Name: Beef Stifado
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Cuisine: Greek
Ingredients: 1 kg beef chuck or stewing beef, cut into chunks; 300 g pearl onions, peeled; 4 garlic cloves, minced; 250 ml red wine; 2 tbsp red wine vinegar; 1 cinnamon stick; 4 whole cloves; 2 bay leaves; 2 tbsp tomato paste; 400 g canned crushed tomatoes; 250 ml beef stock; 3 tbsp olive oil; Salt, to taste; Black pepper, to taste; Optional: 1 tsp sugar (if needed for acidity balance)

The first time I made Beef Stifado, I was instantly hooked by the rich aroma filling my kitchen. It’s one of those dishes that wraps you in warmth from the very first simmer—slow-cooked beef, caramelized onions, and a bold red wine-tomato sauce infused with cinnamon, cloves, and bay leaves. It’s hearty, deeply flavorful, and perfect for when you want something that feels like a culinary hug.

This Greek stew might take its time on the stove, but it’s a dish that rewards patience with unmatched depth. Every bite is a balance of savory, sweet, and spiced notes, transforming humble ingredients into something truly comforting and elegant. Whether you’re serving it on a quiet winter evening or at a dinner party with crusty bread and red wine, Beef Stifado is a guaranteed crowd-pleaser.

Why You’ll Love This Beef Stifado

Beef Stifado brings together tender chunks of beef and slow-cooked onions in a way that feels luxurious but remains incredibly down-to-earth. The warm spices—think cinnamon and clove—elevate the dish and make it stand out from other stews. It’s also a fantastic make-ahead option, since the flavor deepens overnight. Whether you’re a fan of Mediterranean flavors or just looking for a hearty dinner idea, this recipe ticks all the boxes.

What Cut of Beef is Best for Stifado?

I always recommend using well-marbled cuts like chuck or stewing beef. These cuts benefit the most from long, slow cooking, becoming fork-tender and soaking up all the rich, spiced sauce. Avoid lean cuts like sirloin, which can dry out or turn tough over time.

Options for Substitutions

Meat: Lamb or even rabbit can be used instead of beef if you want a traditional twist or a slightly different flavor profile.
Red Wine: If you don’t cook with alcohol, swap it with a bit of extra beef broth and a splash of balsamic vinegar for acidity.
Pearl Onions: If you can’t find pearl onions, use chopped shallots or small regular onions cut into wedges.
Spices: While cinnamon and cloves are traditional, a touch of allspice or star anise can also work beautifully.

Ingredients for this Beef Stifado

Beef (chuck or stewing beef): The star of the dish—these cuts become meltingly tender during slow cooking and absorb all the rich, aromatic flavors.
Pearl onions: These small, sweet onions add a wonderful depth and natural sweetness to the stew.
Garlic cloves: A base aromatic that enhances the savory richness of the dish.
Red wine: Adds body, depth, and a slightly acidic edge to balance the sweet and savory elements.
Red wine vinegar: Brightens up the dish and helps tenderize the beef.
Cinnamon stick: Provides warmth and a distinctively Greek aroma.
Whole cloves: A small but powerful addition, adding subtle sweetness and complexity.
Bay leaves: Infuse the stew with a gentle herbal note that balances the spices.
Tomato paste: Brings richness and umami to the sauce.
Canned crushed tomatoes: Adds body and acts as the base for the hearty sauce.
Beef stock: Deepens the savory profile and supports slow braising.
Olive oil: Used for browning the beef and onions, it imparts a hint of fruitiness.
Salt and pepper: Essential seasonings that highlight all the other flavors.
Optional: sugar: A pinch can help balance acidity from the tomatoes and vinegar.

Step 1: Prepare the Ingredients

Start by peeling the pearl onions. Blanching them in hot water for 1–2 minutes makes the skins easier to remove. Cut the beef into large chunks, about 2 inches each. Mince the garlic and have your spices measured and ready.

Step 2: Brown the Beef

In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the beef chunks in batches, making sure not to overcrowd the pan. Brown all sides until a deep crust forms—this adds a ton of flavor to the final dish.

Step 3: Sauté the Pearl Onions

After removing the beef, reduce the heat to medium and add more olive oil if needed. Toss in the pearl onions and sauté until golden and slightly caramelized. This step helps bring out their sweetness.

Step 4: Build the Sauce Base

Add the minced garlic to the onions and cook for 1–2 minutes until fragrant. Stir in the tomato paste and cook briefly to concentrate the flavors. Then pour in the red wine and red wine vinegar, scraping the bottom of the pot to deglaze and capture all the flavorful bits.

Step 5: Add Tomatoes and Spices

Return the beef to the pot. Add the crushed tomatoes, beef stock, cinnamon stick, cloves, and bay leaves. Stir everything together gently. Season with salt and pepper. Bring the pot to a gentle simmer.

Step 6: Slow Cook

Cover the pot and reduce heat to low. Simmer for 2.5 to 3 hours, stirring occasionally. You want the beef to be tender and the sauce to reduce into a thick, rich consistency.

Step 7: Adjust Seasoning and Serve

Taste the stew toward the end and adjust salt, pepper, or add a pinch of sugar if the tomatoes are too acidic. Remove the cinnamon stick, cloves, and bay leaves before serving. Garnish with fresh thyme or parsley if desired.

How Long to Prepare the Beef Stifado

Preparation Time: Most of the prep time comes from peeling the pearl onions and browning the beef, which takes about 30–40 minutes. Prepping the rest of the ingredients and getting everything into the pot is fairly quick and straightforward.

Cooking Time: Once everything is in the pot, the beef stifado should simmer gently for 2.5 to 3 hours. This slow cooking allows the flavors to develop deeply and the beef to become irresistibly tender. Altogether, you’re looking at about 3.5 to 4 hours from start to finish.

Tips for Perfect Beef Stifado

Use a wide, heavy pot to get a good sear on the beef and to reduce the sauce evenly.
Don’t rush the browning process. It creates the flavor foundation for the stew.
Blanch pearl onions to make peeling much easier.
Simmer gently—a rolling boil can toughen the beef.
Let it rest before serving or even make it a day ahead. The flavor improves overnight.

Watch Out for These Mistakes While Cooking

Using lean cuts of beef: These dry out and become tough after long cooking.
Skipping the sear: It’s tempting, but this step adds layers of flavor.
Overloading the pot: Brown beef in batches; overcrowding will steam it instead of searing.
Boiling instead of simmering: High heat will ruin the texture of both the beef and onions.
Not removing whole spices: Bite into a clove and you’ll understand why this matters!

What to Serve With Beef Stifado?

1. Crusty Bread

To mop up the rich, spiced sauce—nothing beats a warm slice of sourdough or country loaf.

2. Mashed Potatoes

Creamy mashed potatoes are a classic and comforting base for the stew.

3. Orzo or Greek Pasta

This makes it feel like a complete Greek taverna meal—starchy, filling, and oh-so-satisfying.

4. Rice Pilaf

Fluffy rice pilaf with a hint of lemon or herbs is a clean, mild side to balance the richness.

5. Steamed Greens

Try wilted spinach, kale, or even green beans for a fresh contrast to the hearty stew.

Storage Instructions

Refrigerator: Let the stifado cool completely before transferring to an airtight container. It will keep in the fridge for up to 4 days. The flavors deepen over time, making leftovers even better.

Freezer: Store in a freezer-safe container for up to 3 months. Defrost overnight in the fridge and reheat gently on the stovetop or in the microwave.

Reheating: For best texture and flavor, reheat on low heat on the stovetop, stirring occasionally. Add a splash of water or stock if the sauce has thickened too much.

Estimated Nutrition

Per serving (approximate, based on 6 servings):

Calories: 480 kcal
Protein: 40g
Carbohydrates: 18g
Fat: 28g
Saturated Fat: 9g
Fiber: 2g
Sugar: 6g
Sodium: 780mg
Cholesterol: 105mg

Frequently Asked Questions

What does “stifado” mean?

“Stifado” is a Greek term for a slow-cooked stew, traditionally with lots of onions and aromatic spices like cinnamon and cloves.

Can I make Beef Stifado in a slow cooker?

Yes! After browning the meat and onions, transfer everything to a slow cooker and cook on low for 6–8 hours.

Is this dish spicy?

No, Beef Stifado is warmly spiced with cinnamon and cloves, but it’s not hot or spicy. It’s very kid-friendly.

Can I make it ahead of time?

Absolutely! In fact, Beef Stifado often tastes better the next day as the flavors meld beautifully.

What wine pairs well with this dish?

A bold red like Xinomavro (Greek), Cabernet Sauvignon, or Syrah works perfectly to complement the richness.

Conclusion

Beef Stifado is more than just a stew—it’s a rich, comforting embrace of Greek culinary tradition. With tender beef, sweet pearl onions, and that unforgettable spiced tomato-wine sauce, it’s a recipe that never fails to impress. Whether you’re cooking for family or friends, or just craving a warm, nourishing meal, this dish brings big flavors with rustic charm. Give it time, treat it right, and you’ll be rewarded with one of the most satisfying meals you’ll ever make.