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
Scale
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.
