This authentic Greek beef stifado brings Mediterranean comfort straight to your kitchen in just two hours.
A hearty blend of tender beef chunks simmered in a rich, aromatic sauce creates a soul-warming stew that’s both elegant and satisfying.
Perfect for family dinners or special occasions, this protein-rich dish delivers an impressive 56 grams of protein per serving while keeping carbs low at just 8.7 grams.
The slow-cooking process ensures every bite is packed with traditional Greek flavors that will transport you straight to a cozy taverna.
Ingredients for Greek Beef Stifado
- Beef: 1 kg quality stewing beef, cut into portions for even cooking
- Pearl Onions: 1.5 kg, peeled – adds sweetness and texture
- Liquids: 1/4 cup olive oil, 3/4 cup red wine, 3 tbsp red wine vinegar, 1/3 cup cognac
- Tomato Base: 2 ripe tomatoes (or 400g tinned), 1 tbsp tomato paste
- Aromatics: 1 bay leaf, 3-4 allspice berries, pinch of nutmeg
- Seasonings: Salt and freshly ground pepper to taste
- Additional: Water as needed for cooking
Step-by-Step Instructions
- Sear the Meat: Heat oil and brown beef in batches until nicely seared. Set aside covered.
- Prepare Onions: Sauté peeled pearl onions in the same oil until softened but not browned (10 minutes).
- Add Liquids: Pour in cognac, wine, and vinegar. Simmer covered for 3 minutes to blend flavors.
- Combine and Simmer: Return meat to pan, add tomatoes, paste, and spices. Add water to cover meat and simmer covered for 1.5 hours.
- Monitor and Season: Check liquid levels while cooking, add hot water if needed. Season with salt and pepper near the end.
- Serve: Perfect with pasta and grated cheese or boiled potatoes.
Cooking Techniques
The magic of this Greek stew lies in two key steps. First, brown your meat in small batches – this creates a tasty crust that adds tons of flavor!
Keep your oil nice and hot between batches. Second, give those pearl onions plenty of time to soften (about 10 minutes). They’ll soak up all the yummy flavors and become sweet little treasures in your stew.
Smart Substitutions
Can’t find pearl onions? Regular shallots work great too – just quarter them. No cognac around? Replace it with extra red wine or beef broth.
If fresh tomatoes aren’t in season, canned tomatoes are just perfect. For the spices, if you’re missing allspice berries, use 1/4 teaspoon ground allspice instead.
Serving Ideas
While pasta is traditional, this rich stew is super flexible! Try it over creamy mashed potatoes, fluffy rice, or crusty bread.
Add a simple Greek salad on the side for a fresh touch. My favorite way? Serve it with orzo pasta and sprinkle some crumbled feta cheese on top – so good!
Storage Tips
This stew actually tastes better the next day! Pop it in an airtight container and keep it in the fridge for up to 3 days.
You can also freeze it for up to 3 months. Just leave out any pasta or potatoes – add those fresh when you reheat.
When warming it up, add a splash of water if needed, and heat slowly on the stovetop for the best results.
Beef Stifado (Greek Beef Stew)
Equipment
- Saucepan
Ingredients
Main Ingredients
- 1 kg good-quality stewing beef, cut into portions (35 ounces)
- 1.5 kg pearl onions, peeled (60 ounces)
- 1/4 cup olive oil
- 3/4 cup red wine
- 3 tbsp red wine vinegar
- 1/3 cup cognac
- 2 ripe tomatoes without skins, roughly chopped or 400g tinned chopped tomatoes
- 1 tbsp tomato paste
- 1 bay leaf
- 3-4 allspice berries
- 1 pinch nutmeg
Instructions
- To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
- Peel and carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
- Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.
- Pour the meat along with its juices to the saucepan, add the tomato paste and sauté. Add the chopped tomatoes, bay leaf, allspice berries, nutmeg and a bit of water until the meat is covered. Bring to a boil, turn the heat down and simmer the beef stifado with a lid on for 1 1/2 hours or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste.
- Serve beef stifado with pasta and grated cheese, or boiled new potatoes. Enjoy!