Beef Stifado

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A rich, slow-cooked Greek stew, Beef Stifado is all about comfort and deep, satisfying flavor. It marries tender beef with pearl onions, tomatoes, red wine, and warming spices like cinnamon and cloves. This is a dish that gently simmers its way into your heart (and appetite), rewarding patience with meltingly soft meat and a sauce so luscious you’ll want to mop it up with crusty bread.

It’s ideal for lazy Sundays or when you need something hearty to serve a crowd. Greek grandmothers might argue over whose version is best, but this one brings rustic charm with every bite, perfect for cozy nights or festive gatherings alike.

What Cut of Beef Works Best for Stifado?

For the most tender, flavor-packed result, choose well-marbled cuts that can stand up to long, slow cooking. Chuck roast or stewing beef cubes are perfect, as they soak in the stew’s flavors without drying out. Trim any large fat pieces but keep the marbling—it’s essential for that rich mouthfeel.

Ingredients for the Beef Stifado

• Beef Chuck (or stewing beef): The main protein, slow-cooked to tender perfection.
• Pearl Onions: These sweet, small onions are traditional and become meltingly soft in the sauce.
• Garlic: Adds bold, aromatic flavor.
• Red Wine: Deepens the richness of the stew and helps tenderize the beef.
• Tomato Paste & Crushed Tomatoes: For a robust, tangy base.
• Red Wine Vinegar: Cuts through the richness with needed acidity.
• Cinnamon Stick & Whole Cloves: These warm spices bring a distinctly Greek character.
• Bay Leaves & Fresh Thyme: Earthy undertones to balance the sweetness.
• Olive Oil: For sautéing and richness.
• Salt & Pepper: To season and enhance.

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How To Make the Beef Stifado

Step 1: Brown the Beef

Heat olive oil in a large Dutch oven. Working in batches, sear the beef cubes until browned on all sides. Set aside.

Step 2: Soften the Aromatics

In the same pot, add more olive oil if needed. Sauté pearl onions until golden, then add garlic and cook until fragrant.

Step 3: Build the Base

Stir in tomato paste, allowing it to caramelize slightly. Pour in red wine to deglaze the pot, scraping up any browned bits. Add crushed tomatoes and vinegar.

Step 4: Spice It Up

Toss in the cinnamon stick, cloves, bay leaves, and thyme. Stir everything together.

Step 5: Simmer to Perfection

Return the beef to the pot. Bring to a simmer, cover, and cook on low heat for 2 to 2.5 hours, until the beef is tender and the sauce has thickened.

Step 6: Final Seasoning

Remove bay leaves and cinnamon stick. Season with salt and pepper to taste.

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How to Serve and Store Beef Stifado

Serve Beef Stifado warm, ladled generously over a bed of mashed potatoes, orzo, or crusty bread. Its savory, spiced sauce is meant for soaking.

To store, let the stew cool completely, then refrigerate in an airtight container for up to 4 days. It also freezes well for up to 3 months. Reheat slowly on the stovetop for best flavor retention.

What to Serve With Beef Stifado?

Crusty Rustic Bread

The sauce demands a good bread to soak it all up.

Creamy Mashed Potatoes

A classic pairing that balances the stew’s richness.

Orzo or Buttered Egg Noodles

Traditional Greek-style sides that absorb the tomato-wine sauce beautifully.

Greek Salad

A refreshing, crunchy contrast with feta, olives, and cucumbers.

Roasted Lemon Potatoes

Bring a bright, citrusy Greek flair to the meal.

Steamed Green Beans

Simple and fresh to balance the hearty stew.

A Glass of Red Wine

A natural match to the dish’s deep flavors.

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Want More Hearty Dinner Ideas?

If you love this comforting Beef Stifado, you might also want to explore these satisfying meals:

• Creamy Beef and Shells Recipe for something rich and kid-friendly.
• Stovetop Creamy Ground Beef Pasta for a one-pot wonder.
• Cheesesteak Tortellini in Rich Provolone Sauce if you’re craving a cheese-loaded delight.
• French Onion Ground Beef and Rice Casserole for deep savory flavor in a baked dish.
• Loaded Bacon Cheeseburger Alfredo Pasta for a fun, indulgent dinner.

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And let me know in the comments how yours turned out. Did you serve it with orzo or potatoes? Did you make it spicier or add your twist?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better.

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