Stifado: Greek Beef Stew with Shallots Recipe
If you have been dreaming of a comforting, rich stew that bursts with the authentic flavors of the Mediterranean, look no further than this Stifado: Greek Beef Stew with Shallots Recipe. This dish invites you into a world of tender beef slowly braised in a fragrant blend of red wine, tomatoes, and warm spices, perfectly balanced by the sweetness of whole shallots. Whether you’re seeking a soulful family dinner or impressing friends with a traditional Greek delicacy, this recipe delivers a hearty, luscious experience that warms both body and soul.
Ingredients You’ll Need
Nothing fancy, just simple, wholesome ingredients that harmonize beautifully to create the heart and soul of this stew. Each one plays a vital role in layering flavors, enriching the texture, and adding that irresistible color to your Stifado.
- Beef chuck or stewing beef (2 pounds): Choose well-marbled chunks for melt-in-your-mouth tenderness after slow cooking.
- Whole shallots (1.5 pounds, peeled): These bring a subtle sweetness and soft bite that define the stew’s character.
- Garlic (4 cloves, minced): Adds a fragrant punch that complements the savory depth of beef.
- Red wine vinegar (1/4 cup): Provides acidity that brightens the rich flavors perfectly.
- Dry red wine (1/2 cup): Deepens flavor complexity with fruity, oaky notes.
- Olive oil (1/4 cup): For browning the beef and gently sautéing the shallots.
- Crushed tomatoes (1 can, 14.5 oz): Forms the lush, slightly tangy base of the stew.
- Tomato paste (2 tablespoons): Concentrates tomato flavor and adds body.
- Bay leaves (2): Infuse herbal undertones that subtly lift the dish.
- Cinnamon stick (1): Offers warm, sweet spice that’s classic in Greek cooking.
- Whole cloves (4-5): Add aromatic intensity and a hint of exotic flair.
- Ground allspice (1/2 teaspoon): Rounds out the spice profile with berry-like warmth.
- Ground black pepper (1/2 teaspoon): Balances flavors with gentle heat.
- Salt (1 teaspoon): Essential for seasoning and enhancing all flavors.
- Sugar (1 teaspoon): Balances acidity and heightens the shallots’ sweetness.
- Beef broth or water (1 cup): Keeps everything moist and melds the flavors together.
How to Make Stifado: Greek Beef Stew with Shallots Recipe
Step 1: Brown the Beef
Start by heating the olive oil in a large skillet or Dutch oven over medium-high heat. It’s crucial to take your time here—brown the beef chunks in batches, ensuring each piece is seared evenly on all sides. This caramelization builds a rich foundation for your stew’s flavor.
Step 2: Sauté Shallots and Garlic
Once your beef is perfectly browned and set aside, take the same pan and add a touch more olive oil if needed. Toss in the whole peeled shallots and let them cook until they’re lightly golden, softening their natural pungency into a delicate sweetness. Then add the minced garlic, stirring for about a minute until fragrant.
Step 3: Combine Ingredients and Add Spices
Transfer the shallots and garlic to the pot holding your beef. In a separate bowl, whisk together red wine vinegar, dry red wine, crushed tomatoes, tomato paste, beef broth, sugar, and the aromatic spices including bay leaves, cinnamon stick, cloves, allspice, black pepper, and salt. Pour this heavenly mixture over your meat and shallots, then gently stir to combine all the marvelous ingredients.
Step 4: Slow Cook to Perfection
Now it’s time for patience. If you’re using a slow cooker, set it to low and cook for 7 to 8 hours, or high for 4 to 5 hours until the beef is fall-apart tender and the sauce is fabulously thick. If stovetop is your path, bring the stew to a boil then reduce to low heat, cover, and let it simmer for 2.5 to 3 hours. Either way, you’ll end up with a dish that practically melts in your mouth.
Step 5: Finishing Touches
Before serving, fish out the bay leaves, cinnamon stick, and cloves—they’ve done their magic but aren’t meant to be eaten. Give the stew a gentle stir and prepare yourself for an unforgettable meal.
How to Serve Stifado: Greek Beef Stew with Shallots Recipe
Garnishes
Finish off your Stifado with fresh herbs like parsley or oregano chopped finely and sprinkled on top. These vibrant greens elevate the dish visually and add a refreshing note to the rich stew.
Side Dishes
This stew shines alongside creamy mashed potatoes, buttery orzo, fluffy rice, or rustic crusty bread perfect for soaking up every bit of the luscious sauce. Each accompaniment brings a comforting balance to the dish’s complex flavors.
Creative Ways to Present
For a cozy dinner party, consider serving the Stifado in individual rustic bowls garnished with a dollop of Greek yogurt or a sprinkle of crumbled feta. Not only will it add a tangy contrast, but it also ups the visual appeal and authenticity.
Make Ahead and Storage
Storing Leftovers
Let your Stifado cool completely before transferring to airtight containers. Stored in the refrigerator, it will keep well for up to 3 days while the flavors intensify even more.
Freezing
This stew freezes beautifully. Portion it out into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months. It’s an ideal make-ahead meal for busy days when you crave something hearty and homemade.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. Alternatively, microwave in short bursts, stirring in between until heated through. The stew’s rich texture remains wonderfully intact after reheating.
FAQs
Can I substitute pearl onions for shallots in this recipe?
Absolutely! While shallots provide a unique subtle sweetness, pearl onions are a classic alternative and work beautifully in Stifado to maintain that tender bite and mild onion flavor.
Do I have to use red wine in the stew?
Red wine adds depth and richness, but if you prefer non-alcoholic options, you can substitute with extra beef broth and a splash of red wine vinegar for acidity.
What cut of beef is best for Stifado?
Beef chuck or other well-marbled stew cuts are ideal because slow cooking breaks down the connective tissues, resulting in tender, flavorful beef perfect for this recipe.
Can I make Stifado on the stovetop only?
Yes! This recipe was designed for flexibility. Simmering it gently on the stovetop for a few hours yields equally delicious results as a slow cooker.
How long should the stew rest before serving?
Allowing the stew to rest for a few hours or overnight really lets the flavors meld and deepen, making the dish even more exceptional the next day.
Final Thoughts
This Stifado: Greek Beef Stew with Shallots Recipe is a true treasure, offering a soul-satisfying meal that is as impressive as it is comforting. I can’t wait for you to experience the warmth, spice, and heartiness of this dish yourself—trust me, it will become a treasured favorite you’ll want to make again and again.
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Stifado: Greek Beef Stew with Shallots Recipe
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Stifado is a traditional Greek beef stew featuring tender chunks of beef slow-cooked with whole shallots, garlic, red wine, and aromatic spices like cinnamon and cloves. This hearty, richly flavored stew is perfect for a comforting meal and pairs beautifully with orzo, mashed potatoes, rice, or crusty bread.
Ingredients
Beef and Aromatics
- 2 pounds beef chuck or stewing beef, cut into large chunks
- 1.5 pounds whole shallots, peeled
- 4 cloves garlic, minced
Liquids and Sauces
- 1/4 cup red wine vinegar
- 1/2 cup dry red wine
- 1/4 cup olive oil
- 1 can (14.5 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup beef broth or water
Spices and Seasonings
- 2 bay leaves
- 1 cinnamon stick
- 4–5 whole cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
- Brown the Beef: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Brown the beef chunks in batches until they are seared on all sides. Transfer the browned beef to a slow cooker or large pot.
- Sauté Shallots and Garlic: In the same pan, add a bit more olive oil if necessary. Sauté the whole peeled shallots until they turn lightly golden, about 5-7 minutes. Add the minced garlic and cook for an additional minute to release the aromas. Transfer this mixture to the pot with the beef.
- Prepare the Sauce: In a bowl, whisk together red wine vinegar, dry red wine, crushed tomatoes, tomato paste, beef broth (or water), sugar, ground allspice, ground black pepper, and salt until well combined.
- Combine Ingredients: Pour the prepared sauce over the beef and shallot mixture. Add the bay leaves, cinnamon stick, and whole cloves. Gently stir everything together, ensuring the beef is coated in the sauce and spices are well distributed.
- Slow Cook or Simmer: If using a slow cooker, cover and cook on low for 7-8 hours or on high for 4-5 hours until the beef is tender and flavorful. If cooking on the stovetop, bring the mixture to a boil over medium heat, then reduce the heat to low, cover the pot, and simmer gently for 2.5 to 3 hours, stirring occasionally.
- Finish and Serve: Once the beef is tender and the sauce has thickened to a rich consistency, remove the bay leaves, cinnamon stick, and cloves before serving. Serve the stifado hot, accompanied by orzo, mashed potatoes, rice, or crusty bread.
Notes
- Traditionally, Stifado is paired with orzo, mashed potatoes, rice, or crusty bread to soak up the delicious sauce.
- If shallots are unavailable, you can substitute pearl onions for a similar flavor and texture.
- Allowing the stew to rest for a few hours or overnight enhances the flavors, making it even more delicious the next day.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
