Entree: Greece – Aegean Islands – Στιφάδο Stifado (Beef and onion stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1–1.5 inch (2.5–4 cm) pieces
- Salt and freshly ground black pepper
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 lb (450 g) pearl onions, peeled (or small shallots)
- 4 garlic cloves, minced
- 3 tbsp (45 g) tomato paste
- 1 cup (240 ml) dry red wine
- 1/2 cup (120 ml) red wine vinegar
- 2 cups (480 ml) beef stock
- 2 bay leaves
- 4 whole cloves
- 1 cinnamon stick
- 1 tsp (5 g) dried oregano
- 1 tbsp (12 g) granulated sugar
- 1 tbsp (15 ml) red wine (extra, optional for finishing)
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Pat the beef dry and season generously with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a heavy Dutch oven over medium-high heat. Brown the beef in batches until well caramelized on all sides, transferring browned pieces to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil if needed, and sauté the pearl onions until they begin to color, about 6–8 minutes. Add the garlic and cook 1 minute more.
3. Return the beef to the pot with the onions. Stir in the tomato paste and cook 2 minutes to deepen flavor. Pour in the red wine and red wine vinegar to deglaze, scraping up browned bits from the bottom of the pot.
4. Add beef stock, bay leaves, cloves, cinnamon stick, oregano, and sugar. Bring to a simmer, then reduce heat to low, cover, and braise gently until the beef is fork-tender, about 1.75–2.5 hours depending on meat size.
5. Remove bay leaves, cloves, and cinnamon stick. If the sauce is too thin, uncover and simmer to reduce and concentrate flavors; if too sharp, add the extra 1 tbsp (15 ml) red wine and adjust sugar or salt to balance acidity.
6. Serve stifado hot, garnished with chopped parsley, alongside boiled potatoes, polenta, or crusty bread.