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    Home » Stews » Stifado - Greek Red Wine Beef Stew

    Stifado - Greek Red Wine Beef Stew

    Last updated October 25, 2022. Originally posted February 6, 2021 By Jenny Skrapaliori-Graves. 30 Comments.

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    Stifado - Greek red wine beef stew is a hearty delicious dish perfect for a Sunday lunch. Tender melt in your mouth beef, lots of fresh herbs, and delicate pearl onions are slowly cooked in an aromatic red wine broth.

    A plate with beef stew and mashed potatoes. At the back a white pot and a cloth napkin. A small bowl with red pepper flakes.

    What is Stifado

    Stifado (or stifatho) is a Greek red wine stew. When Greeks cook stifado, they usually make a rabbit or beef stew cooked slowly in a rich and delicious wine sauce. Traditionally stifado was cooked exclusively with rabbit meat. But the beef was more accessible and acceptable to Greek cooks through the years, so it is the most common meat used in the famous stew.

    How to make it

    You will need beef cut in pieces for stew, pearl onions, diced onions and carrots, garlic, red wine, fresh and dry herbs, and aromatics like cinnamon and nutmeg.

    Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

    Bowls with raw beef pieces, olive oil, peral onions, carrots, onions, red wine. some fresh and dry herbs and a tube of tomato paste.

    What meat is best?

    This kind of stew does not require expensive cuts of meat. I like to get 2 pounds beef chuck roast cut into 1-inch cubes. I find it becomes really tender and it is has a reasonable price tag. You can certainly use your favorite stewing beef.

    Stifado cooking methods

    Stovetop stifado:

    The most traditional way to cook this wine beef stew. It ispretty easy to prepare. After browning the meat, the other ingredients are added, the heat turns to low and the tew simmers for hours.

    Slowcooker stifado:

    Slow-cooked Stifatho comes out very tender. The pearl onions are added towards the end of the cooking to avoid them become mushy. The pearl onions need to be tender but still firm. Cook the stew on high for five-six hours, or on low for up to 10 hours. 

    My method:

    I begin cooking the stew on the stovetop. I use an ovenproof pot, specifically a dutch oven.

    Good seasoning is key for a great stew.

    Some sea salt, pepper, pinch or two of dry oregano adding the bay leaves and the cinnamon sticks and some chili pepper flakes help develop a great base for the broth. Then I add all other ingredients, stir gently, and move it in the oven to cook for the rest of the time.

    Fresh herbs tied together on a cutting board.

    Preheat oven to 350 F.

    Gather all the fresh herbs and tie them together using some cooking twine to create your bouquet garni.

    Pieces of beef dusted with flour on paper towel.

    Arrange the beef stew pieces on a platter lined with paper towels. Pat dry all the pieces to remove the extra moisture.

    Sprinkle some flour all over beef pieces.

    Four pieces of beef searing in a pot.

    Add the olive oil to the pot. Turn heat to medium-high.

    Add the beef, 3-4 pieces at a time. Brown them all over for 1 min, remove, place on a clean plate, and set aside for later. Repeat the process until all pieces are nicely brown all over.

    Diced onions , cinnamon sticks, bay leaves in a pot.

    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, ground nutmeg, chili pepper flakes, and dried oregano. Add the bay leaves, cloves, and cinnamon sticks.

    Diced onions and carrots with tomato paste in a pot.

    Add the tomato paste.

    Stir and sauté in medium heat for 2-3 min to let flavors develop.

    Beef pieces, pearl onions, diced carrots and herbs in a broth.

    Add the diced carrots. Add the 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.

    Cover and place pot in the oven. Cook for 1 hour and 30 min.

    A white dutch oven with beef stew and a serving spoon on a cloth napkin. Some herbs next to it.

    It takes almost two hours to complete this fabulous stew, and the result will not disappoint. Served with homemade fries or over buttery mashed potatoes, it is the perfect comfort food.

    A plate with beef stew and mashed potatoes. At the back a white pot and a cloth napkin.

    You may also try:

    • This chicken stew with lemony cannellini beans will satisfy and comfort.
    • A delicious eggplant & beef stew is ideal for dipping bread in the sauce!
    • This slow-cooked pork stew with chickpeas has simple ingredients and delicate, rustic flavors.

    Check out my Greek pantry staples 

    Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

    WANT TO EAT LIKE A GREEK? Subscribe to my newsletter and follow me on Facebook, Pinterest, and Instagram for all of the latest updates.

    A white dutch oven with beef stew and a serving spoon on a cloth napkin.

    Greek Red Wine Beef Stew

    by Jenny | The Greek Foodie
    This Greek Red Wine Beef Stew has tender beef, fresh herbs, and delicate pearl onions in a fragrant broth.
    4.87 from 22 votes
    Print Recipe
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 1 hr 30 mins
    Course Main Course
    Cuisine Greek
    Servings 6
    Calories 600 kcal

    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 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 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 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

    Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.

    Nutrition

    Calories: 600kcalCarbohydrates: 16gProtein: 28gFat: 40gSaturated Fat: 13gTrans Fat: 2gCholesterol: 107mgSodium: 343mgPotassium: 771mgFiber: 4gSugar: 5gVitamin A: 3995IUVitamin C: 8mgCalcium: 94mgIron: 5mg
    Tried this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__
    Stifado - Greek Red Wine Beef StewStifado - Greek Red Wine Beef Stew
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    Hi there!

    I am Jenny, a Greek expat living in the greater New York City area. I like to say I am a beauty art director turned foodie, aka the Greek foodie. Born and raised in Greece, my fondness for good food goes hand in hand with my heritage. My absolute favorite thing to do is cook delicious food to enjoy with family and friends.... Find out more about me here…

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