Στιφάδο

Name: Στιφάδο
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 1kg beef chuck, cut into large cubes; 1kg small pearl onions, peeled; 400g canned crushed tomatoes; 2 tbsp tomato paste; 200ml red wine; 4 tbsp red wine vinegar; 3 tbsp olive oil; 4 cloves garlic, whole; 2 bay leaves; 1 cinnamon stick; 4 whole cloves; 1 tsp allspice; Salt, black pepper

Στιφάδο (stee-FAH-doh)

Greek Beef and Onion Stew

⏱ Prep Time 30 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 444 kcal

A rich, aromatic stew of beef braised with an abundance of small whole onions in a wine-tomato sauce infused with cinnamon, cloves, and bay leaves.

Nutrition & Info

Protein 35.0g

Carbs 22.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Equipment Needed

heavy Dutch oven sharp knife wooden spoon

Presentation Guide

Vessel: deep clay pot

Garnishes: fresh parsley, crusty bread

Accompaniments: rice pilaf, feta

Ingredients

1kg beef chuck, cut into large cubes
1kg small pearl onions, peeled
400g canned crushed tomatoes
2 tbsp tomato paste
200ml red wine
4 tbsp red wine vinegar
3 tbsp olive oil
4 cloves garlic, whole
2 bay leaves
1 cinnamon stick
4 whole cloves
1 tsp allspice
Salt, black pepper

Instructions

1
Season beef cubes with salt and pepper. Heat olive oil in a Dutch oven and brown the meat on all sides in batches. Remove and set aside.
2
Add pearl onions to the pot and cook until lightly golden, about 5 minutes. Add garlic and cook 1 minute.
3
Return beef to the pot. Add red wine and vinegar, scraping up browned bits from the bottom.
4
Add crushed tomatoes, tomato paste, bay leaves, cinnamon stick, cloves, and allspice. Season with salt and pepper.
5
Bring to a simmer, cover, and cook on low heat for 2 hours until beef is fork-tender and onions are meltingly soft.
6
Remove cinnamon stick, bay leaves, and cloves. Serve in deep bowls with crusty bread to soak up the rich sauce.

💡

Did You Know?

The key to authentic stifado is using more onions than meat — the sweet, melting onions are the true star of the dish.

Chef's Notes

Equipment Tips

heavy Dutch oven
sharp knife
wooden spoon

Garnishing

fresh parsley, crusty bread

Accompaniments

rice pilaf, feta

The Story Behind Στιφάδο

Stifado arrived in Greece through Venetian influence during the occupation of Crete and the Ionian Islands. The Venetians introduced the combination of vinegar and sweet onions, which Greek cooks enriched with warm spices. Originally made with rabbit or hare, the beef version became popular across mainland Greece.

🕐 Traditionally enjoyed sunday lunch or winter dinner 📜 Origins: Venetian-influenced, medieval

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