Stifado Greek Beef Stew, a classic Greek beef stew, is a hearty, aromatic dish that epitomizes Mediterranean comfort food. With its deep flavors of slow-cooked beef, tomatoes, and a unique medley of spices, this dish captures the essence of traditional Greek cuisine. Stifado is perfect for family gatherings, special occasions, or simply as a warming meal on a chilly day. The blend of tender meat, caramelized onions, and robust spices like cinnamon and cloves makes this dish a standout in any kitchen.
Ingredients
For a rich and authentic Stifado, you’ll need the following ingredients:
- Beef (chuck or stew meat): 2 pounds, cut into large cubes
- Pearl onions: 1 pound, peeled
- Garlic: 3-4 cloves, minced
- Tomatoes: 3 large fresh tomatoes, grated, or 1 can of crushed tomatoes (14 oz)
- Tomato paste: 2 tablespoons
- Red wine vinegar: 2 tablespoons
- Red wine: 1/2 cup
- Olive oil: 1/4 cup
- Cinnamon stick: 1
- Bay leaves: 2
- Cloves: 3-4
- Allspice berries: 3-4
- Dried oregano: 1 teaspoon
- Sugar: 1 teaspoon (optional, to balance acidity)
- Salt and pepper: To taste
- Water or beef stock: As needed
- Optional: Potatoes, carrots, or mushrooms for added variety
Preparation
Step1: Prepare the Beef
- Cut the beef into large, uniform cubes. Pat dry with a paper towel to ensure it browns properly.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef in batches, ensuring each piece is seared on all sides. Remove and set aside.
Step2: Sauté the Onions and Garlic
- Add the pearl onions to the same pot and sauté until golden brown and slightly caramelized.
- Stir in the minced garlic and cook for another minute, being careful not to burn it.
Step3: Build the Flavor Base
- Return the beef to the pot and stir in the tomato paste. Cook for 2-3 minutes to deepen the flavor.
- Add the grated or crushed tomatoes, red wine vinegar, and red wine. Mix well.
Step4: Add Aromatics and Simmer
- Toss in the cinnamon stick, bay leaves, cloves, allspice berries, and oregano.
- Season with salt, pepper, and a pinch of sugar if desired.
- Add enough water or beef stock to cover the meat.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
- Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Step5: Final Adjustments
- Taste the stew and adjust seasoning with salt, pepper, or additional spices if needed.
- If using optional vegetables like potatoes or carrots, add them in the last 30-40 minutes of cooking.
Variations
- Meat Choices: Substitute beef with rabbit, chicken, or even lamb for a unique twist on the classic recipe.
- Vegetarian Stifado: Replace the meat with mushrooms or eggplants, maintaining the same aromatic sauce base.
- Wine-Free Option: Swap red wine with additional beef stock and a squeeze of lemon juice for acidity.
- Extra Veggies: Add vegetables like bell peppers, zucchini, or green beans for added nutrition.
Cooking Notes
- Browning is Key: Properly browning the beef enhances the depth of flavor in the final dish.
- Slow Cooking Matters: Allow the stew to simmer gently for an extended period to ensure tender meat and a richly developed sauce.
- Spice Balance: Be careful not to overpower the dish with cloves or cinnamon; a little goes a long way.
- Onion Texture: Pearl onions should be soft but retain their shape for the best texture.
Serving Suggestions
- Serve Stifado with crusty bread to soak up the luscious sauce.
- Pair it with rice, mashed potatoes, or orzo for a heartier meal.
- A side of Greek salad or steamed greens complements the dish perfectly.
- Top with crumbled feta cheese for an added Mediterranean touch.
Tips
- Use fresh, ripe tomatoes when possible for the best flavor.
- Pre-peel pearl onions by blanching them in boiling water for 2-3 minutes, then slipping off the skins.
- Make Stifado a day ahead; the flavors deepen and improve with time.
- If the sauce is too thin, uncover the pot and simmer to reduce it further.
Prep Time: 30 minutes
Cooking Time: 2 hours
Total Time: 2 hours 30 minutes
Nutritional Information (per serving, approximately):
- Calories: 350
- Protein: 30g
- Fat: 20g
- Carbohydrates: 12g
- Sodium: 600mg</li>
FAQs About Stifado Greek Beef Stew
Q: Can I make Stifado in a slow cooker?
A: Yes! Brown the beef and onions on the stovetop first, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.
Q: What wine should I use?
A: A dry red wine, such as Merlot or Cabernet Sauvignon, works well in this recipe.
Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Q: Can I freeze Stifado?
A: Absolutely! Freeze the stew in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I skip the pearl onions?
A: While pearl onions are traditional, you can use regular onions cut into large chunks as a substitute.
Conclusion
Stifado Greek Beef Stew, with its rich, aromatic flavors and melt-in-your-mouth texture, is a dish that embodies the warmth and tradition of Greek cooking. Perfect for sharing with loved ones, this hearty stew is not only delicious but also deeply satisfying. Whether served with bread, rice, or a side of greens, Stifado is a culinary journey to the heart of Greece. Try this recipe for a true taste of the Mediterranean and make it a family favorite!
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Stifado Greek Beef Stew
- Total Time: 2 hours 30 minutes
Ingredients
Ingredients
For a rich and authentic Stifado, you’ll need the following ingredients:
- Beef (chuck or stew meat): 2 pounds, cut into large cubes
- Pearl onions: 1 pound, peeled
- Garlic: 3-4 cloves, minced
- Tomatoes: 3 large fresh tomatoes, grated, or 1 can of crushed tomatoes (14 oz)
- Tomato paste: 2 tablespoons
- Red wine vinegar: 2 tablespoons
- Red wine: 1/2 cup
- Olive oil: 1/4 cup
- Cinnamon stick: 1
- Bay leaves: 2
- Cloves: 3-4
- Allspice berries: 3-4
- Dried oregano: 1 teaspoon
- Sugar: 1 teaspoon (optional, to balance acidity)
- Salt and pepper: To taste
- Water or beef stock: As needed
- Optional: Potatoes, carrots, or mushrooms for added variety
Instructions
Preparation
Step1: Prepare the Beef
- Cut the beef into large, uniform cubes. Pat dry with a paper towel to ensure it browns properly.
- Heat olive oil in a large pot or Dutch oven over medium-high heat.
- Brown the beef in batches, ensuring each piece is seared on all sides. Remove and set aside.
Step2: Sauté the Onions and Garlic
- Add the pearl onions to the same pot and sauté until golden brown and slightly caramelized.
- Stir in the minced garlic and cook for another minute, being careful not to burn it.
Step3: Build the Flavor Base
- Return the beef to the pot and stir in the tomato paste. Cook for 2-3 minutes to deepen the flavor.
- Add the grated or crushed tomatoes, red wine vinegar, and red wine. Mix well.
Step4: Add Aromatics and Simmer
- Toss in the cinnamon stick, bay leaves, cloves, allspice berries, and oregano.
- Season with salt, pepper, and a pinch of sugar if desired.
- Add enough water or beef stock to cover the meat.
- Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
- Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Step5: Final Adjustments
- Taste the stew and adjust seasoning with salt, pepper, or additional spices if needed.
- If using optional vegetables like potatoes or carrots, add them in the last 30-40 minutes of cooking.
Notes
Cooking Notes
- Browning is Key: Properly browning the beef enhances the depth of flavor in the final dish.
- Slow Cooking Matters: Allow the stew to simmer gently for an extended period to ensure tender meat and a richly developed sauce.
- Spice Balance: Be careful not to overpower the dish with cloves or cinnamon; a little goes a long way.
- Onion Texture: Pearl onions should be soft but retain their shape for the best texture.
- Prep Time: 30 minutes
- Cook Time: 2 hours
Nutrition
- Calories: 350
- Sodium: 600mg
- Fat: 20g
- Carbohydrates: 12g
- Protein: 30g