StifadoGreek 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 is pretty easy to prepare. After browning the meat, the other ingredients are added, the heat turns to low, and the stew 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 becoming mushy. The pearl onions need to be tender but still firm. Cook the stew on high for five to 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, bay leaves and 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.

More stews to try

Check out my Greek pantry staples 

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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.
4.93 from 39 votes
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
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
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Stifado - Greek Red Wine Beef Stew Stifado - Greek Red Wine Beef Stew

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Recipe Rating




32 Comments

  1. 5 stars
    I love wine, Greek food, and stew. I can honestly say this recipe ticks all the boxes. Just what we need in this COLD weather. Comfort food at its finest.

  2. 5 stars
    Oh this just sounds like the most perfect comfort food for this time of the year. I love the Greek spin on this and that it uses fun ingredients like cinnamon and nutmeg. Can’t wait to try it!

  3. I love all the herbs and spices that you are used here! I agree pearl onions are a great addition to the stew recipes.

  4. This sounds like such a great recipe for a cold evening! I bet the addition of cinnamon and nutmeg gives it such an interesting taste.

  5. 5 stars
    This looks like the perfect hearty & herby winter stew. I bet it would be a great one to batch cook and freeze. Going to make this next weekend, thanks for sharing!

  6. My favorite type of dish. This to me is total comfort food. I am saving your recipe because I’m going to try it for our family meal this weekend… my whole family loves this type of dish!

  7. I found this recipe at the perfect time, because the polar vortex is rolling through and we need some major comfort food. This recipe certainly fits the bill. I’m loving all these flavours and the addition of red wine. This is going to be perfect to warm us up on these super cold days.

  8. I made this tonight for the first time and ran into several recipes glitches: the ingredient list calls for 4 cloves but the directions don’t say when to add them; the directions call for adding bay leaves which do not appear in the ingredient list; the ingredient list call for a tablespoon of oregano while directions call for a pinch and the same is true for red pepper flakes (Greek chili recipe in disguise?) I adjusted the daylights out this and am hoping for the best, but I have no idea how it will turn out. I think this needs an edit or corrections.

    1. Hi!

      Thank you so much for trying the recipe and also pointing out where we missed out!
      I am sure it will turn out delicious.
      We updated the images recently but did not update the recipe card correctly. We are very grateful for your comment!

      Thanks again,

      Please let us know how it came out!

      Jenny

  9. hi, can you pls. confirm the qty of chilli pepper flakes to use? I’m trying it with 1 tbsp as listed above, however I feel this is too much to use.
    thank you,
    giotta

    1. Hi Giotta,
      Feel free to reduce the amount. Do just a pinch and try it. You can also omit the flakes altogether if that’s not your thing. It will not affect the overall flavor of the stew. You can always sprinkle just a little bit for serving. I will add this note to the recipe. Thank you so much for trying the stew!
      X Jenny

  10. 5 stars
    I made this stew last night. I did not have any red wine, so I substituted beef broth with a little bit of balsamic vinegar.

    I omitted the cloves and cinnamon, but used the rosemary, thyme, and bay leaves.

    I roasted an eggplant and added the very soft flesh to the stew just before it went into the oven. I like to use eggplant puree to thicken soups and sauces. It gives a sweet smoky flavor and improves the texture.

    I tested the beef after it had been in the oven about 75 minutes and it was still a little tough. I ended up cooking it closer to 2 hours. Everything was melt in your mouth tender.

    This stew was really amazing. Best I’ve ever made. Cubing, flouring/seasoning, and browning the beef made a big difference in the flavor.

  11. 3 stars
    It’s a great stew but I think tablespoon of nutmeg and chilli flakes is a bit much. Too much nutmeg has the tendency to leave a long lasting flavour. It that the correct measurements Jenny?

  12. 5 stars
    Thank you! This was a huge hit with my very picky family. I omitted the red pepper flakes, although I bet they would enhance the stew, and subbed a couple of shallots I had on hand for the pearl onions. Suggest serving with orzo.