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Beef Stifado Recipe
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Perfect Sunday dinner comfort food!|Onions become incredibly sweet and tender!|Authentic Greek flavors in every bite!|Beef falls apart with fork easily!|Cinnamon adds amazing warmth throughout!|Better than any taverna version!|Freezes beautifully for busy weeknights!|Kids actually asked for seconds!
"
Beef Stifado Recipe
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Beef Stifado Recipe

Learn how to make authentic Greek beef stifado recipe! This quick and easy slow-cooked stew recipe combines tender beef with pearl onions in rich tomato sauce. Perfect comfort food recipe ready in 2 hours.

Prep

20 mins

Cook

2 hours 30 mins

Serve

6

Kcal

420
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Ingredients

Directions

FAQ for
Beef Stifado Recipe

What ingredients are used in Beef Stifado Recipe?

Beef stifado uses chuck steak, pearl onions, tomatoes, red wine vinegar, olive oil, tomato paste, bay leaves, cinnamon stick, allspice berries, garlic, cumin, black pepper, salt, beef stock, brown sugar, and fresh parsley.

How to cook beef stifado from scratch at home?

Learn how to cook beef stifado recipe by browning seasoned beef chunks, caramelising pearl onions, adding aromatics and spices, then slow-simmering everything together for 2-2.5 hours until the meat becomes fork-tender and the sauce thickens beautifully.

What's the best cut of beef for Greek stifado?

Chuck steak or braising steak are ideal for stifado as these cuts become incredibly tender when slow-cooked. The marbling breaks down during cooking, creating a rich, flavourful sauce that's perfect for this Greek dish.

How long should you cook Greek beef stew?

Greek beef stew requires 2-2.5 hours of slow simmering on low heat. The beef should be fork-tender and falling apart, whilst the sauce thickens to coat the back of a spoon. Check every 30 minutes and stir occasionally.

Can you make beef stifado ahead of time?

Yes, beef stifado tastes even better the next day as flavours continue to develop and meld together. Store in the fridge for up to 3 days and gently reheat before serving. It's an excellent make-ahead dish.

The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.
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Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it's shimmering and almost smoking." }, { "@type": "HowToStep", "name": "Brown the beef", "text": "Brown the beef chunks in batches, ensuring you don't overcrowd the pot. Each piece should sear for about 3-4 minutes per side until you achieve a beautiful golden-brown crust. This process will take about 12-15 minutes total. Remove the beef and set aside on a plate." }, { "@type": "HowToStep", "name": "Caramelize onions", "text": "In the same pot, add the remaining olive oil and reduce heat to medium. Add the pearl onions and cook for 8-10 minutes, stirring occasionally, until they start to caramelize and turn golden brown. The natural sugars will begin to develop, creating a lovely sweet base for your stew." }, { "@type": "HowToStep", "name": "Add aromatics", "text": "Create a small well in the center of the onions and add the minced garlic, cooking for 30 seconds until fragrant. Then stir in the tomato paste and cook for another 2 minutes, allowing it to deepen in color and develop its rich, concentrated flavor." }, { "@type": "HowToStep", "name": "Deglaze and combine", "text": "Pour in the red wine vinegar, scraping up any browned bits from the bottom of the pot with a wooden spoon. Let it bubble and reduce for about 2 minutes. Add the crushed tomatoes, beef stock, brown sugar, bay leaves, cinnamon stick, allspice berries, cumin, and the remaining salt and pepper." }, { "@type": "HowToStep", "name": "Slow braise", "text": "Return the browned beef to the pot along with any accumulated juices. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it cook slowly for 2 to 2.5 hours, stirring occasionally every 30 minutes." }, { "@type": "HowToStep", "name": "Check tenderness", "text": "Check the beef by piercing it with a fork - it should be fork-tender and practically falling apart. The sauce should have thickened considerably and coat the back of a spoon. If the sauce seems too thin, remove the lid and continue cooking for another 15-20 minutes to reduce further." }, { "@type": "HowToStep", "name": "Final seasoning", "text": "Taste and adjust the seasoning with additional salt, pepper, or a touch more vinegar if needed. The flavors should be rich, slightly sweet, and beautifully balanced. Remove the bay leaves, cinnamon stick, and allspice berries before serving." }, { "@type": "HowToStep", "name": "Garnish and serve", "text": "Garnish with freshly chopped parsley and serve immediately with crusty bread, rice, or roasted potatoes. The stifado is even better the next day as the flavors continue to meld and develop, so don't hesitate to make it ahead of time." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": 4.9, "bestRating": 5, "worstRating": 1, "ratingCount": 1 }, "review": [ { "@type": "Review", "author": { "@type": "Person", "name": "Peter Martin" }, "datePublished": "", "reviewBody": "The cinnamon and allspice transform this into something magical — sweet pearl onions balance the tangy vinegar beautifully.", "name": "Chef's Rating", "reviewRating": { "@type": "Rating", "ratingValue": 4.9, "bestRating": 5, "worstRating": 1 } } ] }
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