Stifado-Greek Red Wine Beef Stew
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Servings
6
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Calories
600 kcal
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Course
Main Course
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Cuisine
Greek
Stifado-Greek Red Wine Beef Stew
Description
Stifado-Greek Red Wine Beef Stew starts by coating beef chuck stew pieces lightly with flour then browning them in olive oil to develop a rich crust. Onion and diced garlic cook with spices such as nutmeg, chili flakes, oregano, along with whole cloves, cinnamon sticks, and bay leaves, building a fragrant base. Tomato paste adds body and mild acidity. The beef, pearl onions, carrots, and celery combine and simmer gently in red wine and broth until the meat becomes tender and infused with complex flavors. The fresh bouquet garni of thyme, sage, and rosemary adds herbal brightness to balance the warm spices.
The resulting stew has a thick, wine-imbued sauce with soft vegetables and rich meat pieces. It's well suited for serving with bread, rice, or potatoes to soak up the sauce. Stifado's layered spices and long cooking make it a hearty, comforting meal especially fitting for cooler days.
This stew keeps well refrigerated for several days and freezes successfully for up to 3 months. Reheat gently to maintain texture and flavor.
Ingredients
- 2 lbs beef chuck cut in pieces for stew
- 2 tablespoons flour all purpose
- 4 tablespoons olive oil extra virgin
- 2 carrot diced
- 1 celery diced, stalk
- 1 onion diced
- 4 garlic diced, cloves
- 8 oz pearl onions
- 2 tablespoons tomato paste
- 2 cups red wine
- 1 cup broth can be vegetable, beef or chicken.
- 2 cinnamon stick
- 4 cloves
- 2 bay leaf
- 1 tablespoon oregano dry
- 1 teaspoon chili pepper flakes
- 1 teaspoon ground nutmeg
- salt sea salt
- black pepper freshly ground
for the bouquet garni
- 2-3 prigs thyme fresh
- 2-3 prigs sage fresh
- 1-2 prigs rosemary
Instructions
- Preheat oven to 170°C / 350°F.Gather all the fresh herbs and tie them together using some cooking twine to create your bouquet garni.
- Arrange the beef stew pieces on a platter lined with paper towels. Pat dry all the pieces to tremove the extra moisture. Sprinkle some flour all over beef pieces.
- Add the olive oil to the pot. Turn heat to medium-high. Add the beef, 4-5 pieces at a time. Brown them all over for 1 min, them remove, place in a clean plate and, set aside for later. Repeat the process until all pieces are nicely brown all over.
- Add the diced onions to the pot. Season with a pinch of salt. Add the garlic. Saute for 1-2 minutes. Season with freshly ground pepper, a teaspoon of ground nutmeg, a teaspoon of chili pepper flakes, and a tablespoon of oregano. Add the bay leaves, cloves, and cinnamon sticks.
- Add the tomato paste. Stir and sauté in medium heat for 2-3 min to let flavors develop.
- Add the diced carrots, celery and beef pieces and mix gently. Turn the heat to high and add the wine. Simmer in high heat for 2-3 min to let the alcohol evaporate. Lower heat to medium. Add the pearl onions and the broth. Add the bouquet garni. Stir gently and simmer for 5 minutes.
- Cover and place pot in the oven. Cook for 1 hour and 30 min. Remove from oven, remove lid and let it sit for 10 min before serving.Serve with crispy french fries on the side to dip in the sauce. Enjoy!
Notes
- Store leftover stew in airtight containers in the fridge up to 3-4 days and reheat slowly.
- Double the recipe and freeze portions in heavy plastic containers for up to 3 months.
- Use a bouquet garni of fresh thyme, sage, and rosemary tied together for easy removal and infused flavor.
- Browning the beef before simmering helps develop deeper flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 600 kcal
% Daily Value*
| Calories | 600kcal | 30% |
| Carbohydrates | 16g | 5% |
| Protein | 28g | 56% |
| Fat | 40g | 62% |
| Saturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 107mg | 36% |
| Sodium | 343mg | 14% |
| Potassium | 771mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 3995IU | 80% |
| Vitamin C | 8mg | 9% |
| Calcium | 94mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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