Description
Beef Stifado is a traditional Greek beef stew featuring tender chunks of beef slow-cooked with shallots, aromatic spices like cinnamon and cloves, and a rich tomato and red wine sauce. This hearty and comforting dish is perfect for family dinners and pairs beautifully with crusty bread, mashed potatoes, or rice pilaf.
Ingredients
Scale
Beef and Marinade
- 3 pounds beef chuck roast, cut into 2-inch chunks
- Salt and black pepper, to taste
- ¼ cup olive oil, divided
Vegetables and Aromatics
- 15-20 shallots, peeled
- 5 cloves garlic, minced
Liquids and Seasonings
- 6 ounces tomato paste (1 small can)
- 1 cup dry red wine (good quality)
- 2 cups low-sodium beef broth
- 1 cinnamon stick
- 5 whole cloves
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon ground allspice
- 1 teaspoon sugar
Garnish
- Fresh parsley, for garnish
Instructions
- Brown the Beef: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks generously with salt and black pepper. In batches, brown the beef pieces on all sides until a deep golden crust forms, then remove and set aside.
- Sauté Shallots: Add the remaining olive oil to the pot, then add the peeled shallots. Sauté them until they are softened and golden brown, which brings out their sweetness and builds flavor for the stew.
- Simmer the Stew: Return the browned beef to the pot with the shallots. Stir in the tomato paste, dry red wine, and low-sodium beef broth. Add the minced garlic, cinnamon stick, whole cloves, bay leaves, dried oregano, ground allspice, and sugar. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 2 hours, or until the beef is tender and the flavors have melded beautifully.
- Season and Serve: Taste the stew and adjust salt and black pepper as needed. Remove the cinnamon stick, cloves, and bay leaves before serving. Garnish with freshly chopped parsley and serve the beef stifado hot alongside crusty bread, creamy mashed potatoes, or flavorful rice pilaf for a complete meal.
Notes
- Use a good quality dry red wine for the best flavor.
- Beef chuck is ideal for slow cooking due to its marbling and tenderness after simmering.
- Peeling shallots can be time-consuming but significantly enhances the stew’s flavor.
- This stew tastes even better the next day after the flavors have melded further.
- Remove whole spices before serving to avoid biting into cinnamon sticks or cloves.
