Stifado, the classic Greek red wine beef stew, is comfort food at its best. Tender, melt-in-your-mouth beef is slowly braised with sweet pearl onions, garlic, herbs, and warm spices in a rich red wine and tomato sauce. The result is a deeply flavorful, aromatic dish that’s perfect for cozy Sunday lunches or festive family gatherings. This hearty stew is one of the most beloved dishes in Greece, rustic, soulful, and best enjoyed with a glass of the same red wine that flavors it.
What cooks say:
“I’ve now made this three times, twice for guests, and it’s perfect. Thank you for posting it. The cinnamon and oregano give it great flavor, and then you get the warmth from the chili. I have varied it depending on circumstances – for instance, I threw in some mushrooms this time, after sauteing them first, and often add a bit of chopped, fried bacon too – and I serve it with potatoes (mashed, jacket, loaded, anything!). I love beef stew, but the flavors in this one make it my favorite.”
Robert P.
If you’re a fan of our delicious Stifado-Greek Red Wine Beef Stew, you’re in for a treat with our Beef Stew With Eggplant, Pork Stew with Chickpeas, and Chicken Kapamas Stew!
Why you will love stifado
Stifado cooking methods
Stovetop stifado
The most traditional way — brown the beef, add the remaining ingredients, and let the stew gently simmer on low heat for a couple of hours until the meat is meltingly tender.
Slowcooker stifado
Perfect for busy days. Cook on high for 5–6 hours or low for up to 10 hours. Add the pearl onions in the last hour so they stay tender but not mushy.
Here is what you need
- Beef – Use about 2 pounds (1 kg) of beef chuck roast, cut into 1-inch cubes. It’s affordable and becomes wonderfully tender after slow cooking.
- Flour – Lightly coat the beef before searing. It helps create a golden crust and thickens the sauce.
- Carrots, celery, and onion – The classic mirepoix trio forms the flavor base of the stew.
- Garlic – Add generously — it deepens the flavor beautifully.
- Pearl onions – Their gentle sweetness balances the wine’s richness. Use fresh or frozen (thaw before adding).
- Tomato paste – Adds depth and color to the sauce.
- Dry red wine – Choose a wine you’d happily drink — it makes all the difference.
- Stock – Beef or vegetable stock keeps the sauce rich and balanced.
- Spices – Cinnamon sticks, cloves, bay leaves, dried oregano, nutmeg, and chili flakes give Stifado its signature warmth.
- Fresh herbs (Bouquet Garni) – Tie together rosemary, thyme, and sage — they perfume the stew as it cooks.
- Extra virgin olive oil – The foundation of all great Greek cooking.
Pro Tips for Success
- Use a cast-iron Dutch oven or heavy casserole dish — it distributes heat evenly for tender results.
- Don’t rush the browning. It’s key for deep, layered flavor.
- If using frozen pearl onions, thaw and pat dry before adding to avoid extra liquid.
- The sauce thickens as it rests; if too thick, loosen it with a splash of wine or stock before serving.
- Like most stews, Stifado tastes even better the next day — perfect for meal prep or entertaining.
Step by step
Step 1: Preheat the oven to 175°C / 350°F.
Tie the fresh herbs with cooking twine to make your bouquet garni.
Step 2: Prep the beef.
Pat the beef cubes dry with paper towels. Lightly dust with flour to help them brown evenly.
Step 3: Brown the beef.
Heat olive oil in a heavy pot over medium-high. Brown the meat in batches, about 1 minute per side. Set aside on a clean plate.
Step 4: Build the flavor base.
Add diced onions to the same pot, season with a pinch of salt, then add garlic. Sauté 1–2 minutes. Add nutmeg, chili flakes, oregano, bay leaves, cloves, and cinnamon sticks.
Step 5: Tomato paste magic.
Stir in tomato paste and cook for 2–3 minutes to deepen its flavor.
Step 6: Combine.
Add diced carrots and celery, return the beef to the pot, and stir gently.
Add wine and simmer.
Pour in the red wine and simmer over high heat for 2–3 minutes to let the alcohol evaporate. Cover the pot and bake for 1 hour 30 minutes.
Rest and serve.
Remove from the oven and let the stew rest for 15 minutes before serving so the sauce thickens naturally.
Serving suggestions
- Mashed potatoes: The perfect creamy base — try mashed potatoes with olive oil.
- Country-Style Fries: Crisp, golden, and delicious with the rich wine sauce.
- Rustic bread: A must for mopping up every last drop, our country bread or our olive oil bread are ideal.
- Greek Green Salad ( maroulosalata):Bright, crisp lettuce with lemon dressing balances the richness beautifully.
Helpful Q&A
Yes, substitute with extra stock plus a tablespoon of balsamic vinegar or grape molasses for depth.
Absolutely. Traditional versions use rabbit, lamb, or even octopus (chtapodi stifado).
Yes! It’s even tastier the next day. Cool completely, refrigerate overnight, and gently reheat before serving.
f you prefer a thicker stew, simmer uncovered for 10–15 minutes after baking or stir in a teaspoon of flour mixed with water.
Storage and reheating
This hearty red wine beef stew keeps beautifully and tastes even better after a day or two, when the flavors have had a chance to deepen.
- Refrigerate: Store in an airtight glass container for up to 4 days. Let the stew cool completely before refrigerating.
- Reheat: Warm gently on the stovetop over medium-low heat until hot, stirring occasionally. Add a splash of water or stock if the sauce has thickened too much.
- Microwave: Reheat individual portions in a covered microwave-safe dish, stirring halfway through for even heating.
- Freeze: Stifado freezes perfectly for up to 3 months.
- Use heavy-duty freezer bags or airtight containers.
- Leave a little headspace for expansion.
- Thaw overnight in the fridge before reheating.
- Pro tip: Make a double batch and freeze half; future-you will thank you for an effortless Greek comfort meal!
More Greek stews
Stifado-Greek Red Wine Beef Stew
Equipment
- 5 qt Dutch oven or ovenproof pot
Ingredients
- 2 lbs beef chuck cut in pieces for stew
- 2 tablespoons flour all purpose
- 4 tablespoons olive oil extra virgin
- 2 carrots diced
- 1 celery stalk diced
- 1 onion diced
- 4 garlic cloves diced
- 8 oz pearl onions
- 2 tablespoons tomato paste
- 2 cups red wine
- 1 cup broth can be vegetable, beef or chicken.
- 2 cinnamon sticks
- 4 cloves
- 2 bay leaves
- 1 tablespoon dry oregano
- 1 teaspoon chili pepper flakes
- 1 teaspoon ground nutmeg
- sea salt
- freshly ground pepper
for the bouquet garni
- 2-3 sprigs fresh thyme
- 2-3 sprigs fresh sage
- 1-2 sprigs rosemary
Instructions
- Preheat oven to 170°C / 350°F.Gather all the fresh herbs and tie them together using some cooking twine to create your bouquet garni.
- Arrange the beef stew pieces on a platter lined with paper towels. Pat dry all the pieces to tremove the extra moisture. Sprinkle some flour all over beef pieces.
- Add the olive oil to the pot. Turn heat to medium-high. Add the beef, 4-5 pieces at a time. Brown them all over for 1 min, them remove, place in a clean plate and, set aside for later. Repeat the process until all pieces are nicely brown all over.
- Add the diced onions to the pot. Season with a pinch of salt. Add the garlic. Saute for 1-2 minutes. Season with freshly ground pepper, a teaspoon of ground nutmeg, a teaspoon of chili pepper flakes, and a tablespoon of oregano. Add the bay leaves, cloves, and cinnamon sticks.
- Add the tomato paste. Stir and sauté in medium heat for 2-3 min to let flavors develop.
- Add the diced carrots, celery and beef pieces and mix gently. Turn the heat to high and add the wine. Simmer in high heat for 2-3 min to let the alcohol evaporate. Lower heat to medium. Add the pearl onions and the broth. Add the bouquet garni. Stir gently and simmer for 5 minutes.
- Cover and place pot in the oven. Cook for 1 hour and 30 min. Remove from oven, remove lid and let it sit for 10 min before serving.Serve with crispy french fries on the side to dip in the sauce. Enjoy!
Notes
Storage and reheating
- Red wine stew can be kept in the fridge for 3–4 days. Reheat in a saucepan over medium-low heat or the microwave in a glass container.
- Generally, stews freeze well, so you may want to double the recipe and freeze some later. Store the stew in heavy plastic, airtight containers, leaving some space to allow it to expand in the freezer. Keep it frozen for up to 3 months.
Nutrition
