I absolutely love this stifado recipe because it’s like a warm hug in a bowl, with its rich, savory flavors melding together perfectly over a slow simmer—it’s the ultimate comfort food after a long day. Plus, the combination of tender beef and aromatic spices makes me feel like a culinary wizard, impressing my friends every single time!
Beef Stifado is a marvelous Greek stew that I absolutely love creating. It features succulent beef chuck that’s enhanced by the rich flavors of red wine and olive oil.
Small onions, garlic, and a hint of red wine vinegar add depth, while a blend of spices like cinnamon, allspice, and cloves impart the most warming aromas. The combination of these ingredients, simmered with tomato paste and bay leaves, creates a dish that’s both comfy and nutritive.
Ingredients
- Beef chuck: Rich in protein, contributes tender, flavorful base.
- Small onions/shallots: Provide sweetness, enhance depth of flavor.
- Garlic: Adds aromatic, pungent notes; offers health benefits.
- Olive oil: Heart-healthy fat, enhances richness.
- Red wine vinegar: Offers acidity, balances sweetness.
- Red wine: Deepens flavor, adds rich complexity.
- Tomato paste: Concentrated, adds umami and color.
- Cinnamon stick: Warm spice, contributes aromatic warmth.
- Bay leaves: Earthy aroma, enhances savory flavors.
- Ground allspice: Provides warmth, depth, and complexity.
- Sugar: Balances acidity, enhances caramelization.
Ingredient Quantities
- 1.5 kg beef chuck, cut into large cubes
- 750 g small onions or shallots, peeled
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 cup red wine
- 2 tbsp tomato paste
- 1 cinnamon stick
- 2-3 bay leaves
- 1 tsp sugar
- 1/2 tsp ground allspice
- 6-8 whole cloves
- Salt and freshly ground black pepper, to taste
- 1 cup water or beef broth
Instructions
1. Warm the olive oil in a large, thick pot over medium heat. Put in the beef cubes in parts, cooking them until they’re seared all over. Take them out and set them to the side.
2. In the same pot, add the small onions or shallots that have been peeled. Sauté these until they start to soften and become colored.
3. Add the minced garlic and sauté for a minute more until it is very fragrant.
4. Put the pot back on the stove. Return the browned ground beef to the pot. Stir together the beef, onions, and garlic.
5. Combine the tomato paste with the beef and onions so that they are evenly coated.
6. Pour in the red wine vinegar, the red wine, and the beef broth (or water) into the pot, and make sure to scrape any browned bits from the bottom.
7. Add the stick of cinnamon, bay leaves, sugar, ground allspice, and whole cloves to the pot. Stir well.
8. Sprinkle with salt and newly ground black pepper to flavor.
9. Let the mixture reach a simmer, then reduce the heat. Cover the pot and let it simmer gently for about 2 to
2.5 hours, or until the beef is tender, stirring occasionally.
10. Remove the bay leaves, cinnamon stick, and cloves before serving. If necessary, adjust the seasoning. Serve warm accompanied by bread, rice, or pasta. Crusty bread is especially recommended for soaking up the sauce. Enjoy your stifado.
Equipment Needed
1. Large, thick pot
2. Stove
3. Cutting board
4. Knife
5. Wooden spoon or spatula
6. Measuring cups
7. Measuring spoons
8. Tongs or slotted spoon (for removing beef)
9. Ladle (for serving)
FAQ
- What is the best cut of beef for Stifado?Stifado is perfect with beef chuck because the meat is so flavorful and tender when cooked low and slow.
- Can I use pearl onions instead of shallots?Indeed, if small onions or shallots are not on hand, pearl onions can be employed.
- Is it necessary to use red wine in this recipe?The dish has real depth thanks to the red wine, but if you’d prefer to skip the wine, you can boost the broth to make up for it.
- What purpose does the sugar serve in this recipe?Sugar balances vinegar and tomato paste’s acidity and boosts the flavor.
- How do I thicken the Stifado sauce?Allowing the sauce to simmer uncovered at the end of cooking allows it to reduce and thicken naturally.
- Can I make Beef Stifado in advance?Absolutely, Beef Stifado frequently offers improved flavor the next day, as the taste components blend together, offering superior flavor. This makes it an excellent dish to prepare in advance.
Substitutions and Variations
Beef chuck: Substitute with beef brisket or stewing beef.
Small onions or shallots: Substitute with pearl onions or coarsely chopped standard onions.
Beef broth or grape juice can serve as a non-alcoholic alternative to red wine.
Vinegar made from red wine: You can substitute apple cider vinegar or balsamic vinegar for it.
Cinnamon stick: Use 1/2 teaspoon ground cinnamon instead.
Pro Tips
1. Marinate for Flavor: Consider marinating the beef cubes in red wine, wine vinegar, garlic, and some of the spices for a few hours or overnight. This will enhance the depth of flavor in the stew.
2. Sear in Batches: When searing the beef, do it in small batches to avoid overcrowding the pot. This ensures that each piece is well-browned and develops a richer flavor.
3. Onion Caramelization: Allow the onions or shallots to caramelize fully. This adds a natural sweetness to the dish, balancing the acidity of the wine and vinegar.
4. Herb Bundle: Tie the cinnamon stick, bay leaves, and cloves in cheesecloth to make them easy to remove before serving, ensuring the spices do not overpower the dish as it cooks.
5. Consistency Control: If the sauce needs thickening towards the end, uncover the pot and let it simmer to reduce. Conversely, add a splash of broth if it’s too thick before serving, ensuring just the right consistency for coating the meat and soaking with bread.
Beef Stifado Recipe
My favorite Beef Stifado Recipe
Equipment Needed:
1. Large, thick pot
2. Stove
3. Cutting board
4. Knife
5. Wooden spoon or spatula
6. Measuring cups
7. Measuring spoons
8. Tongs or slotted spoon (for removing beef)
9. Ladle (for serving)
Ingredients:
- 1.5 kg beef chuck, cut into large cubes
- 750 g small onions or shallots, peeled
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 cup red wine
- 2 tbsp tomato paste
- 1 cinnamon stick
- 2-3 bay leaves
- 1 tsp sugar
- 1/2 tsp ground allspice
- 6-8 whole cloves
- Salt and freshly ground black pepper, to taste
- 1 cup water or beef broth
Instructions:
1. Warm the olive oil in a large, thick pot over medium heat. Put in the beef cubes in parts, cooking them until they’re seared all over. Take them out and set them to the side.
2. In the same pot, add the small onions or shallots that have been peeled. Sauté these until they start to soften and become colored.
3. Add the minced garlic and sauté for a minute more until it is very fragrant.
4. Put the pot back on the stove. Return the browned ground beef to the pot. Stir together the beef, onions, and garlic.
5. Combine the tomato paste with the beef and onions so that they are evenly coated.
6. Pour in the red wine vinegar, the red wine, and the beef broth (or water) into the pot, and make sure to scrape any browned bits from the bottom.
7. Add the stick of cinnamon, bay leaves, sugar, ground allspice, and whole cloves to the pot. Stir well.
8. Sprinkle with salt and newly ground black pepper to flavor.
9. Let the mixture reach a simmer, then reduce the heat. Cover the pot and let it simmer gently for about 2 to
2.5 hours, or until the beef is tender, stirring occasionally.
10. Remove the bay leaves, cinnamon stick, and cloves before serving. If necessary, adjust the seasoning. Serve warm accompanied by bread, rice, or pasta. Crusty bread is especially recommended for soaking up the sauce. Enjoy your stifado.
