Stifado (Greek Beef Stew)

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Stifado is a Greek beef stew flavored with spices and red wine. Cooked low and slow, this hearty beef stew is perfect for a comforting family meal on a cold day.

overhead shot of beef stifado served with mashed potatoes.


 

Hearty stews are loved and cherished in Mediterranean cuisine and you can find many variations of them around. Some of our favorites are Turkish style ground beef stew and Italian beef stew, both easy to prepare and would make great leftovers. Stifado, a Greek slow cooked beef stew, is another delicious recipe that’s perfect when you want a tasty and easy heartwarming dish. Follow along to learn how I make this easy beef stifado from scratch!

Recipe Highlights: Greek Beef Stifado

Cultural Influence: Greek

Primary Cooking Technique: Searing and braising

Suitable for: Dairy-free and gluten-free

Skill Level Required: Beginner-friendly


Ingredients For Stifado Beef Stew

To make stifado you need beef, shallots, tomato paste, spices and red wine and olive oil.

Chuck Roast: To make this Greek stew recipe, chuck roast is an economical and delicious option. The marbling will help retaining the moisture and gives the stew a rich flavor.

Olive oil: You need olive oil to sear the beef and cook the stew.

Shallots: You can use shallots or pearl onion to make this Greek style beef stew. They are mild and have a subtle sweet flavor that completements the beef very well.

Garlic: Minced garlic would enhance the flavor of the stew.

Tomato paste: For color and flavor. Keep in mind that tomato paste is dense and that’s why we saute it a bit before adding the liquid, so it can release its flavor, color and aroma.

Spices: Warm spices including bay leaves, cinnamon stick, cloves and allspice give this stew its deep and rich flavor.

Red wine: If you don’t drink it, don’t use it đŸ˜‰ Get a red wine that you like and add some to the meal, and enjoy the rest with the stew!

Tomatoes: I used a can of chopped tomatoes with the juice. Alternatively, you can chop up 4-5 tomatoes and add them to the stew.


How To Make Greek Beef Stifado

Step 1: Sear the beef

Season the beef with salt and pepper. Sear the beef pieces in batches and on all sides until brown. Remove them from the pot and set aside.

Step 2: Prepare the base

Sear the shallot for a minute in olive oil. Add in the garlic, tomato paste and spices. add the browned beef followed by the red wine. Stir to deglaze the pot.

Step 3: Cook the stew

Add the chopped tomatoes and enough water to barely cover the beef. Bring to a simmer, cover and cook for 2 hours until the beef is very tender. Serve with rice, bread or mashed potatoes.


Tips To Make The Perfect Stifado

Choose the right cut of beef: Don’t opt for “stew beef” that you see at the supermarkets, since they usually don’t contain enough marbling to give the stew the rich flavor we want. Buying a chunk of meat and cutting it yourself gives you the opportunity to cut it into right size pieces.

Patience: This slow cooked Greek beef stew needs time to cook and cannot be rushed. It’s best to let it cook low and slow for the perfect flavor.

Brown the beef: Searing and browning the beef pieces before cooking them in the stew will lock in the juices, resulting in more tender beef and flavorful stew.


Serving Suggestions

You can serve Stifado with plain white rice, mashed potatoes or some bread such as my simple no knead bread or pita bread. This dish would go so well with a side of classic Greek salad and tzatziki.

Close up shot of Greek beef stifado in a bowl served with mashe dpotatoes.

Storing the Leftovers

Store the leftovers in an airtight container and refrigerate for up to 4 days. To reheat, place the leftovers in a saucepan or a pot over medium heat for about 20 minutes until warm. Alternatively, you can use the microwave.

If you’re wondering how to freeze stifado, I’m happy to let you know that this Greek beef stew freezes very well and keeps for months. Let the stew cool completely, then transfer to a freezer safe container and freeze for up to 4 months. To serve, thaw in the fridge overnight and then heat in a saucepan.


Two bowls of Greek beef stew on a blue and white background.

Frequently Asked Questions

Can I make stifado ahead of time?

Yes, you can make stifado a day in advance and reheat it right before serving as you’re preparing the side dish.

What can I use instead of shallots?

Greek stifado recipe is usually made with pearl onions, which are small and sweet. You can find them at many grocery stores in the produce section, and also in the freezer section (they’re usually peeled if frozen).

What’s the difference between Kleftiko and Stifado?

Kleftiko is Greek slow roasted lamb usually made with lamb shoulder and vegetables such as potatoes and onion whereas stifado is a Greek beef stew with red wine cooked on slow heat.

What can I use instead of beef to make stifado?

In olden days stifado was made with rabbit, which is not very common anymore. Nowadays stifado is made with beef, veal or chicken.


More Stew Recipes to try

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Stifado Greek beef stew with onions and red wine.
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Stifado (Greek Beef Stew)

Stifado is a classic Greek beef stew that's hearty and comforting. You can serve this Greek stew with rice, mashed potatoes or bread.
Prep: 15 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 45 minutes
Servings: 6
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Ingredients 

  • 2 lbs chuck roast, cut into 1 1/2 inch pieces
  • 1 tsp Kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil
  • 2 lbs shallots , whole, peeled
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1/2 tsp allspice
  • 2 bay leaves
  • 1 cinnamon stick
  • 3 cloves
  • 3/4 cup red wine
  • 1 can chopped tomatoes , 14 oz.

Instructions 

  • Season the beef pieces with salt and pepper on all sides.
  • Heat 1 tablespoon olive oil in a pot over medium high heat. Once the pot of hot, sear and brown the beef pieces in batches. Make sure not to overcrowd the pot so they don't steam. Remove all the beef from the pot and set it aside.
  • Heat the remaining olive oil in the same pot and sear the shallots until golden on all sides.
  • Add in the minced garlic, tomato paste and allspice. Stir and cook for a minute.
  • Add in the seared beef and red wine. Cook for a minute or two to deglaze the pot.
  • Next, add in the chopped tomatoes followed by the bay leaves, cinnamon stick and cloves.
  • Add enough water to barely cover the beef. Bring to a simmer, lower the heat to medium, cover and cook the stew for about 2 hours until the beef is tender and fully cooked.
  • Serve with mashed potatoes, rice or bread.

Video

Notes

  • Store the leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a saucepan over medium heat. 
  • You can use pearl onions (2 lbs) instead of shallots if desired. 
  • Nowadays stifado can be made with beef, veal or chicken. 
  • If you don’t want to use red wine, substitute it with some beef stock and water. 

Nutrition

Calories: 490kcal | Carbohydrates: 31g | Protein: 34g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 670mg | Potassium: 1243mg | Fiber: 6g | Sugar: 14g | Vitamin A: 193IU | Vitamin C: 20mg | Calcium: 119mg | Iron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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