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
Scale
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.
