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Greek Beef Stifado Recipe

Featured in Simple Beef Recipes.

Beef Stifado is a classic Greek beef stew that transforms simple ingredients into a richly flavored comfort dish. This recipe combines chunks of beef chuck roast with whole shallots, garlic, and a blend of Mediterranean spices including cinnamon, cloves, and oregano. The meat slowly simmers in a sauce of red wine and beef broth for two hours until fork-tender. The unique combination of spices and slow cooking method creates a deep, complex flavor profile that's distinctly Greek. While perfect for serving immediately with crusty bread or mashed potatoes, this stew actually improves in flavor when served the next day, making it an excellent make-ahead meal option.
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Mina cooking in her kitchen
Updated on Fri, 21 Feb 2025 20:02:55 GMT
A bowl of beef stew with vegetables and bread. Pin it
A bowl of beef stew with vegetables and bread. | lastminrecipes.com

A proper Beef Stifado is more than just a stew - it's a celebration of Greek cooking traditions where tender beef mingles with aromatic spices and sweet shallots in a rich wine sauce. After learning this recipe from my Greek neighbor years ago, I've come to appreciate how each ingredient plays its part in creating that distinctive flavor that makes this dish so special. The magic happens during the slow simmer, where cinnamon, cloves, and allspice transform simple beef into something extraordinary.

Last Sunday, I served this to friends who had never tried Greek cuisine before. Watching their expressions as they took their first bites reminded me why this dish has become my go-to for special gatherings. The secret? Taking time to properly brown the meat and letting those warm spices work their magic.

Essential Ingredients

  • Chuck Roast: Look for well-marbled pieces that will become tender with slow cooking.
  • Shallots: Traditional small pearls add sweetness and texture. Choose firm ones without soft spots.
  • Red Wine: Use a full-bodied wine you'd enjoy drinking. The wine matters here.
  • Cinnamon Sticks: Whole sticks provide gentle warmth without overpowering.
  • Whole Cloves: Fresh whole cloves offer better flavor than ground.
  • Bay Leaves: Fresh or dried, they add subtle depth.
  • Tomato Paste: Double concentrated paste provides the best flavor.
  • Olive Oil: Extra virgin for authentic Mediterranean flavor.
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A bowl of beef stew with a wooden spoon in it. | lastminrecipes.com

Detailed Cooking Instructions

Meat Preparation and Browning
Cut beef into 2-inch chunks, removing excess fat. Pat meat completely dry with paper towels. Season generously with salt and pepper. Heat olive oil in Dutch oven until shimmering. Brown meat in batches, 3-4 minutes per side. Don't overcrowd the pan - leave space between pieces. Transfer browned meat to a plate, keeping any juices.
Building the Base
In the same pot, add more oil if needed. Add whole shallots, cooking until golden brown. Add tomato paste, cooking until darkened. Pour in wine, scraping bottom of pot. Let wine reduce by half, about 5 minutes. Return meat and any accumulated juices. Add beef broth until meat is barely covered.
Spice Addition and Simmering
Add cinnamon stick, whole cloves, bay leaves. Sprinkle in oregano and allspice. Bring to gentle boil, then reduce to low simmer. Cover pot, leaving slight gap for steam. Check occasionally, stirring gently. Add more broth if needed during cooking. Simmer 2-2.5 hours until beef is fork-tender.
Final Adjustments
Remove cinnamon stick, cloves, and bay leaves. Taste sauce and adjust seasonings. If sauce is too thin, simmer uncovered. Add fresh parsley just before serving. Let rest 10 minutes before serving.

My first attempt at Stifado years ago taught me that proper browning is non-negotiable. The caramelization creates a depth of flavor that defines this dish.

Temperature Control

Maintaining a gentle simmer is crucial. Too high heat will toughen the meat, while too low won't develop the flavors properly. Look for occasional gentle bubbles breaking the surface.

Make-Ahead Benefits

Like many stews, Stifado improves with time. Make it a day ahead and reheat gently. The flavors will have time to meld and develop further complexity.

Serving Suggestions

While traditionally served with pearl onions, I love offering crusty bread to soak up the rich sauce. A simple Greek salad provides the perfect fresh contrast.

This Stifado recipe has become my winter comfort food masterpiece. It reminds me that great cooking often requires nothing more than quality ingredients, patience, and respect for traditional methods. The combination of tender beef, aromatic spices, and rich sauce creates a dish that's both humble and extraordinary.

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A pot of beef stew with onions and herbs. | lastminrecipes.com

Frequently Asked Questions

→ What cut of beef is best for stifado?
Chuck roast is ideal as it becomes tender and flavorful when slow-cooked in this dish.
→ What type of red wine should I use?
Use a good quality dry red wine that you would enjoy drinking on its own.
→ Can I make this stew ahead of time?
Yes, it actually tastes better the next day as the flavors have more time to develop.
→ What should I serve with beef stifado?
It pairs well with crusty bread, mashed potatoes, or rice pilaf to soak up the sauce.
→ Why do you add sugar to this stew?
A small amount of sugar helps balance the acidity from the wine and tomato paste.

Greek Beef Stifado

A rich Greek beef stew slow-cooked with shallots, red wine, and aromatic spices like cinnamon and cloves until perfectly tender.

Prep Time
25 Minutes
Cook Time
120 Minutes
Total Time
145 Minutes
By: Mina

Category: Beef

Difficulty: Intermediate

Cuisine: Greek

Yield: 6 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 3 pounds beef chuck roast, cut into 2-inch chunks
02 ¼ cup olive oil
03 15-20 shallots, peeled
04 6 ounces tomato paste
05 1 cup dry red wine
06 2 cups low sodium beef broth
07 5 cloves garlic, minced

→ Spices and Seasonings

08 1 cinnamon stick
09 5 whole cloves
10 2 bay leaves
11 1 teaspoon dried oregano
12 ½ teaspoon ground allspice
13 1 teaspoon sugar
14 Salt and pepper to taste
15 Fresh parsley for garnish

Instructions

Step 01

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the beef chunks with salt and pepper, then brown them in batches. Set the browned beef aside.

Step 02

In the same pot, add the remaining olive oil and the shallots. Sauté them until they start to soften and take on a golden hue.

Step 03

Return the beef to the pot. Add the tomato paste, red wine, beef broth, minced garlic, cinnamon stick, cloves, bay leaves, dried oregano, ground allspice and sugar. Bring to a boil, then lower heat to simmer. Cover and cook for about 2 hours, or until the beef is tender.

Step 04

Check the seasoning and adjust with salt and pepper as necessary. Serve hot, garnished with chopped parsley.

Notes

  1. Brown the beef in batches to ensure proper caramelization
  2. Add more beef broth during cooking if stew becomes too thick
  3. Flavors improve if made a day ahead
  4. Best served with crusty bread, mashed potatoes, or rice pilaf

Tools You'll Need

  • 6 Quart Dutch Oven or large pot

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 605
  • Total Fat: 35 g
  • Total Carbohydrate: 19 g
  • Protein: 48 g