Time: 20 minutes
- Cook Time: 2 hours 15 minutes
- Total Time: 2 hours 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
Beef Stifado is a traditional Greek slow-cooked beef stew featuring tender cubes of beef simmered with pearl onions, tomatoes, cinnamon, cloves, and aromatic herbs, creating a rich and comforting dish perfect for a hearty meal.
Ingredients
Beef and Meat
- 2 pounds beef chuck, cut into 1-inch cubes
Vegetables and Aromatics
- 2 large onions, sliced
- 4 garlic cloves, minced
- 10–12 small pearl onions, peeled
Liquids and Sauces
- 2 tablespoons olive oil
- 1 cup red wine
- 1/4 cup red wine vinegar
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
Spices and Herbs
- 2 cinnamon sticks
- 4 whole cloves
- 2 bay leaves
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Garnish
- Fresh parsley for garnish
Instructions
- Brown the Beef: Heat the olive oil in a large heavy pot over medium-high heat. Add the beef cubes in batches, browning on all sides to develop a rich flavor, then remove them from the pot and set aside.
- Sauté Onions: In the same pot, add the sliced onions and sauté them until they become soft and golden, about 8 minutes, stirring occasionally to prevent burning.
- Add Garlic: Add the minced garlic to the onions and cook for another minute until fragrant, enhancing the dish’s aroma.
- Deglaze and Combine: Return the browned beef cubes to the pot. Pour in the red wine and red wine vinegar, scraping the bottom of the pot to deglaze and pick up all the flavorful browned bits.
- Add Tomatoes and Spices: Stir in the crushed tomatoes, tomato paste, pearl onions, cinnamon sticks, cloves, bay leaves, sugar, oregano, salt, and pepper, mixing everything evenly.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2 hours, or until the beef is tender and the sauce has thickened, stirring occasionally. Add a splash of water if needed to keep the stew from drying out.
- Prepare to Serve: Remove the cinnamon sticks, cloves, and bay leaves from the stew before serving to avoid any unpleasant bites.
- Garnish and Serve: Garnish the Beef Stifado with freshly chopped parsley and serve hot alongside crusty bread, rice, or mashed potatoes for a complete meal.
Notes
- For a livelier flavor, substitute some pearl onions with small shallots or add a splash of brandy along with the wine.
- This dish benefits greatly from slow cooking, so do not rush the simmering stage to achieve tender beef and melded flavors.
- Leftovers taste even better the next day as the flavors continue to develop.
- For a traditional touch, serve with firm feta cheese or a classic Greek salad.
