Beef Stifado (traditional Greek beef stew)

4.24 from 68 votes

Stifado is a hearty, aromatic Greek beef stew with pearl onions and the most flavorful sweet-and-spiced tomato and wine sauce!

Prep Time30

Cook Time2 45

Course: Main Course

Cuisine: Greek

Keyword: beef, stew

Servings: people

Calories: 435kcal

Marinate the meat at room temperature for 30 minutes with 2 tablespoons red wine, 1 teaspoon dried thyme, a drizzle of olive oil, salt, and pepper.

Soak the onions in a bowl of hot boiling water for 30 minutes to 1 hour. This makes them easier to clean.
Peel the skins. Slice the top and bottom of each onion, then peel its skin.
Heat a generous splash of olive oil in a medium-sized cooking pot over medium-high heat.
Saute the onions for 6-7 minutes until their outer skin turns soft and gains some colour.
Pour in the vinegar and cook until it evaporates.
Stir in the sugar cook for a minute. Then remove the onions to a bowl.

Brown the meat. In the same cooking pot, add another splash of olive oil. Sear the meat until browned on both sides over high heat.
Add the allspice, cloves, cinnamon stick, garlic cloves, and vinegar. Give it a minute for the vinegar to evaporate.
Stir in the tomato paste, cook for a minute more.
Pour in the wine and add the bay leaves. Simmer over low heat, uncovered, for 5 minutes.
Pour in the hot water or stock.
Simmer covered over low heat for 1 hour and 30 minutes. Or until the meat is fork-tender.
Add the onions back to the pot. Shake the pot to submerge them. If necessary, add a splash of water.
Simmer covered, over low heat, for 45 minutes more. If necessary, raise the heat slightly and open the lid on the side to let the sauce thicken a bit more if you like. Stifado is served with plenty of sauce, it's saucy, but not too thickened.
Rest. Let the food rest inside the pot for 20 minutes before serving.
Serve with mashed potatoes or steamed rice or just some bread for dipping!