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beef stifado (greek beef stew in a dutch oven with a wooden spoon inside.
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4.84 from 12 votes

Beef Stifado (Greek Beef Stew)

Beef Stifado is a traditional style Greek beef stew simmered in red wine with cinnamon, cloves, and tender shallots. This simplified version keeps the classic flavors intact while making the process straightforward for the everyday cook.
Prep Time25 minutes
Cook Time2 hours
Total Time2 hours 25 minutes
Course: Dinner
Cuisine: Greek, Mediterranean
Keyword: beef stifado, greek beef stew
Servings: 6
Calories: 605kcal
Author: Joanna Cismaru

Equipment

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
US Customary - Metric

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.
    process shots showing how to make beef stifado.
  • 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.
    process shots showing how to make beef stifado.
  • 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.
    process shots showing how to make beef stifado.
  • 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.
    process shots showing how to make beef stifado.
  • 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.

Video

Notes

  1. Brown the beef in batches over medium high heat so it develops a deep crust. This builds the base flavor of the stew.
  2. Keep the simmer gentle. Small bubbles are ideal. A rapid boil can make the beef tough.
  3. Use whole cinnamon and cloves, not ground. Whole spices infuse gradually and are easier to remove before serving.
  4. Taste before adding extra sugar. The shallots often provide enough natural sweetness.
  5. If the sauce reduces too much during cooking, add a small splash of beef broth to adjust the consistency.
  6. Remove the cinnamon stick, cloves, and bay leaves before storing leftovers so the flavor does not intensify.

Nutrition

Serving: 1serving | Calories: 605kcal | Carbohydrates: 19g | Protein: 48g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 565mg | Potassium: 1480mg | Fiber: 4g | Sugar: 9g | Vitamin A: 476IU | Vitamin C: 12mg | Calcium: 93mg | Iron: 7mg
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