Greek beef stifado is a slow-simmered stew of tender beef, whole small onions, tomatoes, red wine, and warm spices. The long, gentle braise brings the savory sauce and sweet onions together, making it a satisfying meal served over potatoes, rice, or pasta; recipes vary from home to home, especially in their choice of meat and spices.
Ingredients
- 2½ lb (1.13 kg) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
- 1½ lb (680 g) peeled pearl onions or small shallots; thaw frozen onions first and pat dry
- 3 tbsp (45 ml) extra-virgin olive oil
- 1½ tsp (9 g) fine salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 2 tbsp (32 g) tomato paste
- 5 garlic cloves (15 g), finely chopped
- 1 cup (240 ml) dry red wine
- 1 can crushed tomatoes, 14½ oz (410 g)
- 2 cups (480 ml) low-sodium beef stock
- 2 tbsp (30 ml) red wine vinegar
- 1 cinnamon stick, about 3 inches (8 cm)
- 6 whole allspice berries (about 1 g)
- 3 whole cloves (about 0.5 g)
- 2 bay leaves (about 0.2 g)
- 1 tsp (1 g) dried oregano
- ¼ cup (15 g) chopped flat-leaf parsley, optional, for serving
Instructions
- Prepare the ingredients. Pat the beef dry with paper towels, then season it with the salt and pepper. Chop the garlic and measure the tomato paste, wine, stock, vinegar, and spices before you begin browning. If using fresh pearl onions, peel them and trim only the root ends so they stay whole as they cook. This preparation takes about 30 minutes, including peeling the onions.
- Brown the beef. Heat the olive oil in a large, heavy Dutch oven or other lidded pot over medium-high heat. Working in batches so the pieces have room, brown the beef on two or three sides, about 12 minutes total. Transfer each batch to a plate. A crowded pot steams the meat instead of browning it, so use a second batch rather than piling the cubes together. Leave the browned bits and a thin coating of oil in the pot.
- Soften the onions. Add the pearl onions to the pot and cook for about 8 minutes, turning them gently, until lightly golden in places. They do not need to be fully tender yet. If the pot looks dry, add a teaspoon of oil or a splash of stock rather than letting the onions scorch. Lift them onto the plate with the beef.
- Build the sauce. Lower the heat to medium. Stir the tomato paste and garlic into the pot for about 1 minute, taking care not to burn the garlic. Pour in the red wine and scrape the base of the pot with a wooden spoon to loosen the browned fond. Let it bubble for 1 minute, then add the crushed tomatoes, beef stock, vinegar, cinnamon, allspice, cloves, bay leaves, and oregano.
- Braise the beef. Return the beef and any juices on the plate to the pot. Bring the liquid just to a simmer, cover, and reduce the heat to low. Cook gently for 2 hours, stirring once or twice and checking that the liquid is barely bubbling. If the sauce begins to stick or the pot looks nearly dry, add a little water or stock. For USDA FSIS safety, whole cuts of beef must reach at least 145°F (63°C) and rest for 3 minutes; check a thick piece with a food thermometer. The longer braise makes chuck tender, so continue cooking if it is still firm.
- Add the onions and finish the stew. Stir the onions back into the pot, cover, and simmer gently for 35 minutes, until the beef is fork-tender and the onions are soft but mostly intact. Remove the cinnamon stick, bay leaves, cloves, and allspice berries if you can find them. Taste the sauce and adjust the salt and pepper. If it is thinner than you like, simmer uncovered for a few minutes; if it is too thick, stir in a small splash of stock.
- Rest and serve. Take the pot off the heat and let the stew stand for 10 minutes before serving. This brief rest lets the bubbling settle and makes it easier to skim any excess surface fat. Sprinkle with parsley if using. The sauce will thicken a little as it rests, and the flavors will be especially rounded if the stew is made a day ahead and reheated gently.
Tips
Brown in manageable batches. Deep browning gives the sauce a fuller savory flavor, but it is easy to lose that benefit by crowding the pot. The beef should sizzle when it touches the pan. If it releases liquid and turns gray, raise the heat slightly and give the next batch more space. Let the browned pieces rest on a plate while you work; they go back into the pot with their juices.
Keep the simmer gentle. A hard boil can make beef fibers tighten and may break the onions apart before the meat is tender. Look for an occasional small bubble, not a rolling boil. Dutch ovens hold heat well, so turn the burner down after the pot reaches a simmer and check it every 30 minutes.
Choose the onion that suits your schedule. Fresh pearl onions take longer to peel, while frozen peeled pearl onions are a useful shortcut. Thaw and dry them before browning so they do not cool the pan or add excess water. Small peeled shallots also work and bring a slightly more pronounced, savory onion flavor.
Balance the sauce at the end. Red wine, tomatoes, and vinegar each contribute acidity, and their intensity varies by brand and bottle. Taste before adding extra vinegar or salt. If the sauce tastes too sharp, give it a little more simmering time or stir in a splash of stock; avoid adding sugar automatically, since the onions provide natural sweetness.
Serving Suggestions
Serve stifado in shallow bowls with a generous spoonful of sauce and several whole onions in each portion. Boiled or roasted potatoes are a classic, hearty pairing, while rice, orzo, and small pasta shapes catch the tomato-and-wine sauce well. Crusty bread is useful for soaking up what remains in the bowl. A simple green salad or steamed greens can add a fresh contrast without competing with the spices.
If you serve the stew with pasta, cook the pasta separately and spoon the stew over it rather than simmering dry pasta in the sauce. That keeps the sauce from becoming starchy or too thick. For a relaxed meal, bring the pot to the table with the parsley on the side and let everyone choose their own amount.
Variations
Use lamb or rabbit. Some Greek versions use lamb or rabbit instead of beef. Lamb shoulder can be substituted by weight and braised until tender; check whole cuts with a thermometer for the USDA FSIS safe minimum of 145°F (63°C), followed by a 3-minute rest. Rabbit needs to reach 160°F (71°C). Cooking time can vary with the cut and size, so use tenderness as well as the thermometer to judge when the stew is ready.
Make it without wine. Replace the cup of red wine with ¾ cup (180 ml) additional beef stock and ¼ cup (60 ml) more crushed tomatoes. The result will be less wine-forward and a little less complex; keep the red wine vinegar in the recipe for brightness, then taste before adding more.
Adjust the spice profile. Cinnamon, allspice, cloves, and bay are a warm, familiar combination for stifado, but their amounts vary across recipes. For a gentler spice flavor, use half a cinnamon stick and omit the cloves. For extra warmth, add a pinch of ground allspice, but avoid using too much ground spice because it can make the sauce taste dusty.
Try a different small onion. If pearl onions are unavailable, use peeled shallots or small boiling onions. Cut larger onions into wedges, keeping the root end attached so they hold their shape. They will not look as neat or taste exactly like pearl onions, but they still make a good, sweet addition to the braise.
Storage and Reheating
Cool the stew promptly and refrigerate it within 2 hours of cooking, divided into shallow, covered containers if the pot is large. It keeps for 3–4 days in the refrigerator. The flavors often settle and blend overnight, so it is a practical make-ahead dish. Remove and discard any whole spices before storing if they are easy to locate; otherwise, simply watch for them when serving.
For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion. Thaw it in the refrigerator overnight, rather than on the counter. The onions may soften slightly after freezing, but the sauce and beef reheat well.
Reheat only the amount you plan to serve in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of stock or water if the sauce has thickened. Heat leftovers to 165°F (74°C), checking the center with a food thermometer. You can also reheat individual portions in a microwave-safe covered dish, stirring partway through so the heat is even. Avoid repeatedly cooling and reheating the whole pot.
Frequently Asked Questions
What is Greek stifado?
Stifado is a Greek style of slow-cooked stew commonly made with meat, small onions, tomato, wine or vinegar, and warm spices such as cinnamon and allspice. Beef is a popular choice, but recipes also use other meats. The balance of spices and the amount of tomato vary, so there is no single fixed version.
Can I make this Greek stew in advance?
Yes. Cook it fully, cool it promptly, and refrigerate it within 2 hours. Keep it covered for 3–4 days, then reheat to 165°F (74°C). The sauce may taste more melded the next day. If making ahead, keep the parsley separate and add it just before serving.
Why is my beef still tough after two hours?
Beef chuck can take longer depending on the size of the cubes, the cut, and how gently your pot simmers. Keep it covered at a low simmer and check again in 15–20-minute increments. The meat is ready when a fork slides in easily. If the liquid is reducing too quickly, add a little stock or water.
Can I use frozen pearl onions?
Yes. Use the same weight as fresh onions, thaw them, and pat them dry before adding them to the hot pot. Drying helps them brown rather than steam. They may become softer than fresh onions during the braise, so fold them into the sauce gently and avoid stirring more than necessary.
What can I use instead of red wine?
Use ¾ cup (180 ml) extra beef stock plus ¼ cup (60 ml) extra crushed tomatoes in place of the wine. The stew will have a simpler, less wine-rich flavor. Keep the vinegar for acidity, but taste the finished sauce before adding any more because the tomatoes and vinegar already bring tang.
How do I thicken the sauce without flour?
Remove the lid for the final few minutes and let the sauce reduce gently, stirring occasionally so it does not catch on the bottom. You can also mash one or two soft onion pieces into the sauce. Either method thickens it without changing the traditional tomato-based character or adding a separate thickener.
Related
- Greek Beef Stew Stifado with Sweet Onions
- Greek Beef Stew with Cinnamon: Stovetop Recipe
- Greek Beef Stew (Kokkinisto) with Tomato and Cinnamon Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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