Beef Stifado (Greek Beef Stew)
User Reviews
5
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Prep Time
25 mins
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Cook Time
2 hrs
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Total Time
2 hrs 25 mins
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Servings
6
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Calories
605 kcal
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Course
Dinner
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Cuisine
Mediterranean, Greek
Beef Stifado (Greek Beef Stew)
Description
Beef Stifado begins by browning beef chuck chunks in olive oil to develop caramelized flavor, followed by sautéing shallots to soften and enhance sweetness. Ingredients including tomato paste, dry red wine, beef broth, garlic, cinnamon stick, whole cloves, bay leaves, oregano, and ground allspice build a robust, layered taste profile with warm spices and acidity from the wine and tomato base.
The stew is simmered covered for around two hours until the beef becomes tender enough to easily pierce with a fork. Before serving, seasoning is adjusted with salt and pepper, and parsley is sprinkled over to add a fresh herbal note that brightens the dish.
The stew’s savory depth pairs well with side dishes like crusty bread for dipping, creamy mashed potatoes, or simple rice pilaf, making it suitable for a satisfying main course.
Practical tips include browning beef in batches to avoid crowding the pan and caramelizing properly, adding broth if the stew thickens too much during cooking, and recognizing that flavors deepen and meld when the stew rests overnight. Garnishing with parsley just before serving preserves color and freshness.
Ingredients
- 3 pounds beef chuck roast cut into 2 inch chunks
- ¼ cup olive oil
- 15-20 shallot 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 clove whole
- 2 bay leaf
- 1 teaspoon oregano dried
- ½ teaspoon ground allspice
- salt to taste
- black pepper to taste
- 1 teaspoon sugar
- parsley for garnish, fresh
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.
Notes
- Brown the beef in batches to ensure even caramelization and avoid overcrowding the pan.
- Add extra beef broth during cooking if the stew becomes too thick for your preference.
- Flavors develop further when the stew is made ahead and served the next day.
- Garnish with freshly chopped parsley before serving to enhance color and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 605 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 605kcal | 30% |
| Carbohydrates | 19g | 6% |
| Protein | 48g | 96% |
| Fat | 35g | 54% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 565mg | 24% |
| Potassium | 1480mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 476IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 93mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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