Stifado

Nutrition · per serving

Steps

1. 1

   Pat the beef dry with paper towel. Peel the pearl onions, finely chop the garlic, and measure all remaining ingredients so the cooking can move quickly. Dry meat browns better, and having the spices ready prevents overcooking during the braise.

   500 g beef chuck, cut into 3 cm cubes300 g pearl onions, peeled2 cloves garlic, finely chopped200 ml dry red wine200 g crushed tomatoes15 g tomato paste150 ml beef stock15 ml red wine vinegar2 bay leaves1 small cinnamon stick4 allspice berries3 whole cloves6 g fine salt2 g black pepper
2. 2

   Heat the olive oil in a wide heavy pot over medium-high heat. Brown the beef in 2 batches for 2-3 minutes per side, without crowding the pot. Transfer each batch to a plate; deep browning is essential for a rich, classic stifado flavor.

   30 ml olive oil500 g beef chuck, cut into 3 cm cubes
3. 3

   Lower the heat to medium and add the pearl onions to the same pot. Cook for 5-6 minutes, stirring occasionally, until they take on light golden spots. Add the garlic and tomato paste and cook for 30 seconds, just until fragrant and slightly darkened.

   300 g pearl onions, peeled2 cloves garlic, finely chopped15 g tomato paste
4. 4

   Pour in the red wine and scrape the bottom of the pot thoroughly to dissolve the browned bits. Simmer for 2 minutes to cook off the raw alcohol edge.

   200 ml dry red wine
5. 5

   Return the beef and any collected juices to the pot. Add the crushed tomatoes, beef stock, red wine vinegar, bay leaves, cinnamon stick, allspice berries, whole cloves, salt, and black pepper. Bring to a gentle boil, then immediately reduce to a low simmer.

   500 g beef chuck, cut into 3 cm cubes200 g crushed tomatoes150 ml beef stock15 ml red wine vinegar2 bay leaves1 small cinnamon stick4 allspice berries3 whole cloves6 g fine salt2 g black pepper
6. 6

   Cover partially and simmer gently for 35 minutes, stirring once or twice, until the beef is tender enough to yield easily when pressed with a spoon and the onions are soft but still holding their shape. If the sauce looks too thin near the end, uncover for the last 5 minutes to reduce it to a glossy consistency.

7. 7

   Turn off the heat and let the stifado rest for 5 minutes. Remove the bay leaves, cinnamon stick, allspice berries, and cloves if easy to find. Finish with the extra virgin olive oil and chopped parsley, then spoon into warm bowls and serve.

   5 ml extra virgin olive oil10 g flat-leaf parsley, chopped

Origin & History

Stifado is a beloved Greek braised stew, traditionally made with meat and small onions, and scented with warm spices such as cinnamon, cloves, and allspice. Its roots are often linked to Venetian influence in Greece, where sweet-sour braises and spiced stews became part of regional cooking, especially in island and mainland home kitchens.