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.
Servings: 6
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