Greek Beef Stifado (Print Version)
# 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:
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.
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.
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.
04 -
Check the seasoning and adjust with salt and pepper as necessary. Serve hot, garnished with chopped parsley.
# Notes:
01 -
Brown the beef in batches to ensure proper caramelization
02 -
Add more beef broth during cooking if stew becomes too thick
03 -
Flavors improve if made a day ahead
04 -
Best served with crusty bread, mashed potatoes, or rice pilaf