Description
A traditional Greek Beef Stifado recipe featuring tender chunks of beef chuck slowly simmered with shallots, garlic, red wine, and aromatic spices. This hearty stew offers a rich, comforting flavor perfect for a cozy family meal.
Ingredients
Scale
Beef and Oil
- 3 pounds beef chuck roast, cut into 2-inch chunks
- ¼ cup olive oil
- 2 tablespoons olive oil (for sautéing shallots)
Vegetables and Aromatics
- 15-20 shallots, peeled
- 5 cloves garlic, minced
Liquids
- 6 ounces tomato paste (1 small can)
- 1 cup dry red wine (good quality)
- 2 cups low-sodium beef broth
Spices and Herbs
- 1 cinnamon stick
- 5 whole cloves
- 2 bay leaves
- 1 teaspoon dried oregano
- ½ teaspoon ground allspice
- Salt and black pepper, to taste
- 1 teaspoon sugar
Garnish
- Fresh parsley, for garnish
Instructions
- Brown Beef: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks generously with salt and black pepper, then brown them in batches to ensure even caramelization. Once browned, remove the beef and set aside.
- Sauté Shallots: Add the remaining olive oil to the pot. Put in the peeled shallots and sauté them until they soften and turn a golden color, which enhances their natural sweetness and adds depth to the stew.
- Simmer Stew: Return the browned beef to the pot with the shallots. Stir in the tomato paste, dry red wine, and low-sodium beef broth. Add the minced garlic, cinnamon stick, whole cloves, bay leaves, dried oregano, ground allspice, and sugar. Bring everything to a boil, then reduce the heat to low. Cover the pot and let the stew simmer gently for about 2 hours, or until the beef is fork-tender and the flavors have melded beautifully.
- Season and Serve: After simmering, taste the stew and adjust salt and black pepper as needed. Remove the cinnamon stick, cloves, and bay leaves before serving. Garnish with fresh parsley and serve hot alongside crusty bread, mashed potatoes, or rice pilaf for a fulfilling meal.
Notes
- For best flavor, use a good quality dry red wine such as Cabernet Sauvignon or Merlot.
- Peeling shallots can be tricky—score the root end and blanch in hot water for 30 seconds to make peeling easier.
- You can prepare this stew a day in advance; it tastes even better after the flavors have rested overnight.
- To make a thicker sauce, remove the lid during the last 20 minutes of cooking to reduce the liquid slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
