Greek Stifado

A classic Greek beef stew filled with tender meat, rich spices, and a delightful tomato-wine broth, perfect for cozy evenings.

Course Dinner, Main Course

Cuisine Greek

Keyword beef stew, Comfort Food, Greek Stifado, slow cooker, Traditional Recipe

Prep Time 20

Cook Time 2

Total Time 2 20

Servings 6 servings

Calories 450kcal

2 lbs beef, cut into chunks Any stewing beef works! Opt for well-marbled, chuck or shoulder for tender results.
3 large onions, thinly sliced Regular yellow onions are classic, but you can mix in some red for added sweetness.
4 cloves garlic, minced Fresh is best! Don’t skimp—garlic brings tons of flavor.
2 cups red wine Choose something you’d happily drink; a dry red like Merlot or Cabernet balances the spices.
2 cups beef broth Homemade or low-sodium store-bought both taste great.

2 tablespoons olive oil
2 cups pearl onions, peeled Traditional; if using frozen, thaw and pat dry first.
for garnish fresh parsley For that final, herby touch.

Heat olive oil in a large pot over medium heat. When it shimmers, add the beef chunks in batches and sear until golden on all sides.
Remove the beef and set aside. Sauté the sliced onions and minced garlic until the onions turn soft and translucent.
Return the beef to the pot, then pour in the red wine, beef broth, and tomato paste. Stir in the bay leaves, cinnamon, allspice, black pepper, and a pinch of salt.

Bring the stew to a gentle boil, then lower the heat to a slow simmer. Cover and cook for about 2 hours, stirring occasionally.
About 30 minutes before it's done, add the pearl onions to the pot.

Once the beef is fall-apart tender, fish out the bay leaves. Taste for seasoning, then ladle into bowls and garnish with fresh parsley.

Allow leftover Stifado to rest overnight for the best flavor. Serve with starchy sides like mashed potatoes, buttered noodles, or crusty bread.