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A white pot with Stifado-red wine beef stew on a white table.
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Stifado-Greek Red Wine Beef Stew

Our Stifado-Greek Red Wine Beef Stew has tender beef, fresh herbs, and delicate pearl onions in a fragrant broth.
Course Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 600kcal
Author by Jenny Skrapaliori Graves

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 beef broth or vegetable stock
  • 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 all the pieces dry to remove excess moisture.
    Sprinkle some flour all over the beef pieces.
  • Add the olive oil to the pot. Turn the heat to medium-high. Add the beef, 4-5 pieces at a time.
    Add the beef, 4-5 pieces at a time. Brown them all over for 1 min, then remove, place on a clean plate, and set aside for later.
  • 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.
 
 
The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation. 

Nutrition

Calories: 600kcal | Carbohydrates: 16g | Protein: 28g | Fat: 40g | Saturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 343mg | Potassium: 771mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3995IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 5mg