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
Scale
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.
