Description

This Beef Stifado is a classic Greek stew that’s rich in flavor and perfect for a cozy meal! Tender beef, sweet shallots, and aromatic spices simmer together in a red wine-infused sauce. It’s a hearty and satisfying dish that’s ideal for a cold night.

Ingredients

Units Scale

3 pounds beef chuck roast, cut into 2-inch chunks
1/4 cup olive oil
15–20 shallots, peeled
6 ounces tomato paste (1 small can)
1 cup dry red wine (good quality)
2 cups low-sodium beef broth
5 cloves garlic, minced
1 cinnamon stick
5 whole cloves
2 bay leaves
1 teaspoon dried oregano
1/2 teaspoon ground allspice
Salt and black pepper, to taste
1 teaspoon sugar
Fresh parsley, for garnish

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Instructions

Brown Beef: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Season beef with salt and pepper, then brown in batches. Set aside.
Sauté Shallots: Add remaining olive oil and shallots to the pot. Sauté until softened and golden.
Simmer Stew: Return beef to the pot. Add tomato paste, red wine, beef broth, garlic, cinnamon stick, cloves, bay leaves, oregano, allspice, and sugar. Bring to a boil, then reduce heat, cover, and simmer for 2 hours, or until beef is tender.
Season and Serve: Season with salt and pepper to taste. Garnish with fresh parsley and serve hot with crusty bread, mashed potatoes, or rice pilaf.

Notes

Brown the beef in batches to avoid overcrowding and ensure proper browning.
Adjust stew consistency with additional broth if needed.
The flavor of this dish improves with time, making it perfect for leftovers.
Garnish with fresh parsley just before serving.

Nutrition

Serving Size: 1/6 of recipe
Calories: 500
Sugar: 10g
Sodium: 600mg
Fat: 30g
Saturated Fat: 10g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 40g
Cholesterol: 120mg