Beef Stifado (Greek Beef Stew)
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This Beef Stifado (Greek Beef Stew) is a treasure trove of flavors, from the deep, rich red wine to the warm, inviting spices that simmer together to create something truly magical. Serve it up with some crusty bread or fluffy rice pilaf, and you’ve got yourself a meal that’s both comforting and sophisticated.
Easy Beef Stifado (Greek Beef Stew)
Imagine coming home to the comforting aromas of Beef Stifado, a robust Greek stew that turns an ordinary evening into a special occasion. I love how the rich spices meld with the succulent beef, each bite tender enough to make your heart sing. This stew is a warm embrace on a plate, easy to make and sure to impress anyone lucky enough to join you for dinner.
Ingredients You’ll Need
- Beef chuck roast: I use this for its marbling, which makes the beef tender when slow-cooked. Stewing beef or beef brisket are great substitutes.
- Olive oil: You’ll need some olive oil to brown the beef and sauté the shallot. You can swap it with another cooking oil if you prefer.
- Shallots: These add a sweet, yet sharp depth to the stew. If you don’t have any shallots, regular onions will work just fine.
- Tomato paste: To thicken the sauce and provides a concentrated tomato flavor.
- Red wine: I recommend a good quality dry wine to enrich the stew with depth and acidity. If you don’t cook with alcohol, just add some extra beef broth mixed with a tablespoon of red wine vinegar. I recommend Merlot, Cabernet Sauvignon, Pinot Noir or a Shiraz.
- Beef broth: Opt for a low sodium or no sodium added broth.
- Garlic: Fresh garlic minced for a punch of sharp flavor.
- Cinnamon stick, whole cloves, and bay leaves: These spices are non-negotiable for their warm and aromatic qualities that define Stifado.
- Dried oregano and ground allspice: For that authentic Greek flavor. If you’re out of allspice, a pinch of ground cloves or nutmeg could mimic some of its warmth.
- Salt and pepper: For seasoning. Adjust these to taste.
- Sugar: Just a teaspoon to balance the acidity from the tomato and wine.
- Fresh parsley: Freshly chopped for garnish.
Start by heating two tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Brown the meat in batches to ensure it gets a nice caramelization on all sides, then set the browned beef aside. This step locks in flavors that will deepen as the stew cooks.
In the same pot, add the remaining olive oil and throw in the shallots. Sauté them until they begin to soften and turn a lovely golden color. The shallots bring a beautiful sweetness to the stew.
Return the beef to the pot. Mix in the tomato paste, pour in the red wine, and add the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the minced garlic, cinnamon stick, cloves, bay leaves, dried oregano, ground allspice, and a teaspoon of sugar. Bring everything to a boil, then reduce the heat to a simmer. Cover the pot and let it cook gently for about 2 hours, or until the beef is tender and the flavors are melded beautifully.
Toward the end of cooking, check the seasoning and adjust with more salt and pepper as needed. When ready, dish up the stifado hot, garnished with chopped parsley.
How To Serve
Serving up Beef Stifado is all about complementing its rich flavors and hearty texture. Here are some of my go-to sides that make this stew a complete meal:
Mashed Potatoes
No Knead Bread
Creamy Polenta
Greek Salad
Frequently Asked Questions
Can I make Beef Stifado ahead of time?
Absolutely! In fact, like many stews, Beef Stifado often tastes even better the next day. The flavors have more time to meld together, enhancing the overall taste. Just store it in the refrigerator overnight and reheat gently before serving.
How can I thicken the sauce if it’s too runny?
If you find the sauce too thin after the cooking time, you can thicken it by simmering it uncovered for an additional 10-15 minutes to reduce, or you can mix a tablespoon of cornstarch with a little cold water and stir it into the stew. Let it simmer for a few more minutes to achieve the desired consistency.
Is it possible to make this dish in a slow cooker?
Yes, Beef Stifado adapts beautifully to a slow cooker. Simply brown the beef and sauté the shallots as instructed, then transfer everything to your slow cooker. Cook on low for 8 hours or on high for about 4 hours until the beef is tender and the flavors are well combined.
Expert Tips
- Sear the beef well: Make sure to brown the beef chunks thoroughly. This step adds a rich flavor to the stew as the browning creates a fond on the bottom of the pan that’s packed with taste.
- Choose the right wine: Opt for a dry red wine that you enjoy drinking. The flavor of the wine is key to the depth of the stew, so a better quality wine will significantly enhance the final dish.
- Use fresh spices: For the best flavor, use fresh cinnamon sticks, whole cloves, and bay leaves. Fresh spices make a noticeable difference in the complexity of your stew’s aroma and taste.
- Low and slow is the way to go: Simmer the stew gently. A slow and steady cook time allows the beef to become tender and the flavors to develop fully.
Storing Leftovers
To store Beef Stifado, let it cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. If you need to store it longer, freeze it in a sealed container for up to 3 months; just thaw in the refrigerator overnight and reheat gently when ready to serve.
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Beef Stifado (Greek Beef Stew)
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Ingredients
- 3 pounds beef chuck roast (cut into 2 inch chunks)
- ¼ cup olive oil
- 15-20 shallots (peeled)
- 6 ounces tomato paste (1 small can)
- 1 cup red wine (a good quality dry wine)
- 2 cups beef broth (low sodium)
- 5 cloves garlic (minced)
- 1 cinnamon stick
- 5 whole cloves
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon ground allspice
- salt and pepper (to taste)
- 1 teaspoon sugar
- fresh parsley (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef chunks with salt and pepper, then brown them in batches. Set the browned beef aside.
- In the same pot, add the remaining olive oil and the shallots. Sauté them until they start to soften and take on a golden hue.
- Return the beef to the pot. Add the tomato paste, red wine, beef broth, minced garlic, cinnamon stick, cloves, bay leaves, dried oregano, ground allspice and sugar.
- Bring the mixture to a boil, then lower the heat to a simmer. Cover and let it cook for about 2 hours, or until the beef is tender.
- Check the seasoning at the end of the cooking time and adjust with salt and pepper as necessary.
- Dish up the stifado hot, garnished with chopped parsley. It’s wonderful with crusty bread, mashed potatoes, or a simple rice pilaf.
Equipment
Notes
- Brown the beef in batches to ensure you caramelize without overcrowding the pan.
- If the stew seems too thick, add a bit more beef broth during cooking to adjust the consistency.
- This dish tastes even better the next day as the flavors have more time to meld together.
- Garnish with fresh parsley just before serving to add a burst of color and freshness.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
