If you’re craving a rich and comforting dish that exudes warmth and tradition, the Stifado: Greek Beef Stew with Shallots Recipe is an absolute must-try. This stew offers tender beef cubes slowly simmered with a beautiful bouquet of shallots, cinnamon, cloves, and red wine, creating a depth of flavor that feels like a big, cozy hug from Greece. Every spoonful melts in your mouth, balancing the subtle sweetness of the shallots with the hearty, savory notes of the tender beef and fragrant spices. Whether it’s a family dinner or an intimate gathering, this classic Greek dish never fails to impress and satisfy.
Ingredients You’ll Need
Making this Stifado is simpler than it sounds because it relies on a handful of essential ingredients, each one lending a special quality to the stew. The freshness and quality of the beef, the sweetness of the shallots, and the fragrant spices come together in perfect harmony to create a dish that’s pure joy to eat.
- Beef chuck (2 lbs): Choose well-marbled beef chuck for tender, flavorful meat that becomes deliciously soft after slow cooking.
- Olive oil (2 tbsp): Brings a lovely richness and helps brown the beef beautifully, building flavor right from the start.
- Shallots (1 1/2 lbs, peeled): These small onions offer a gentle sweetness that is fundamental to the stew’s character.
- Garlic (4 cloves, minced): Adds aromatic depth and a subtle kick without overpowering the other flavors.
- Red wine (1/2 cup): Introduces acidity and complexity while tenderizing the beef as it simmers.
- Red wine vinegar (1/4 cup): Gives the dish a bright tang that balances the richness beautifully.
- Crushed tomatoes (14 oz can): Provides a luscious base with slight sweetness and acidity to the stew.
- Tomato paste (2 tbsp): Concentrates the tomato essence, enriching both texture and taste.
- Cinnamon stick (1): Offers warmth and a subtle hint of spice that is quintessential in traditional Stifado.
- Whole cloves (3–4): Give that signature aromatic punch that makes the stew unforgettable.
- Bay leaves (2): Add gentle herbal notes that deepen the flavor.
- Ground allspice (1/2 tsp): Brings a mild sweetness with cloves and nutmeg undertones that complement the stew’s spices.
- Sugar (1/2 tsp): Balances acidity and enhances the natural sweetness of the shallots and tomatoes.
- Salt and black pepper (to taste): Essential for seasoning to bring all flavors into perfect balance.
- Beef broth or water (1 cup): Keeps the stew moist and juicy while blending the ingredients.
How to Make Stifado: Greek Beef Stew with Shallots Recipe
Step 1: Brown the Beef
Start by heating olive oil over medium-high heat in a large pot or Dutch oven. Brown your beef cubes in batches, making sure every side has a nice golden crust. This step is crucial—those browned bits left behind in the pot will infuse the stew with rich, deep flavor. Once browned, set the beef aside on a plate to rest.
Step 2: Sauté the Shallots and Garlic
In the same pot, toss in the peeled shallots and sauté for about 4 to 5 minutes until they turn golden and slightly caramelized. This gentle cooking draws out their natural sweetness, which is a hallmark of Stifado. Add the minced garlic and cook just for another minute, making sure it doesn’t brown too much or become bitter.
Step 3: Deglaze the Pot
Pour in the red wine and red wine vinegar to deglaze, scraping the bottom of the pot to lift those flavorful browned bits. This step layers the dish with sharp acidity and complexity, unlocking hidden depths in the meat and vegetables.
Step 4: Add Tomatoes and Spices
Now stir in the crushed tomatoes, tomato paste, cinnamon stick, cloves, bay leaves, ground allspice, and sugar. Pour in the beef broth or water to keep everything moist. These ingredients create a luscious, aromatic sauce that will slowly reduce around the beef.
Step 5: Simmer the Stew
Return the beef to the pot and season with salt and black pepper. Bring it all to a gentle simmer, then cover and lower the heat to keep it cooking slowly. Let it stew for 2 to 2 1/2 hours, stirring occasionally, until the beef becomes meltingly tender and the sauce thickens to perfection.
Step 6: Final Touches
Before serving, remove the cinnamon stick, bay leaves, and cloves. These add fantastic flavor but aren’t meant to be eaten whole. Your Stifado: Greek Beef Stew with Shallots Recipe is now ready to be enjoyed!
How to Serve Stifado: Greek Beef Stew with Shallots Recipe
Garnishes
Keep it simple with a sprinkle of fresh flat-leaf parsley or a few fresh oregano leaves. These bright herbs elevate the dish visually and add a fresh contrast to the deep, slow-cooked flavors in the stew.
Side Dishes
Serve this stew alongside crusty bread to soak up every bit of that amazing sauce, or pair it with creamy mashed potatoes or fluffy rice. The starch will balance the intensity of the stew and make the meal complete and satisfying.
Creative Ways to Present
If you’re feeling adventurous, try serving the Stifado in rustic earthenware bowls for an authentic, homey vibe. You can also complement it with a Greek salad featuring cucumbers, olives, and feta, or add roasted vegetables for a wonderful textural contrast. Presentation is part of the fun when sharing this traditional dish!
Make Ahead and Storage
Storing Leftovers
This stew actually tastes better the next day because the flavors have more time to meld and intensify. Store leftovers in an airtight container and refrigerate for up to 3 days.
Freezing
Stifado freezes very well. Allow it to cool completely, then transfer to freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently reheat on the stovetop over low heat, stirring occasionally to warm evenly. If the sauce seems too thick, a splash of water or broth will help loosen it up without sacrificing flavor.
FAQs
Can I substitute pearl onions for shallots in this recipe?
Absolutely! Pearl onions make a great substitute and provide a similar sweetness and texture. Just be sure to peel them well and sauté gently so they don’t burn.
Is it necessary to use red wine and vinegar?
Red wine and vinegar add essential acidity and depth to Stifado, but if you prefer, you can use more broth and a splash of lemon juice as an alternative. The dish will still be delicious, though the flavor profile changes slightly.
Can I use other cuts of beef for this stew?
Yes, cuts suitable for slow cooking like brisket or short ribs will work. Make sure the meat is well-suited to long, slow simmering to achieve that tender texture.
How long can I keep Stifado refrigerated?
Store it in an airtight container in the fridge for 2 to 3 days. Beyond that, the quality might begin to deteriorate. For longer storage, freezing is your best option.
Is Stifado traditionally served with anything specific?
Traditionally, Stifado is often served with crusty bread or rice to soak up the rich sauce, but mashed potatoes or even creamy polenta work beautifully as well, depending on your personal preference.
Final Thoughts
There’s something truly special about making and sharing the Stifado: Greek Beef Stew with Shallots Recipe. The way the beef becomes tender and full of warm, complex spices while the shallots meld into a sweet, silky presence creates an unforgettable dining experience. I highly encourage you to give this classic Greek dish a place on your table—it’s a comforting, soul-satisfying stew that brings friends and family together like few other meals can.
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Stifado: Greek Beef Stew with Shallots Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Gluten Free
Description
Stifado is a traditional Greek beef stew known for its rich, hearty flavor and tender meat slow-cooked with sweet shallots, aromatic spices, and a savory tomato-based sauce. This comforting dish is perfect for cozy dinners and showcases the best of Mediterranean rustic cooking.
Ingredients
Beef and Meat
- 2 lbs beef chuck, cut into 2-inch cubes
Vegetables and Aromatics
- 1 1/2 lbs small shallots, peeled
- 4 garlic cloves, minced
Liquids
- 2 tbsp olive oil
- 1/2 cup red wine
- 1/4 cup red wine vinegar
- 1 cup beef broth or water
Tomato Components
- 1 (14 oz) can crushed tomatoes
- 2 tbsp tomato paste
Spices and Seasonings
- 1 cinnamon stick
- 3–4 whole cloves
- 2 bay leaves
- 1/2 tsp ground allspice
- 1/2 tsp sugar
- Salt and black pepper to taste
Instructions
- Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches on all sides to develop a deep, rich color and flavor. Once browned, transfer the beef to a plate to rest.
- Sauté Shallots and Garlic: In the same pot, add the peeled shallots and sauté for 4–5 minutes until they turn golden and start to soften. Add the minced garlic and cook for another minute, releasing its aroma without browning.
- Deglaze the Pot: Pour in the red wine and red wine vinegar to deglaze, scraping up all the flavorful browned bits stuck to the bottom of the pot. This step adds depth to the stew.
- Add Tomatoes and Spices: Stir in the crushed tomatoes, tomato paste, cinnamon stick, whole cloves, bay leaves, ground allspice, sugar, and the beef broth or water to combine all flavors.
- Simmer the Stew: Return the browned beef cubes to the pot. Season generously with salt and black pepper. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook gently for 2 to 2 1/2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened beautifully.
- Finish and Serve: Remove the cinnamon stick, bay leaves, and cloves before serving to avoid any unexpected bites from whole spices. Serve hot with crusty bread, rice, or mashed potatoes.
Notes
- Stifado can be prepared a day ahead; the flavors deepen and improve after resting overnight in the refrigerator.
- Pearl onions are an excellent substitute for shallots if you prefer or cannot find shallots.
- Serve with crusty bread, rice, or creamy mashed potatoes to soak up the delicious sauce.
