🇬🇷 Greece · Food
Stifado: Hearty Greek Beef Stew with Pearl Onions
By eatmundo · July 7, 2026
🇬🇷 GRStifado is a rich, aromatic Greek beef stew renowned for its tender meat, savory tomato-wine sauce, and abundance of sweet pearl onions. Slow-cooked to perfection with warming spices, it's a comforting dish that embodies the depth of traditional Greek home cooking.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare the Beef: Cut 1 kg of stewing beef (such as chuck or round) into 4-5 cm cubes. Pat the beef very dry with paper towels; this is crucial for a good sear. Season generously with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
- 2
Sear the Beef: Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over high heat until shimmering. Sear the beef in batches, ensuring not to overcrowd the pot, until deeply browned on all sides, about 3-4 minutes per batch. Remove seared beef and set aside.
- 3
Sauté Aromatics: Reduce heat to medium. Add 1 large chopped onion to the same pot and sauté for 5-7 minutes until softened and translucent, scraping up any browned bits from the bottom. Stir in 4 cloves of minced garlic and 2 tablespoons of tomato paste; cook for 1 minute until fragrant.
- 4
Deglaze and Add Liquids: Pour in 250 ml of dry red wine, scraping the bottom of the pot to release all flavorful fond. Let it simmer for 2-3 minutes until slightly reduced. Add 400g of diced canned tomatoes and 500 ml of water or beef broth.
- 5
Introduce Spices and Pearl Onions: Return the seared beef to the pot. Add 500g of peeled pearl onions, 2 bay leaves, 1 cinnamon stick, 5-6 whole cloves, 5-6 allspice berries, and 1 teaspoon of dried oregano. Stir in 2 tablespoons of red wine vinegar.
- 6
Simmer to Perfection: Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot tightly, and cook for 2 to 3 hours, or until the beef is fork-tender. Check periodically to ensure there's enough liquid; add a splash of water if needed.
- 7
Final Adjustments and Serving: Once the beef is tender, remove the bay leaves, cinnamon stick, cloves, and allspice berries if you wish. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot, traditionally with rice, pasta, or crusty bread.
Frequently Asked Questions
What cut of beef is best for Stifado?+
Chuck roast or beef round are excellent choices for Stifado. These cuts have enough fat and connective tissue to become incredibly tender and flavorful during the long, slow braising process.
How do I peel pearl onions easily?+
To easily peel pearl onions, blanch them in boiling water for 30 seconds, then immediately transfer to an ice bath. The skins will then slip off effortlessly when you trim the root and stem ends.
Can I make Stifado in a slow cooker or pressure cooker?+
Yes, Stifado can be adapted for a slow cooker (cook on low for 6-8 hours) or a pressure cooker (cook on high pressure for 45-60 minutes, followed by natural release) after the initial searing and sautéing steps.
What's the difference between Greek Stifado and other beef stews?+
Greek Stifado is distinguished by its generous use of pearl onions, a unique blend of warm spices like cinnamon and cloves, and a rich, tangy tomato-red wine sauce, giving it a distinctive aromatic profile.
🇬🇷 GRMundo Match
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