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
Scale
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.
