Description
Stifado is a traditional Greek beef stew known for its rich, aromatic flavors from slow-cooked beef, pearl onions, and a blend of spices like cinnamon and cloves. This hearty dish is perfect for cozy dinners and pairs wonderfully with bread, potatoes, or rice.
Ingredients
Scale
Meat and Vegetables
- 1 kg (2.2 lbs) beef chuck or stewing beef, cut into large chunks
- 500g pearl onions, peeled
- 4 garlic cloves, minced
Liquids and Condiments
- 2 tbsp tomato paste
- 400g (14 oz) canned crushed tomatoes
- 2 tbsp red wine vinegar
- 1 cup beef broth or water
- 3 tbsp olive oil
Spices and Seasonings
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- Salt and pepper to taste
- 1 tsp sugar
Instructions
- Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Season beef chunks with salt and pepper, then brown them in batches to develop rich flavor. Remove browned beef and set aside.
- Sauté Onions and Garlic: In the same pot, add pearl onions and sauté until they turn golden and slightly caramelized. Stir in minced garlic and tomato paste, cooking for 1 to 2 minutes to release their aroma.
- Add Ingredients to Pot: Return the browned beef to the pot. Add canned crushed tomatoes, red wine vinegar, cinnamon stick, cloves, bay leaves, sugar, and beef broth. Stir everything together thoroughly.
- Simmer Slowly: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook slowly for 2 to 2.5 hours, stirring occasionally to prevent sticking.
- Thicken the Sauce: During the last 30 minutes of cooking, uncover the pot to allow the sauce to reduce and thicken. Remove the cinnamon stick, bay leaves, and whole cloves before serving.
- Adjust Seasoning and Serve: Taste the stew and adjust salt and pepper as needed. Let the stifado rest briefly before serving. Enjoy it with your choice of bread, potatoes, or rice for a complete meal.
Notes
- For a deeper flavor, marinate the beef in red wine vinegar and garlic for an hour before cooking.
- If pearl onions are unavailable, small shallots can be used as a substitute.
- Remove whole spices before serving to avoid biting into them.
- Leftovers taste even better the next day as flavors meld.
- Adjust the stew consistency by adding more broth if needed during cooking.
