If you are craving a rich, hearty, and deeply aromatic dish, this Beef Stifado (Greek Beef Stew) Recipe is exactly what you need. This traditional Greek stew is a symphony of tender beef chunks slowly simmered with sweet shallots, fragrant spices like cinnamon and cloves, and a rich tomato and red wine sauce. Every bite offers a comforting warmth and a complex flavor that fills your kitchen with irresistible aromas. It’s perfect for cozy family dinners or special occasions when you want to impress with something soulful yet straightforward to prepare.
Ingredients You’ll Need
For this Beef Stifado (Greek Beef Stew) Recipe, you only need a handful of humble ingredients that work magic together. Each one plays a crucial role, from the tender beef chuck providing richness, to the shallots adding a natural sweetness, while the spices bring that unmistakable Greek flair and complexity.
- 3 pounds beef chuck roast, cut into 2-inch chunks: The perfect cut for slow cooking — it becomes beautifully tender and juicy.
- ¼ cup olive oil: Adds a silky richness and helps brown the beef and sauté the shallots.
- 15-20 shallots, peeled: These little bulbs melt into the stew, giving a naturally sweet and mild onion flavor.
- 6 ounces tomato paste (1 small can): Concentrates a deep tomato flavor that forms the base of the sauce.
- 1 cup dry red wine (good quality): Lends acidity and depth, balancing the richness beautifully.
- 2 cups low-sodium beef broth: Keeps the stew moist and enhances the beefy flavor.
- 5 cloves garlic, minced: Fresh and pungent, garlic brings aromatic warmth to the dish.
- 1 cinnamon stick: A signature spice in Greek stifado, offering subtle sweetness and fragrance.
- 5 whole cloves: Small but mighty — cloves add a warm, slightly spicy note.
- 2 bay leaves: Infuse the stew with an herbal, earthy aroma.
- 1 teaspoon dried oregano: Brings the quintessential Mediterranean herbal brightness.
- ½ teaspoon ground allspice: Adds a hint of peppery, spicy complexity.
- Salt and black pepper, to taste: Essential for seasoning and bringing all flavors together.
- 1 teaspoon sugar: Balances acidity and enhances the natural sweetness of the shallots and tomato paste.
- Fresh parsley, for garnish: Adds a pop of color and fresh herbaceousness at the end.
How to Make Beef Stifado (Greek Beef Stew) Recipe
Step 1: Brown the Beef
Start by heating 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season your beef chunks generously with salt and pepper. In batches, brown the beef on all sides until a deep, caramelized crust forms. This step locks in flavor and develops the stew’s rich base. Once browned, set the beef aside — don’t overcrowd the pot, or you’ll end up steaming instead of searing.
Step 2: Sauté Shallots
With the beef removed, add the remaining olive oil to the pot along with the peeled shallots. Cook over medium heat, stirring regularly, until the shallots are softened and golden brown. The shallots will bring a subtle sweetness that contrasts beautifully with the savory beef, forming the heart of your stew’s flavor profile.
Step 3: Simmer the Stew
Return the browned beef chunks to the pot. Add the tomato paste, stirring to coat the meat and shallots evenly. Pour in the dry red wine and beef broth, creating a luscious sauce. Then, add the minced garlic, cinnamon stick, whole cloves, bay leaves, dried oregano, ground allspice, and a teaspoon of sugar. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for about two hours. This slow cooking allows the beef to become melt-in-your-mouth tender while the flavors harmonize and deepen.
Step 4: Final Seasoning and Serve
After two hours, check the tenderness of your beef; it should be fork-tender and imbued with the rich, fragrant sauce. Taste your stew and adjust the seasoning with salt and pepper as needed. Remove the cinnamon stick, cloves, and bay leaves before serving. Garnish with fresh parsley for a vibrant finishing touch. Now it’s ready for the table, served hot with your favorite accompaniments.
How to Serve Beef Stifado (Greek Beef Stew) Recipe
Garnishes
Adding fresh parsley not only brightens the presentation but also introduces a fresh herbal note to balance the stew’s richness. You might also sprinkle a little cracked black pepper on top for an added kick or a drizzle of good quality olive oil to enhance the mouthfeel.
Side Dishes
This stew pairs wonderfully with crusty bread, perfect for sopping up the flavorful sauce. Creamy mashed potatoes or fluffy rice pilaf are also fantastic options. For a lighter contrast, a crisp green salad with a lemon vinaigrette provides a refreshing balance.
Creative Ways to Present
Consider serving the Beef Stifado (Greek Beef Stew) Recipe in rustic individual bowls garnished with herbs and whole shallots for extra visual appeal. For a Mediterranean feast vibe, accompany it with small bowls of olives, feta cheese, and roasted vegetables. If you love communal dining, serve it family-style straight from the pot to bring everyone to the table with mingling aromas and warmth.
Make Ahead and Storage
Storing Leftovers
This stew actually tastes even better the next day as the flavors meld further. Store leftovers in an airtight container in the refrigerator for up to three days. Make sure to cool it completely before sealing to maintain its vibrant flavor and texture.
Freezing
To keep your Beef Stifado (Greek Beef Stew) Recipe handy for future meals, freeze in freezer-safe containers or heavy-duty zip-top bags. It can be frozen for up to three months. Thaw overnight in the refrigerator before reheating gently on the stove to preserve the tender texture of the beef.
Reheating
Reheat the stew slowly on the stovetop over low to medium heat, stirring occasionally. Adding a splash of water or broth can help loosen the sauce if it has thickened too much. Avoid microwaving for best texture retention, but if needed, use low power to heat evenly without drying out the beef.
FAQs
What cut of beef is best for Beef Stifado?
Beef chuck roast is ideal because it has enough fat and connective tissue to break down during slow cooking, resulting in tender, flavorful meat perfect for stewing.
Can I use onions instead of shallots?
While onions can work in a pinch, shallots are traditional and provide a sweeter, more delicate flavor that truly defines the authentic taste of Beef Stifado (Greek Beef Stew) Recipe.
Is red wine necessary in the recipe?
Red wine adds essential acidity and depth, but if you prefer not to use alcohol, substitute with additional beef broth and a splash of red wine vinegar to mimic the flavor profile.
How long should I simmer the stew?
Simmering for about two hours is key to achieving tender meat and a well-developed sauce. You can cook it longer on low heat if needed, just keep an eye on the liquid level and add broth if it gets too thick.
Can I make this dish in a slow cooker?
Absolutely! After browning the meat and sautéing the shallots, transfer everything to a slow cooker and cook on low for 6 to 8 hours or until the beef is fall-apart tender.
Final Thoughts
If you want to bring the warmth and soul of a traditional Greek kitchen into your home, this Beef Stifado (Greek Beef Stew) Recipe is your go-to. It’s incredibly satisfying, packed with rich flavors, and surprisingly straightforward to make. I promise, once you try it, it will become one of your favorite go-to comfort meals to share with family and friends. So grab that beef chuck and start simmering some magic in your kitchen today!
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Beef Stifado (Greek Beef Stew) Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 5 minutes
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Description
Beef Stifado is a traditional Greek beef stew known for its rich, aromatic flavors infused with cinnamon, cloves, and red wine. This hearty dish features tender chunks of beef slow-simmered with shallots, garlic, and tomato paste, resulting in a comforting, flavorful meal perfect for family gatherings or cozy dinners.
Ingredients
Beef and Seasoning
- 3 pounds beef chuck roast, cut into 2-inch chunks
- Salt and black pepper, to taste
- 1 teaspoon sugar
Cooking Ingredients
- ¼ cup olive oil
- 15–20 shallots, peeled
- 6 ounces tomato paste (1 small can)
- 1 cup dry red wine (good quality)
- 2 cups low-sodium beef broth
- 5 cloves garlic, minced
- 1 cinnamon stick
- 5 whole cloves
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon ground allspice
Garnish
- Fresh parsley, for garnish
Instructions
- Brown Beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks generously with salt and pepper. Brown the beef in batches, ensuring they develop a nice crust on all sides. Remove and set aside once browned.
- Sauté Shallots: Add the remaining olive oil to the same pot. Add the peeled shallots and sauté them until they become soft and golden, releasing their sweet aroma.
- Simmer Stew: Return the browned beef to the pot with the shallots. Stir in tomato paste, dry red wine, and low-sodium beef broth. Add minced garlic, cinnamon stick, whole cloves, bay leaves, dried oregano, ground allspice, and sugar. Bring the mixture to a boil over high heat, then reduce to low heat. Cover the pot and let the stew simmer gently for about 2 hours, or until the beef is fork-tender and the flavors have melded beautifully.
- Season and Serve: Taste the stew and adjust seasoning with salt and freshly ground black pepper. Remove the cinnamon stick, cloves, and bay leaves. Garnish with chopped fresh parsley. Serve the stifado hot, accompanied by crusty bread, creamy mashed potatoes, or fragrant rice pilaf for a complete meal.
Notes
- Use good quality dry red wine to enhance the stew’s depth of flavor.
- Slow simmering the beef is key to achieving tender meat and a rich, hearty sauce.
- Removing whole spices like cinnamon sticks and cloves before serving prevents overpowering bites.
- Leftovers taste even better the next day as the flavors continue to develop.
- Can be made a day ahead and reheated gently on the stove.
