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
Scale
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
