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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
Cook
Serve
Kcal
- 1.2kg beef chuck or shin, diced into 4cm chunks
- Salt and freshly ground black pepper
- 3 tbsp olive oil
- 500g pearl onions or shallots, peeled but left whole
- 4 garlic cloves, crushed
- 2 tbsp tomato purée
- 125ml red wine vinegar
- 400g tin chopped tomatoes
- 250ml beef stock
- 2 bay leaves
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp ground allspice
- 1 tbsp sugar
- 50g raisins (optional)
- Crusty bread or rice, to serve
Step 1
Season the beef chunks generously with salt and pepper. Heat 2 tablespoons of the olive oil in a large, heavy-based casserole dish over a medium-high heat. Brown the beef in batches for 4-5 minutes per batch, until deeply coloured on all sides, don't overcrowd the pan or the meat will steam rather than caramelise. Set the browned beef aside.Step 2
Add the remaining tablespoon of oil to the same pot, then add the whole pearl onions and cook for 5-6 minutes, turning occasionally, until golden on the outside.Step 3
Stir in the crushed garlic and cook for 1 minute until fragrant, then add the tomato purée and cook for a further 1-2 minutes to deepen its flavour.Step 4
Pour in the red wine vinegar and let it bubble for 1-2 minutes, scraping up all those caramelised bits from the base of the pan with a wooden spoon, they're packed with flavour and you don't want to lose them.Step 5
Return the browned beef to the pot along with any resting juices, then add the chopped tomatoes, beef stock, bay leaves, cinnamon stick, cloves, allspice and sugar. Stir everything together well and bring to a gentle simmer.Step 6
Cover with a lid, reduce the heat to low, and simmer gently for 2-2 1/2 hours, stirring occasionally, until the beef is completely fork-tender and the sauce has thickened into a rich, glossy, mahogany-coloured stew. If the sauce looks like it's reducing too quickly, add a splash more stock or water.Step 7
Stir through the raisins, if using, for the final 15 minutes of cooking, they add a lovely, subtle sweetness that balances the vinegar beautifully.Step 8
Remove the bay leaves, cinnamon stick and cloves before serving. Taste and adjust the seasoning, then serve in warm bowls with crusty bread or fluffy rice to soak up every last drop of that gorgeous sauce.
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.