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Stifado-Greek Red Wine Beef Stew
4.9 from 80 votes

Stifado-Greek Red Wine Beef Stew

Stifado is a Greek beef stew slow-cooked with aromatic spices, vegetables, and red wine. Large chunks of beef are browned, then simmered with pearl onions, carrots, celery, and a bouquet garni of fresh herbs. The sauce is enriched by tomato paste, cloves, cinnamon, and oregano, resulting in a deeply flavored, tender stew that melds sweetness and warmth.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Servings: 6
Calories: 600 kcal
Course: Main Course
Cuisine: Greek

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the tomato paste. Stir and sauté in medium heat for 2-3 min to let flavors develop.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 600

% 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.