Name: Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try Recipe
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Greek
Ingredients: 2 lbs beef chuck, cut into 2-inch cubes; 2 tablespoons olive oil; 1 1/2 lbs small shallots, peeled; 4 garlic cloves, minced; 1/2 cup red wine; 1/4 cup red wine vinegar; 2 cups crushed tomatoes; 1 tablespoon tomato paste; 1 cinnamon stick; 3 whole cloves; 2 bay leaves; 1 teaspoon dried oregano; 1/2 teaspoon ground allspice; Salt and pepper to taste; 1/2 cup beef broth (or water if needed); Chopped fresh parsley for garnish

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If you’re searching for a soul-satisfying dish that will transport you straight to a village taverna on a sun-dappled Greek hillside, then Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try deserves the very top spot on your list. This rustic, aromatic stew features tender beef gently braised with sweet shallots, bold spices, red wine, and simmered tomatoes, creating layers of flavor that epitomize Mediterranean comfort food. With every spoonful, you’ll discover why stifado is beloved in Greek homes—each bite offers incredible richness offset by subtle hints of cinnamon, allspice, and tangy vinegar. Trust me, once you make it, you’ll want to return again and again to its heartwarming flavors.

Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try lies in how simple, honest ingredients transform into something magical when slow-cooked together. Each component plays a special role in developing the stew’s rich flavor and beautiful color.

Beef chuck (2 lbs, cut into 2-inch cubes): Choose well-marbled beef for melt-in-your-mouth tenderness after long, slow braising.
Olive oil (2 tablespoons): This cornerstone of Greek cuisine Main Course.
Small shallots (1 1/2 lbs, peeled): Sweet, delicate, and aromatic, they soften into the stew creating a luxurious texture and subtle sweetness unique to stifado.
Garlic cloves (4, minced): Adds depth and an essential savory undertone that can’t be skipped.
Red wine (1/2 cup): A splash of dry red wine brings boldness and complexity, rounding out the sauce beautifully.
Red wine vinegar (1/4 cup): This sharp note balances the sweetness of tomatoes and shallots—don’t leave it out!
Crushed tomatoes (2 cups): The base for your luscious sauce, providing vibrant color and a touch of acidity.
Tomato paste (1 tablespoon): Adds intensity and helps thicken the sauce as it simmers.
Cinnamon stick (1): Supplies that signature warm, cozy seasoning found in authentic Greek stews.
Whole cloves (3): Infuses a mellow spiced aroma that’s subtle yet essential to the dish’s character.
Bay leaves (2): Brings an herbal note that rounds out the stew’s flavor.
Dried oregano (1 teaspoon): Classic Mediterranean essence that ties all the flavors together.
Ground allspice (1/2 teaspoon): Just a pinch elevates the richness with a beautifully fragrant warmth.
Salt and pepper to taste: The simplest seasonings, used at the right time, make all the difference.
Beef broth or water (1/2 cup, if needed): Keeps the sauce perfectly saucy without thinning the flavor.
Chopped fresh parsley (for garnish): Lively and fresh, it brings a bright pop of color and flavor right before serving.

How to Make Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try

Step 1: Sear the Beef

Start by heating the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Pat your beef cubes dry with paper towels and season them with salt and pepper. Sear the beef in batches, letting each side brown deeply—this step is vital for locking in juices and building a robust flavor base. Transfer the browned beef to a plate and get ready for the next delicious layer.

Step 2: Soften the Shallots and Garlic

In the same aromatic oil left in your pot, add the small, peeled shallots. Cook them for 5 to 7 minutes, stirring every now and then, until they begin to take on a shimmering golden hue. When the shallots look luscious and smell sweet, stir in the minced garlic and let it cook for just a minute to release its fragrance without burning.

Step 3: Deglaze and Simmer Down the Wine

Return the browned beef (and any juices) to the pot. Pour in the red wine and red wine vinegar, stirring and scraping up all those delicious browned bits from the bottom—this adds deep, complex flavor to the finished dish. Let it bubble away for 2 to 3 minutes so the alcohol cooks off and you’re left with pure flavor.

Step 4: Build Layers of Flavor

Add the crushed tomatoes, tomato paste, cinnamon stick, whole cloves, bay leaves, dried oregano, and ground allspice right into the pot. Stir it all together so the beef and shallots are nestled in this gorgeous, aromatic sauce. Season generously with salt and pepper, savoring the delicious aroma as everything starts to come together.

Step 5: Slow Simmer for Succulent Results

Reduce the heat to low, cover the pot, and let your Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try simmer gently for 2 to 2 1/2 hours. Stir occasionally and add a little beef broth or water if the sauce gets too thick. The reward? Beef so tender it falls apart at the touch of a fork, and shallots that are meltingly soft.

Step 6: Finish and Serve

When the stew is luscious and thick, carefully remove the cinnamon stick, cloves, and bay leaves. Just before serving, scatter a handful of chopped fresh parsley over the top—this burst of color and freshness takes it across the finish line. And there you have it: an authentic Stifado that tastes just as it would in Greece.

How to Serve Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try

Garnishes

The simplest way to finish Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try is with a generous scatter of fresh chopped parsley, which brings a wonderful freshness to each bite. You can also add a drizzle of extra-virgin olive oil or a sprinkle of cracked black pepper for a bit more flair at the table.

Side Dishes

This stew absolutely shines when served with crusty bread to mop up the rich sauce, but fluffy mashed potatoes, creamy polenta, or classic Greek orzo are all equally delicious options. For a true Greek feast, pair with a crisp salad of tomatoes, cucumbers, and feta.

Creative Ways to Present

For a cozy dinner party, ladle stifado into individual bowls and top with a swirl of Greek yogurt or a few shavings of aged cheese. Want a rustic touch? Present it family-style in your Dutch oven, with plenty of bread on the side for sharing. I also love serving it over rice or pearl couscous for a satisfying and beautiful dish.

Make Ahead and Storage

Storing Leftovers

Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try gets even better after a day in the fridge. Allow leftovers to cool completely, then store in an airtight container for up to four days. The flavors will deepen and develop, so you’ll have an even tastier meal to look forward to!

Freezing

This stew is perfect for freezing if you want hearty Greek comfort on demand. Just portion cooled stifado into airtight containers or heavy-duty freezer bags. Label with the date, and enjoy within three months for the best flavor and texture. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm the stew on the stovetop over low heat, adding a splash of beef broth or water to loosen the sauce if needed. You can also microwave individual portions, stirring halfway through for even heating. The beef and shallots will remain beautifully tender and flavorful.

FAQs

Can I make stifado with a different type of meat?

Absolutely! While beef is common, traditional stifado is often made with lamb or even rabbit. Both options will create a dish every bit as rich and flavorful. Just adjust the cooking time as needed—lamb may take a little less time, while rabbit usually cooks quickly.

What kind of red wine should I use?

Choose a dry red wine like Merlot, Cabernet Sauvignon, or even a Greek wine such as Agiorgitiko if you want to stay authentic. Pick one that you’d be happy to drink—the stew will only be as delicious as your wine allows!

Do I need to peel the shallots?

Yes, peeling the shallots is important in Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try. The peeled, whole shallots soften in the stew and add signature sweetness—unpeeled shallots won’t give you the same wonderful texture or flavor.

Can I use a slow cooker instead of the stovetop?

Yes, a slow cooker works beautifully. Simply follow the searing and deglazing steps on the stovetop, then transfer everything to your slow cooker. Cook on low for about 6–8 hours, until the beef is deeply tender and the sauce is thick and rich.

How can I make this stew gluten-free?

Good news: Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try is naturally gluten-free, provided you pair it with gluten-free sides or bread. Just check your beef broth if you’re using it to ensure it’s certified gluten-free.

Final Thoughts

You truly can’t go wrong with Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try. Each pot is packed with tradition, warmth, and flavor that will bring people together around your table. I hope you’ll give it a try and discover just how magical Greek comfort food can be—there’s nothing quite like it!

Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try Recipe

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4.9 from 17 reviews

Author: admin
Total Time: 2 hours 50 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Stifado is a traditional Greek beef stew with shallots that is bursting with flavor from a blend of aromatic spices and a hearty tomato-based sauce. This slow-cooked dish is a comforting and satisfying meal that will transport you to the Mediterranean with its rich and tender beef.

Ingredients

Scale

Beef Stew:

2 lbs beef chuck, cut into 2-inch cubes
2 tablespoons olive oil
1 1/2 lbs small shallots, peeled
4 garlic cloves, minced
1/2 cup red wine
1/4 cup red wine vinegar
2 cups crushed tomatoes
1 tablespoon tomato paste
1 cinnamon stick
3 whole cloves
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon ground allspice
Salt and pepper to taste
1/2 cup beef broth (or water if needed)
Chopped fresh parsley for garnish

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Instructions

Prepare the Beef: Season beef cubes with salt and pepper, then sear in batches until browned. Transfer to a plate.
Cook Shallots and Garlic: In the same pot, cook peeled shallots until golden. Add minced garlic and cook briefly.
Combine Ingredients: Return beef to the pot. Stir in red wine, vinegar, tomatoes, paste, and spices. Simmer.
Simmer: Cover and simmer gently for 2-2 1/2 hours until beef is tender, stirring occasionally.
Finish and Serve: Remove spices, garnish with parsley, and serve warm with preferred sides.