Beef Stifado Recipe

Jump to Recipe Print Recipe

This Beef Stifado Recipe is a tender and aromatic recipe, which is made with stewing beef and baby onions. It’s the ultimate comfort food recipe, ready in about 2 hours and 30 minutes, plus marinating time.

Beef Stifado Recipe Ingredients

MARINADE

3 cloves of garlic
2-3 fresh bay leaves
1½ teaspoons allspice berries
6 whole cloves
1-2 sticks of cinnamon
1 teaspoon dried oregano
125ml dry red wine
4 tablespoons red wine vinegar

STEW

1.5kg stewing beef, such as chuck or top rump, trimmed, cut into 7cm pieces
24 baby onions
4 ripe tomatoes or 1 x 400g tin of chopped tomatoes
4 tablespoons extra virgin olive oil
1 tablespoon tomato purée

How To Make Beef Stifado Recipe

Marinate the beef: Place the beef in a large, non-reactive bowl. Peel and finely slice the garlic, then add it to the bowl along with all the other marinade ingredients. Stir to combine, then cover and refrigerate for at least 6 hours, or preferably overnight.
Prepare the vegetables: Peel the baby onions. If using fresh tomatoes, peel and roughly chop them.
Sauté the onions: Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the peeled baby onions and sauté for 5 minutes until softened. Remove them with a slotted spoon and set aside.
Brown the beef: Remove the beef from the marinade, reserving the liquid. Add the beef to the hot pan (in batches if necessary) and sauté for 8 to 10 minutes, until browned on all sides.
Simmer the stew: Return the onions to the saucepan with the beef. Pour in the reserved marinade, add the tomatoes and tomato purée, and then add just enough water to cover the stew. Season generously with sea salt and freshly ground black pepper. Bring to a boil, then reduce the heat to a low simmer, cover, and cook for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.

Recipe Tips

What is the best beef for stifado? A good-quality stewing beef with some marbling, like chuck, top rump, or beef shin, is ideal. The slow cooking process will break down the connective tissues, making the meat incredibly tender.
Why marinate the beef? Marinating the beef overnight in wine, vinegar, and spices is a crucial step. It not only tenderizes the meat but also infuses it with the deep, aromatic flavors that are characteristic of a traditional stifado.
How to peel baby onions easily? To make peeling easier, blanch the baby onions in boiling water for 1-2 minutes. Drain them and plunge them into ice water. The skins will then slip off much more easily.
Can I make this in a slow cooker? Yes, this dish is perfect for a slow cooker. Follow the steps for marinating and browning the meat and onions on the stove, then transfer everything to the slow cooker. Cook on low for 6-8 hours until the beef is tender.

What To Serve With Beef Stifado

This rich and hearty stew is traditionally served with something to soak up the delicious sauce.

Orzo pasta or thick egg noodles
Creamy mashed potatoes or fries
A side of crusty bread
Simple white rice

How To Store Beef Stifado

Refrigerate: Store leftover stifado in an airtight container in the refrigerator for up to 3 days. The flavor is often even better the next day as the spices continue to meld.
Freeze: Beef stifado freezes very well. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove.

Beef Stifado Nutrition Facts

Calories: 550 kcal
Carbohydrates: 15g
Protein: 60g
Fat: 25g
Saturated Fat: 8g
Sodium: 450mg
Fiber: 4g
Sugar: 9g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What makes a stew a stifado?

Stifado is a Greek slow-cooked stew. Its defining characteristics are the use of whole baby onions (or shallots), and a rich, aromatic sauce flavored with wine, vinegar, and warm spices like cinnamon and cloves.

Can I use a different type of wine?

A dry red wine like a Merlot, Cabernet Sauvignon, or a Greek Agiorgitiko is traditional. If you prefer not to use wine, you can substitute it with an equal amount of good-quality beef broth, though the flavor will be different.

My sauce isn’t thickening, what should I do?

If the sauce is too thin at the end of cooking, you can remove the lid and let it simmer for another 15-20 minutes to allow the liquid to reduce and thicken naturally.

Try More Recipes:

Beef Empanadas Recipe
Michela’s Beef, Sweet Potato and Ricotta Recipe
Michela’s Beef, Plum & Cauliflower Recipe

Course: DinnerCuisine: GreekDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hours

Calories

550

kcal

A rich, aromatic, and deeply comforting Greek beef stew, slow-cooked until the meat is fall-apart tender in a sauce of red wine, tomatoes, and warm spices.

Ingredients

1.5kg stewing beef, cubed
24 baby onions
4 ripe tomatoes (or 1 400g tin)
4 tbsp extra virgin olive oil
1 tbsp tomato purée
Marinade: 3 garlic cloves, 3 bay leaves, 1½ tsp allspice, 6 cloves, 1-2 cinnamon sticks, 1 tsp oregano, 125ml red wine, 4 tbsp red wine vinegar.

Directions

Combine beef with all marinade ingredients; cover and refrigerate for at least 6 hours.
Sauté peeled baby onions in oil for 5 minutes until soft; remove and set aside.
Brown the marinated beef (reserving marinade) in the same pan for 8-10 minutes.
Return onions to the pan. Add the reserved marinade, tomatoes, and tomato purée.
Add enough water to just cover, season, and bring to a boil.
Reduce to a low simmer, cover, and cook for 1.5 to 2 hours until the beef is tender and the sauce has thickened.

Notes

Marinating the beef overnight is highly recommended for the most tender and flavorful result.
The whole baby onions are a signature part of this dish; they become sweet and tender during the long simmer.
Don’t rush the cooking process; a low and slow simmer is the key to perfectly tender beef.
This stew tastes even better the next day, making it a perfect make-ahead meal.