4.9 from 120 votes
Stifado-Greek Red Wine Beef Stew
Our Stifado-Greek Red Wine Beef Stew has tender beef, fresh herbs, and delicate pearl onions in a fragrant broth.
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 carrots diced
- 1 celery stalk diced
- 1 onion diced
- 4 garlic cloves diced
- 8 oz pearl onions
- 2 tablespoons tomato paste
- 2 cups red wine
- 1 cup broth can be vegetable, beef or chicken.
- 2 cinnamon sticks
- 4 cloves
- 2 bay leaves
- 1 tablespoon dry oregano
- 1 teaspoon chili pepper flakes
- 1 teaspoon ground nutmeg
- sea salt
- freshly ground pepper
for the bouquet garni
- 2-3 prigs fresh thyme
- 2-3 prigs fresh sage
- 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!
Cup of Yum
Notes
- The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.
- Red wine stew can be kept in the fridge for 3–4 days. Reheat in a saucepan over medium-low heat or the microwave in a glass container.
- Generally, stews freeze well, so you may want to double the recipe and freeze some later. Store the stew in heavy plastic, airtight containers, leaving some space to allow it to expand in the freezer. Keep it frozen for up to 3 months.
Nutrition Information
Calories
600kcal
(30%)
Carbohydrates
16g
(5%)
Protein
28g
(56%)
Fat
40g
(62%)
Saturated Fat
13g
(65%)
Trans Fat
2g
Cholesterol
107mg
(36%)
Sodium
343mg
(14%)
Potassium
771mg
(22%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
3995IU
(80%)
Vitamin C
8mg
(9%)
Calcium
94mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
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.