If you are looking for a heartwarming dish that brings together tender chunks of beef and the sweet, aromatic presence of onions in a rich, flavorful sauce, then Beef Stifado is your new best friend. This traditional Greek stew offers layers of luscious tastes from red wine, fragrant spices like cinnamon and cloves, and slow-cooked goodness that promises to soak into every bite. Whether you are revisiting Mediterranean classics or trying something new, Beef Stifado will satisfy your craving for comfort with a sophisticated edge.
Ingredients You’ll Need
Simple, fresh, and aromatic ingredients come together effortlessly to create the deep, satisfying flavor of Beef Stifado. Each component plays its own important role in balancing acidity, sweetness, and savory richness while building a hearty texture that is impossible to resist.
- 2 pounds beef chuck, cut into 1.5-inch cubes: This cut is perfect for slow cooking, becoming tender without losing flavor.
- 2 tablespoons olive oil: Adds richness and helps brown the beef for that caramelized depth.
- 2 tablespoons red wine vinegar: Tenderizes the beef and adds a subtle tanginess.
- 1 cup dry red wine: Brings body and complexity to the sauce.
- 2 cups beef broth: Provides a savory base that balances the acidity.
- 2 large onions, finely chopped: Create a sweet, velvety foundation for the stew.
- 8-10 pearl onions, peeled: Their bite-sized sweetness complements the beef beautifully.
- 4 garlic cloves, minced: Infuses the dish with a fragrant warmth.
- 2 bay leaves: Add herbal undertones that elevate the flavor.
- 1 cinnamon stick: Gives a unique aromatic spice that’s signature to Beef Stifado.
- 5 whole cloves: Introduce a rich, slightly sweet spice hinting at Mediterranean tradition.
- 1 tablespoon tomato paste: Thickens the sauce and adds a touch of umami.
- 1 teaspoon sugar: Balances acidity and rounds out the flavors.
- Salt and pepper to taste: Essential for seasoning every layer perfectly.
- 1 tablespoon fresh parsley, chopped (for garnish): Brightens the completed dish with fresh color and flavor.
How to Make Beef Stifado
Step 1: Marinate the Beef
Start by marinating your beef cubes in red wine vinegar and half of the dry red wine. This step tenderizes the meat and infuses it with a subtle tang that balances the richness of the stew. A minimum of one hour is great, but leaving it overnight makes the flavors even more pronounced.
Step 2: Brown the Beef
Heat olive oil in a heavy-bottomed pot over medium heat. Brown the marinated beef in batches, searing all sides until they develop a lovely caramelized crust. This caramelization is where a huge part of that deep flavor comes from, so take your time and be patient. Set the beef aside once browned.
Step 3: Sauté the Onions and Garlic
In the same pot, add the finely chopped onions and cook them gently until they are soft and golden. This slow cooking draws out their natural sweetness, laying a luscious foundation for the stew. Add the minced garlic last, stirring for another minute to release its fragrance without burning.
Step 4: Combine Ingredients and Simmer
Return the browned beef to the pot along with the pearl onions. Stir in the tomato paste and let it cook for two minutes to deepen the sauce’s flavor. Pour in the remaining red wine and beef broth, then add the bay leaves, cinnamon stick, whole cloves, sugar, plus salt and pepper. Bring everything to a boil and then reduce the heat to low. Cover and let your Beef Stifado simmer gently for about two to two and a half hours until the beef and onions are tender and the sauce has thickened beautifully.
Step 5: Final Touches
Before serving, remove the bay leaves, cinnamon stick, and cloves to avoid overpowering bites. Sprinkle fresh chopped parsley over the stew, bringing a burst of color and fresh flavor that brightens this deeply comforting dish.
How to Serve Beef Stifado
Garnishes
Fresh parsley is the classic choice, sprinkled on top just before serving. It lifts the rustic richness of Beef Stifado with its vibrant green color and slight herbal freshness. For a little extra indulgence, a drizzle of good olive oil can add silkiness to each serving.
Side Dishes
This stew pairs wonderfully with simple sides that soak up its glorious sauce. Crusty bread is perfect for mopping up every last drop. Creamy mashed potatoes offer a smooth contrast to the tender meat and sweet onions, and serving it over al dente pasta creates a wonderfully satisfying meal.
Creative Ways to Present
For a fun twist, try serving Beef Stifado inside baked potatoes or hollowed-out bread bowls. It makes for an eye-catching presentation and transforms this homely dish into something a little special for gatherings. You could also plate it over saffron rice or polenta for an elegant Mediterranean-inspired meal.
Make Ahead and Storage
Storing Leftovers
Beef Stifado tastes even better the next day, as resting allows the flavors to meld beautifully. Store leftovers in an airtight container in the refrigerator for up to three days. The beef will stay tender, and the sauce will remain thick and flavorful.
Freezing
This stew freezes exceptionally well, making it a perfect make-ahead meal. Allow it to cool completely, then portion into freezer-safe containers. It will keep in the freezer for up to three months without losing its hearty flavor or texture.
Reheating
To reheat, thaw overnight in the fridge if frozen, then gently warm Beef Stifado on the stovetop over low heat, stirring occasionally. You can add a splash of broth or water if the sauce has thickened too much. Avoid microwaving as gentle reheating helps keep the meat juicy and tender.
FAQs
Can I use a different cut of beef for Beef Stifado?
While beef chuck is ideal due to its marbling and ability to become tender, other stew-friendly cuts like brisket or short ribs can work well too. Just be sure to adjust cooking times as needed to achieve tenderness.
Is it possible to make Beef Stifado without alcohol?
Yes! You can substitute the dry red wine with non-alcoholic grape juice, and if you prefer, omit the red wine vinegar or use a mild vinegar like apple cider. The result will be milder but still delicious.
Why are pearl onions used in Beef Stifado?
Pearl onions add a subtle sweetness and textural contrast that complements the rich beef and sauce perfectly. Their small size also means they cook quickly and absorb the flavors wonderfully.
Can I prepare Beef Stifado in a slow cooker?
Absolutely! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker and cook on low for 6 to 8 hours. This method retains tenderness and allows the flavors to develop deeply with minimal fuss.
How thick should the sauce be? Should it be soupy or more like a gravy?
The sauce in Beef Stifado is best when thick and luscious, almost gravy-like. It should coat the beef and onions nicely but not be overly watery. Slow simmering helps reduce the liquid and concentrate the flavors perfectly.
Final Thoughts
Beef Stifado is one of those treasured dishes that feels like a warm hug on a plate. Its blend of tender beef, sweet onions, and fragrant spices cooked low and slow is simply irresistible. Whether you’re sharing it with family or impressing friends with a taste of Greece, this recipe is sure to become a beloved classic in your kitchen. Give it a try and let the deeply comforting flavors of Beef Stifado bring joy to your table.
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Beef Stifado
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
Beef Stifado is a traditional Greek stew featuring tender beef chuck simmered slowly with pearl onions, garlic, red wine, and aromatic spices. This hearty and flavorful dish combines rich braised meat with a thick, savory sauce that embodies Mediterranean comfort food perfect for family dinners or special occasions.
Ingredients
Meat and Marinade
- 2 pounds beef chuck, cut into 1.5-inch cubes
- 2 tablespoons red wine vinegar
- 1/2 cup dry red wine (for marinating)
Cooking Ingredients
- 2 tablespoons olive oil
- 1/2 cup dry red wine (for cooking)
- 2 cups beef broth
- 2 large onions, finely chopped
- 8–10 pearl onions, peeled
- 4 garlic cloves, minced
- 2 bay leaves
- 1 cinnamon stick
- 5 whole cloves
- 1 tablespoon tomato paste
- 1 teaspoon sugar
- Salt and pepper to taste
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Marinate the Beef: Combine the beef cubes with red wine vinegar and half of the dry red wine in a bowl. Cover and marinate for at least 1 hour, ideally overnight, to tenderize the meat and impart flavor.
- Brown the Beef: Heat olive oil in a heavy-bottomed pot over medium heat. Remove beef from marinade, reserving the liquid, and in batches, brown the beef cubes on all sides until caramelized. Set browned beef aside.
- Sauté Onions and Garlic: In the same pot, add the finely chopped onions and cook until softened and golden, stirring occasionally. Add the minced garlic and stir for an additional minute until fragrant.
- Add Pearl Onions and Tomato Paste: Return the browned beef to the pot along with peeled pearl onions. Stir in the tomato paste and cook for 2 minutes to develop flavor.
- Add Liquids and Spices: Pour in the remaining red wine, reserved marinade liquid, and beef broth. Add bay leaves, cinnamon stick, whole cloves, sugar, salt, and pepper. Stir to combine and bring to a boil.
- Simmer the Stew: Reduce heat to low, cover the pot, and let simmer gently for 2 to 2.5 hours. Cook until the beef and onions are very tender and the sauce is thickened, stirring occasionally as needed.
- Final Touches: Remove bay leaves, cinnamon stick, and cloves from the stew. Adjust seasoning if needed.
- Serve: Garnish with fresh chopped parsley. Serve warm with crusty bread, mashed potatoes, or pasta for a complete meal.
Notes
- For richer flavor, brown pearl onions separately before adding to the stew.
- Using a slow cooker is a convenient alternative to stovetop; cook low and slow without constant attention.
- Substitute red wine with non-alcoholic grape juice and omit vinegar for a milder taste and to keep the dish alcohol-free.
- This stew tastes even better the next day as the flavors deepen and meld.
