Go Back

Beef Stifado

A warm, aromatic dish featuring tender beef stewed in a rich sauce infused with spices, herbs, and sweet onions, perfect for busy evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 350
Ingredients Method Notes

Ingredients
  

For the stew
  • 2 lbs beef chuck, cut into bite-sized pieces Ideal cut of meat for tenderness.
  • 4 tablespoons olive oil For searing the beef.
  • 2 medium onions, finely sliced Adds sweetness and depth.
  • 4 cloves garlic, minced Enhances the flavor profile.
  • 28 oz chopped tomatoes (2 cans of 14 oz each) Base of the stew.
  • 2 cups red wine Can be substituted with more beef broth or grape juice.
  • 1 cup beef broth For added flavor.
  • 3-4 leaves bay leaves Infuses the stew with aroma.
  • 1 teaspoon cinnamon Adds warmth and richness.
  • 1 teaspoon allspice Enhances flavor.
  • 1 tablespoon sugar Balances the acidity of tomatoes.
  • Salt and pepper to taste Season according to preference.
  • Fresh parsley, for garnish Optional, for presentation.

Method
 

Cooking Steps
  1. In a large pot over medium-high heat, heat the olive oil. Add the beef chunks and season with salt and pepper. Sear until golden brown on all sides (about 6-8 minutes).
  2. In the same pot, add the sliced onions and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
  3. Stir in the chopped tomatoes, red wine, beef broth, bay leaves, cinnamon, allspice, and sugar. Bring the mixture to a simmer.
  4. Return the browned beef to the pot, cover, and reduce the heat to low. Let it gently bubble away for about 2 hours.
  5. After 2 hours, taste and adjust seasoning if necessary. Once the beef is tender and sauce is thickened, remove from heat and garnish with fresh parsley.

Notes

This dish tastes even better the next day! Make it in advance and enjoy leftovers. If the sauce appears lumpy, it's part of the rustic charm.