greekbeefstewclassicbraisedred-winecomfort-food

Stifado

Name: Stifado
Prep time: 15 min
Cook time: 40 min
Total time: 60 min
Yield: 2
Cuisine: Greek
Ingredients: 500 g beef chuck, cut into 3 cm cubes; 300 g pearl onions, peeled; 30 ml olive oil; 200 ml dry red wine; 200 g crushed tomatoes; 15 g tomato paste; 2 cloves garlic, finely chopped; 150 ml beef stock; 15 ml red wine vinegar; 2 bay leaves; 1 small cinnamon stick; 4 allspice berries; 3 whole cloves; 6 g fine salt; 2 g black pepper; 5 ml extra virgin olive oil; 10 g flat-leaf parsley, chopped

Stifado is a deeply savory beef and pearl onion stew with a glossy tomato-wine sauce perfumed by cinnamon, cloves, and allspice. The beef becomes tender while the onions turn silky and sweet, creating a rich, comforting dish with the unmistakable aroma of a classic Greek braise.

2 servings

693 kcal

Greek

Ingredients

For the stew

500 gbeef chuck, cut into 3 cm cubes
300 gpearl onions, peeled
30 mlolive oil
200 mldry red wine
200 gcrushed tomatoes
15 gtomato paste
2 clovesgarlic, finely chopped
150 mlbeef stock
15 mlred wine vinegar
2bay leaves
1 smallcinnamon stick
4allspice berries
3whole cloves
6 gfine salt
2 gblack pepper

For finishing

5 mlextra virgin olive oil
10 gflat-leaf parsley, chopped

Instructions

1
Pat the beef dry with paper towel. Peel the pearl onions, finely chop the garlic, and measure all remaining ingredients so the cooking can move quickly. Dry meat browns better, and having the spices ready prevents overcooking during the braise.
2
Heat the olive oil in a wide heavy pot over medium-high heat. Brown the beef in 2 batches for 2-3 minutes per side, without crowding the pot. Transfer each batch to a plate; deep browning is essential for a rich, classic stifado flavor.
3
Lower the heat to medium and add the pearl onions to the same pot. Cook for 5-6 minutes, stirring occasionally, until they take on light golden spots. Add the garlic and tomato paste and cook for 30 seconds, just until fragrant and slightly darkened.
4
Pour in the red wine and scrape the bottom of the pot thoroughly to dissolve the browned bits. Simmer for 2 minutes to cook off the raw alcohol edge.
5
Return the beef and any collected juices to the pot. Add the crushed tomatoes, beef stock, red wine vinegar, bay leaves, cinnamon stick, allspice berries, whole cloves, salt, and black pepper. Bring to a gentle boil, then immediately reduce to a low simmer.
6
Cover partially and simmer gently for 35 minutes, stirring once or twice, until the beef is tender enough to yield easily when pressed with a spoon and the onions are soft but still holding their shape. If the sauce looks too thin near the end, uncover for the last 5 minutes to reduce it to a glossy consistency.
7
Turn off the heat and let the stifado rest for 5 minutes. Remove the bay leaves, cinnamon stick, allspice berries, and cloves if easy to find. Finish with the extra virgin olive oil and chopped parsley, then spoon into warm bowls and serve.

Nutrition per serving

693 kcal

Calories

48g

Protein

22g

Carbs

36g

Fat

Fiber

Notes

•For a true taverna-style result, use beef chuck or another well-marbled braising cut; lean stewing beef will be less succulent in a 60-minute version.
•If peeling pearl onions is difficult, blanch them in boiling water for 30 seconds, then cool briefly and squeeze them from their skins.
•Stifado is excellent with crusty bread, orzo, mashed potatoes, or simple rice to catch the sauce.
•The flavor deepens if made a few hours ahead and reheated gently.

Background

Stifado is a beloved Greek braised stew, traditionally made with meat and small onions, and scented with warm spices such as cinnamon, cloves, and allspice. Its roots are often linked to Venetian influence in Greece, where sweet-sour braises and spiced stews became part of regional cooking, especially in island and mainland home kitchens.

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