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Beef Stifado, a Greek Stew Tradition

bakingwithnessa
Discover the flavors that have gathered generations around the table, from lively conversations to cherished memories. From tender beef chunks to aromatic spices, this traditional Greek stew will transport your taste buds to the Mediterranean. This beef stifado is a true crowd-pleaser, perfect for those cozy gatherings with family and friends.
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Prep Time 30 minutes
Bake Time 2 hours 30 minutes
Total Time 3 hours
Course Main Course
Cuisine Greek
Servings 6

Equipment

Santoku Chef Knife
Spatula

Ingredients
 

  • 2 Tbsp (28 g) Greek Olive oil
  • 2.2 Lbs (1 kg) chuck steak (Beef)
  • 1/2 tsp (1 g) ground nutmeg
  • 1/2 tsp (1 g) ground cloves
  • 1/2 tsp (1 g) ground all spice
  • 1 cinnamon stick
  • 3 bay leaves
  • 1.1 Lbs (500 g) pearl onions (Peeled)
  • 1.1 Lbs (500 g) potatoes (Russet | Peeled)
  • 4 Garlic Cloves (Peeled | Sliced)
  • 1 tomato (Quartered)
  • 17.63 oz (500 g) Beef stock
  • 6 oz (170 g) red wine (I used white wine)
  • 3 Tbsp (45 g) red wine vinegar
  • 2 Tbsp (32 g) tomato paste
  • 1 Tbsp (8 g) Greek Honey (Season To Taste)
  • Sea salt and pepper (Season To Taste)

TO SERVE

  • 8.82 oz (250 g) orzo (Cooked al dente)
  • 2 Tbsp (28 g) Greek Olive oil
  • Fresh Mint Leaves (Chopped)

Instructions
 

BEEF STIFADO PREPARATION

  • Heat a large stock pot with the lid on medium heat. Add the olive oil and the chuck steak. Brown the meat in two loads, if necessary. When ready set the meat aside.
    2 Tbsp Greek Olive oil, 2.2 Lbs chuck steak
  • To the stock pot, add the nutmeg, cloves, allspice, bay leaves and cinnamon. Heat on medium low for 1 minute.
    1/2 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground all spice, 1 cinnamon stick, 3 bay leaves
  • Add the beef, the pearl onions, potatoes, garlic and tomato. Then, pour the beef stock, red wine, vinegar, tomato paste and honey. Season with salt and pepper. Bring it to a boil and let it simmer on medium low heat for about 2.5 hours with the lid on or until the beef pulls apart. NOTE: Not everything will be submerged, that's perfectly fine. Also, the key to a great stifado is to not stir it too much and cook it on a low temperature.
    1.1 Lbs pearl onions, 1.1 Lbs potatoes, 4 Garlic Cloves, 1 tomato, 17.63 oz Beef stock, 6 oz red wine, 3 Tbsp red wine vinegar, 2 Tbsp tomato paste, 1 Tbsp Greek Honey, Sea salt and pepper
  • Once your Beef Stifado is ready, double check the seasoning: It should be lightly sweet with notes of spices. Serve with orzo on the side.

ORZO PREPARATION

  • Cook your pasta al dente according to package instructions: 9 minutes for me. Drain and stir the olive oil until the pasta is well-coated. Serve with chopped mint on top. Enjoy and Bon Appétit!
    8.82 oz orzo, 2 Tbsp Greek Olive oil, Fresh Mint Leaves

Video

Special Notes

Nutrition

Nutrition Facts
Beef Stifado, a Greek Stew Tradition
Amount Per Serving
Calories 755 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 13g81%
Trans Fat 2g
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 113mg38%
Sodium 335mg15%
Potassium 1446mg41%
Carbohydrates 61g20%
Fiber 6g25%
Sugar 10g11%
Protein 42g84%
Vitamin A 287IU6%
Vitamin C 27mg33%
Calcium 87mg9%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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