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Stifado Greek beef stew served
Aromatic Greek beef stew with tender meat and caramelized pearl onions in a rich tomato sauce

Greek beef stifado

Author: Flavelo
Recipes Main Courses
Stifado is the 'slow dance' of Greek cuisine: beef and tiny pearl onions (of which you need as much as the meat!) braising for hours in a red wine, tomato, and spice liquid. The secret ingredients are 'warm' spices: cinnamon, cloves and allspice, which don't make it a dessert but a deep, aromatic dish.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 6 servings
🔥 Calories 600 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Large cast iron pot with lid

Allergen Information

⚠️ Sulphur dioxide (vinegar, wine)

Instructions

1 ✓

Peel the pearl onions. In a frying pan, fry them whole in half the oil until golden brown, then remove.

Tip: Frying gives a crust to the onion so it doesn't fall apart during long braising. Peeling is easier if you blanch them in boiling water for 1 minute first.
2 ✓

Brown the diced meat in the remaining oil in the pot. Add crushed garlic and tomato purée, fry for another minute.

Tip: Frying tomato purée removes the sour taste and deepens the colour.
3 ✓

Pour in wine and vinegar, deglaze the pan. Add tinned tomatoes, spices and water.

Tip: Vinegar helps tenderise meat fibres.
4 ✓

Cook covered on low heat for 1.5 hours.

Tip: Liquid should just simmer (slow cooking), not boil!
5 ✓

Add pre-fried onions and cook for another 30-40 minutes until meat is tender.

Tip: Do not stir wildly at this point, lest you break the onions.

Recipe FAQ

The onions fell apart.
You didn't fry them enough at the start, or stirred too vigorously. Pearl onions must be handled gently!

Ingredients

  • 1 kg Beef (shin or neck)
  • 1 kg Pearl onions (or small shallots)
  • 4 cloves Garlic
  • 100 g Tomato purée
  • 400 g Peeled tomatoes (tinned)
  • 200 ml Dry red wine
  • 50 ml Red wine vinegar
  • 1 stick Cinnamon
  • 2 leaves Bay leaves
  • 4 whole Cloves
  • 5 tbsp Olive oil
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 500 ml Water (or stock)