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Stifádo is a classic Greek comfort stew of tender meat (often beef or rabbit) braised slowly with onions in a richly spiced tomato and red wine sauce. In this rustic dish, large chunks of beef or game meat are first seared until brown, then gently simmered for hours with pearl onions, garlic, and fragrant spices like cinnamon, cloves, and bay leaf. The long cooking time allows the flavors to meld: the onions become sweet, the meat falls apart easily, and the sauce turns deep and glossy. A hint of sugar or cinnamon balances the acidity of the tomatoes, creating a warm sweet-savory depth characteristic of Greek stifádo. This stew has Anatolian and Venetian roots but is beloved across Greece today, often served at family dinners and festive gatherings.
6
servings25
minutes150
minutes450
kcalA one-pot Greek stifádo slow-cooks beef cubes with whole pearl onions, garlic, tomato paste, red wine, beef broth, and an aromatic blend of spices (cinnamon stick, cloves, oregano, bay). The beef is browned first to develop flavor, then simmered about 2–3 hours until tender. The long simmer melds all ingredients into a glossy, flavorful sauce. Season with salt and pepper to taste, and serve hot, garnished with chopped parsley. This hearty stew pairs well with mashed potatoes or rice to soak up its luscious sauce.
Beef chuck roast: 2 lbs (1 kg), cut into 1–2-inch cubes (beef shoulder or stewing beef work well).
Pearl onions: 12 oz (340 g), peeled (or 1 large yellow onion, chopped, plus a handful of peeled shallots).
Carrots: 2 medium, peeled and sliced (adds sweetness and body).
Celery stalks: 2, sliced (adds depth to the base).
Garlic: 3 cloves, minced (adds aromatic flavor).
Tomato paste: 2 tablespoons (deepens the tomato flavor).
Dry red wine: 1 cup (250 mL) (for deglazing and richness; use a wine you’d enjoy drinking).
Beef broth: 2 cups (480 mL) (or water, plus beef bouillon if needed).
Extra-virgin olive oil: 2 tablespoons (for browning the beef).
Cinnamon stick: 1 (for warm spice).
Whole cloves: 3–4 (optional, for a hint of warmth).
Bay leaves: 2 (classic herb for stews).
Dried oregano: 1 teaspoon (or 1 tablespoon fresh, for herbal notes).
Crushed red pepper flakes: a pinch (optional, for gentle heat).
Salt and freshly ground black pepper: to taste (season during cooking).
Optional – Sugar: up to 1/2 teaspoon (balances tomato acidity if needed).
Preheat oven to 350°F (175°C).
Season beef with salt and pepper. Heat olive oil in a large heavy pot (Dutch oven) over medium-high heat.
Sear the beef: Add the beef in batches and brown on all sides (about 3–4 minutes per side). Transfer the browned meat to a plate.
Sauté the vegetables: Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté 5 minutes until softened. Add the minced garlic and tomato paste; stir and cook 1 minute until fragrant.
Deglaze with wine: Pour in the red wine, scraping any browned bits off the bottom. Let it simmer 2 minutes to burn off alcohol.
Combine ingredients: Return the beef (and any juices) to the pot. Add beef broth along with the cinnamon stick, cloves, bay leaves, and oregano. Stir to combine. Bring to a gentle simmer.
Braise the stew: Cover the pot and either simmer on low for 2–3 hours (stovetop) or transfer the covered pot to the oven and cook for 2 hours. The meat should become very tender and fall-apart when done.
Add onions: After 1 hour of cooking (or 90 minutes into oven), stir in the peeled pearl onions. Continue cooking (covered) for the remaining time.
Reduce and finish: If the sauce is too thin at the end, uncover the pot and simmer a few minutes until it thickens. Season to taste with salt, pepper, and the optional pinch of sugar. Remove bay leaves and cinnamon stick.
Serve: Let the stifádo rest for 10 minutes. Spoon the stew over mashed potatoes or rice. Garnish with chopped parsley before serving.
Calories | Protein | Carbohydrates | Fat | Allergens |
450 | 30 g | 18 g | 24 g | None (gluten-free, dairy-free) |
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