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Stifado

Serves 4 to 6 Entree meat

Stifado

Stifado, a hearty Greek stew, finds its roots in the kitchens of Corfu and mainland Greece, where it is a staple for comforting family meals. Passed down through generations, this recipe captures the essence of Greek home cooking—olive oil flows freely, salt is measured by intuition, and a lemon is always within reach to brighten the dish. It is a beloved dish often brought to the table during cooler months, when its warmth and depth are most appreciated.

The rich flavors of Stifado are a beautiful symphony of tender beef, sweet pearl onions, and a robust blend of red wine and vinegar, all subtly accented by cinnamon and bay leaves. The stew’s velvety texture envelops the palate, with a gentle warmth from garlic and a hint of tomato tang. Each bite tells a story of tradition, where the balance of savory and sweet creates a deeply satisfying experience.

Ingredients

  • 1 kgbeef chuck — cubed
  • 500 gpearl onions
  • 200 mldry red wine
  • 3 tbspred wine vinegar
  • 2bay leaves
  • 1 stickcinnamon
  • 4 clovesgarlic
  • 80 mlolive oil
  • 2 tbsptomato paste
  • to tastefine sea salt and black pepper

Method

  1. Begin by cutting the 1 kg beef chuck into large, bite-sized pieces. Heat 40 ml of the olive oil in a large, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the beef pieces in a single layer, ensuring they are not overcrowded. Brown the beef on all sides until a deep, rich color develops, which will take about 5-7 minutes per batch. Remove the browned beef and set aside.
  2. In the same pot, add the remaining 40 ml of olive oil. Reduce the heat to medium and add the 500 g pearl onions. Stir occasionally, allowing the onions to soften and develop a golden color, which should take about 10 minutes. This step will add sweetness and depth to the stew.
  3. Return the browned beef to the pot with the onions. Pour in 200 ml of dry red wine and 3 tbsp of red wine vinegar, scraping up any browned bits from the bottom of the pot with a wooden spoon. These bits add flavor to the dish.
  4. Stir in 2 tbsp of tomato paste, making sure it is well incorporated with the wine and vinegar. Add 2 bay leaves, 1 stick of cinnamon, and 4 cloves of crushed garlic. These aromatics will infuse the stew with their distinctive flavors.
  5. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Allow the stew to braise for about 1.5 to 2 hours, stirring occasionally. The beef is done when it is tender and can be easily pierced with a fork.
  6. Once the beef is tender, remove the lid and increase the heat to medium. Allow the sauce to reduce, stirring occasionally, until it becomes glossy and has a sweet-sour balance. This should take about 15-20 minutes.
  7. Taste the stew and add fine sea salt and black pepper to your preference. The seasoning should enhance the natural flavors of the beef and the sauce. Serve the stifado hot, accompanied by fried potatoes or crusty bread to soak up the rich sauce.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

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