If you’re ready to transport your kitchen to the sun-drenched hills of Greece, Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try is your ticket. Picture meltingly tender beef simmered in a fragrant sauce of wine, tomatoes, and an irresistible blend of warm spices, all studded with sweet, caramelized shallots that make every bite pure comfort. It’s a soul-satisfying dish that’s rich in tradition and flavor, and once you taste it, you’ll be hooked for life!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Stifado is how a handful of simple ingredients create something truly special. Each item doesn’t just add flavor—it helps build the deep, savory profile, luscious texture, and inviting color that make this Greek classic absolutely unforgettable.
- 2 1/2 lbs beef chuck or stewing beef: Go for well-marbled, tougher cuts, as they’ll transform into fork-tender magic after a slow braise.
- 3 tablespoons olive oil: Adds richness to the stew, and helps brown the beef for that all-important flavor base.
- 2 lbs shallots, peeled and left whole: These little gems turn beautifully sweet and soft as they cook, giving Stifado its signature taste.
- 4 garlic cloves, minced: Classic punch of flavor that infuses the sauce with subtle depth.
- 1 cup dry red wine: Choose something you’d love to drink—the wine brings acidity and layers of complexity.
- 1/4 cup red wine vinegar: The touch of tartness keeps things bright and balances the stew’s richness.
- 1 can (14.5 oz) diced tomatoes: These break down into a velvety sauce, adding both sweetness and color.
- 2 tablespoons tomato paste: This amps up the tomato flavor and body of the sauce.
- 2 cups beef broth: Hearty and savory, this is the backbone of the stew’s broth.
- 2 bay leaves: Earthy and fragrant, they’re a must for any classic braise.
- 1 cinnamon stick: Infuses the stew with a subtle, warming sweetness—so uniquely Greek!
- 4–5 whole cloves: These little pods bring a hint of spice and aroma to the sauce.
- 1/2 teaspoon ground allspice: A pinch elevates the dish with a sweet-spicy note.
- 1 teaspoon dried oregano: For a whiff of the Mediterranean.
- 1/2 teaspoon ground nutmeg: Adds gentle warmth without overpowering the other flavors.
- Salt and black pepper to taste: Season boldly—the slow cooking mellow flavors, so don’t skimp!
- Chopped fresh parsley for garnish: For a bright and vibrant finish.
How to Make Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try
Step 1: Season and Brown the Beef
Generously sprinkle the beef chunks with salt and black pepper. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches (to avoid overcrowding), sear the beef on all sides for 3 to 4 minutes until each piece has a gorgeously brown, caramelized crust. Set the browned beef aside on a plate—you’ll see, these crispy edges will pay off later in the stew!
Step 2: Sauté Shallots and Garlic
Add the whole, peeled shallots to the same pot (don’t worry about wiping out any delicious caramelization on the bottom). Cook for 5 to 6 minutes, stirring occasionally, until the shallots are just starting to turn golden and fragrant. Stir in the minced garlic and cook for only about 30 seconds so it releases its lovely aroma without burning.
Step 3: Deglaze with Wine and Vinegar
Pour in the red wine and vinegar, scraping up all those browned bits stuck at the bottom—the flavor jackpot! Let this bubble for a minute or two to mellow out the sharpness.
Step 4: Build the Sauce
Stir in the diced tomatoes, tomato paste, and beef broth. It’ll already look amazing, but it gets even better. Add the bay leaves, cinnamon stick, whole cloves, allspice, oregano, and nutmeg. This is when the kitchen truly starts to smell like Greece on a festive Sunday!
Step 5: Simmer the Stew
Return the browned beef and any collected juices to the pot. Give everything a gentle stir, bring to a simmer, then reduce the heat to low. Cover and cook gently for 2 to 2 1/2 hours, stirring occasionally. You’re aiming for beef so tender a fork slips right through, and a sauce that’s thick, glossy, and packed with flavor.
Step 6: Finish and Serve
Once the stew is done, fish out the bay leaves, cinnamon stick, and any visible cloves. Taste and adjust salt and pepper as needed. Garnish with plenty of chopped parsley just before serving, and get ready for applause—Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try always wows a crowd!
How to Serve Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try
Garnishes
A generous shower of fresh parsley is traditional and brings both color and a pop of freshness. For an extra layer, try a sprinkle of crumbled feta or a wedge of lemon on the side—these additions brighten the stew’s deep flavors and look beautiful at the table.
Side Dishes
Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try begs for something to soak up the luscious sauce. Crusty bread is perfect for scooping, or go classic with creamy mashed potatoes, fluffy rice, or even simple buttered pasta. For a Greek touch, serve with a bright village salad and maybe some olives or pickled vegetables on the side.
Creative Ways to Present
To wow your guests, ladle the stifado into rustic bowls and top with a swirl of good olive oil. Or, for a cozy dinner party, serve it family-style in the pot right at the center of the table, letting everyone dig in. Paired with a robust Greek red wine, this setup is inviting, fun, and totally Mediterranean in spirit!
Make Ahead and Storage
Storing Leftovers
This stew is a champion of leftovers. Cool the stifado to room temperature, then transfer to airtight containers. It’ll keep well in the fridge for up to 4 days—and honestly, the flavors become even deeper and more aromatic as they meld together!
Freezing
You can freeze Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try for up to three months. Portion into freezer-safe containers, and make sure to leave a little headspace as the sauce expands. Defrost overnight in the fridge before reheating for best results.
Reheating
For a gentle reheat, place the stew in a covered pan over low heat, stirring occasionally, until bubbling and hot throughout. You can also microwave single servings, just be sure to reheat in intervals, stirring between each, so everything heats evenly and the tender beef stays juicy.
FAQs
Can I make Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try in advance?
Absolutely! In fact, this dish is even more delicious when made a day ahead. The flavors have time to meld and intensify, making it perfect for stress-free entertaining or easy weekday dinners.
What’s the best cut of beef for this stew?
Beef chuck or stewing beef are ideal for stifado. Their marbling and connective tissue break down during the slow braise, resulting in that signature melt-in-your-mouth texture.
Can I substitute onions for shallots?
Whole shallots are traditional and contribute a delicate sweetness. If you can’t find them, use pearl onions or large onions cut into wedges, but the unique character of Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try is best with shallots.
Is there a non-alcoholic alternative to wine?
If you prefer to skip the wine, you can substitute with extra beef broth plus a tablespoon of grape or apple juice and a splash more red wine vinegar to mimic the acidity and depth.
What size pot should I use?
Use a Dutch oven or heavy-bottomed pot large enough to hold all ingredients with some room to stir—a 5- to 6-quart pot is perfect for this recipe.
Final Thoughts
If you’re craving true Greek comfort with a dash of old-world charm, you simply must try Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try. Few dishes are so hearty, celebratory, and low fuss. Gather your favorite people and watch this iconic stew turn a simple dinner into something unforgettable!
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Stifado: Greek Beef Stew with Shallots – An Incredible Recipe You Must Try Recipe
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Stifado recipe is a hearty Greek beef stew featuring tender chunks of beef, shallots, and a fragrant blend of spices simmered to perfection. A comforting and flavorful dish that is ideal for showcasing the rich culinary heritage of Greece.
Ingredients
For the Stew:
- 2 1/2 lbs beef chuck or stewing beef, cut into large chunks
- 3 tablespoons olive oil
- 2 lbs shallots, peeled and left whole
- 4 garlic cloves, minced
- 1 cup dry red wine
- 1/4 cup red wine vinegar
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 cups beef broth
- 2 bay leaves
- 1 cinnamon stick
- 4–5 whole cloves
- 1/2 teaspoon ground allspice
- 1 teaspoon dried oregano
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Season the Beef: Generously season the beef with salt and pepper.
- Brown the Beef: Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches for 3–4 minutes per side, then set aside.
- Cook Shallots: In the same pot, add shallots and cook for 5–6 minutes until lightly golden. Add garlic and cook for 30 seconds until fragrant.
- Deglaze and Simmer: Deglaze with red wine and vinegar, then stir in diced tomatoes, tomato paste, beef broth, and spices. Return beef to the pot, bring to a simmer, cover, and cook on low heat for 2–2 1/2 hours.
- Finish and Serve: Remove bay leaves, cinnamon stick, and cloves. Garnish with fresh parsley before serving.
Notes
- Stifado is best made a day ahead to allow the flavors to deepen.
- Serve with crusty bread, mashed potatoes, rice, or pasta.
- For a more traditional flavor, consider adding a small piece of orange peel to the stew while simmering.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Braising, stovetop simmer
- Cuisine: Greek
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 560
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 4 g
- Protein: 49 g
- Cholesterol: 135 mg
