Stifado (Greek Beef Stew)
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 45 mins
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Total Time
15 mins
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Servings
6
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Calories
4741 kcal
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Course
Main Course, Soup
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Cuisine
Greek
Stifado (Greek Beef Stew)
Description
This recipe starts by seasoning and browning bite-sized pieces of chuck roast in olive oil to create a caramelized exterior that seals in juices. After browning, the beef is set aside while peeled pearl onions are gently sautéed until softened but not caramelized. Garlic and tomato paste are added to build a savory base.
Warm spices including a cinnamon stick, bay leaves, ground cloves, and allspice berries are incorporated, creating a fragrant and complex flavor profile characteristic of Stifado. Red wine and cognac add depth and acidity, while canned tomatoes contribute body and sweetness. The stew simmers slowly to meld these flavors and tenderize the beef thoroughly.
The finished stew features tender beef, softened onions, and a thick, spiced tomato-wine sauce. Stifado is typically served as a hearty main dish, often accompanied by bread or potatoes to complement the rich sauce.
Using frozen pearl onions saves peeling time, but fresh peeled pearl onions or substitutes like shallots or leek pieces may be used. The recipe balances traditional Mediterranean ingredients to create a stew with layered warmth and a distinctive sweet-spicy aroma.
Ingredients
- 2 pounds chuck roast trimmed and cut into 1 ½-inch pieces
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds pearl onions peeled (frozen are fine-they do not need to be defrosted, whole
- 5 garlic coarsely chopped, cloves
- 1 tablespoons tomato paste
- 2 bay leaf
- 1 cinnamon stick
- ¼ teaspoon ground clove
- 4 allspice berries or 1/4 teaspoon ground allspice
- 1 cup red wine full-bodied
- 1/4 cup cognac or brandy
- 1 tomatoes canned, whole or diced, good quality, 14-ounce can
Instructions
- Brown the beef in batches. Pat the meat dry, spread it on a tray, and season it well with salt and pepper. In a Dutch oven or heavy-bottom non-reactive pot, heat the olive oil over high heat. When the oil begins to shimmer, add the meat in a single layer and sauté, turning until lightly browned on all sides, about 1 to 2 minutes per side. You will need to do this in batches so as not to overcrowd the pot (which would prevent it from getting a nice sear and seal in the juices). Use a slotted spoon to transfer the browned pieces to a large mixing bowl. Cover and set aside.
- Sauté the pearl onions. Turn the heat to medium and add the peeled pearl onions (if you are using frozen, you do not need to defrost them first). Stir to coat with the oil, adding a dash more oil if needed. Cook until they are softened but not caramelized, about 10 minutes. Add the chopped garlic, stir, and cook for another minute.
- Season the onions and garlic. With a wooden spoon, stir in the tomato paste, bay leaves, cinnamon, ground clove, and allspice berries. Allow this mixture to caramelize for one minute, then return the meat and its accumulated juices to the pot and stir to coat with the spices.
- Deglaze the pan. Pour the red wine and cognac, into the pot scraping the bottom with a wooden spoon to release any fond (browned bits). Let it simmer for 5 minutes to allow some of the alcohol to evaporate and to deglaze the pan.
- Simmer. Add the canned tomatoes and enough warm water to cover the meat. Reduce the heat to a medium or medium-low — you just want a slow simmer —and cover the pot. Cook until the meat is tender and the sauce is slightly thickened. This takes about 1 hour 40 minutes to 2 hours, depending on the size of the meat pieces. Halfway through cooking, open the lid, give it a stir, and check to make sure there is still enough water. If you need to add a little more hot water.
- Finish and serve. When the meat is nice and tender, taste it and adjust the seasoning. Remove the bay leaves, cinnamon stick, and allspice berries. Allow the dish to sit, uncovered, for 15 minutes. Serve the stifado warm, over orzo pasta, rice, mashed potatoes, or, Greek French fries.
Notes
- Frozen pearl onions can be used to save peeling time; they do not require defrosting before cooking.
- If pearl onions are unavailable, peeled shallots or 1-inch pieces of leeks make suitable substitutes.
- For authentic flavor, use quality Mediterranean olive oil and ingredients when possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4741 kcal
% Daily Value*
| Calories | 474.1kcal | 24% |
| Carbohydrates | 16.4g | 5% |
| Protein | 31.1g | 62% |
| Fat | 26.6g | 41% |
| Saturated Fat | 8.9g | 45% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 15.4g | 77% |
| Trans Fat | 1g | 50% |
| Cholesterol | 104.3mg | 35% |
| Sodium | 539.4mg | 22% |
| Potassium | 891mg | 19% |
| Fiber | 3.2g | 13% |
| Sugar | 7.1g | 14% |
| Vitamin A | 148.9IU | 3% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 89.8mg | 9% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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