Description
A traditional Greek beef stew known as Stifado, featuring tender beef chuck and sweet shallots slowly braised in a flavorful tomato, wine, and aromatic spice sauce. This comforting and rich main course captures the essence of Mediterranean cuisine and is perfect served with crusty bread, rice, or orzo.
Ingredients
Scale
Beef and Seasoning
- 2 pounds beef chuck, cut into 2-inch cubes
- Salt and black pepper to taste
Cooking Base
- 2 tablespoons olive oil
- 1 ½ pounds shallots, peeled and left whole
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
Liquids and Aromatics
- 1 (14.5-ounce) can crushed tomatoes
- ½ cup dry red wine
- ½ cup beef broth
- 2 tablespoons red wine vinegar
- 1 cinnamon stick
- 2 whole cloves
- 1 bay leaf
- ½ teaspoon dried oregano
Garnish
- Chopped fresh parsley for garnish
Instructions
- Season and Brown the Beef: Season the beef cubes generously with salt and pepper. Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef in batches for 6 to 8 minutes on all sides to develop a deep crust. Remove browned beef and set aside to prevent overcrowding the pot.
- Sauté Shallots and Garlic: Reduce heat to medium. Add the whole peeled shallots to the same pot and cook for 5 to 6 minutes, stirring occasionally, until they soften and start to brown slightly, enhancing their natural sweetness. Stir in the minced garlic and tomato paste, cooking for one minute to release their aromas.
- Add Liquids and Spices: Return the browned beef to the pot. Stir in the crushed tomatoes, dry red wine, beef broth, red wine vinegar, cinnamon stick, cloves, bay leaf, and dried oregano. Combine all ingredients well to marry the flavors.
- Simmer and Braise: Bring the mixture to a gentle simmer. Then cover the pot and reduce heat to low. Let the stew gently braise for 2 to 2½ hours, stirring occasionally. The beef should become tender, and the sauce should thicken to a rich consistency. Add a splash more beef broth if the sauce reduces too much during cooking.
- Finish and Serve: Before serving, remove the bay leaf, cinnamon stick, and cloves from the stew. Garnish with freshly chopped parsley. Serve hot accompanied by crusty bread, rice, or orzo for a complete meal.
Notes
- This classic Greek dish is called Stifado.
- For enhanced flavor, marinate the beef in red wine and red wine vinegar overnight before cooking.
- The stew tastes even better the next day as the flavors deepen.
- Adjust seasoning with salt and pepper before serving if needed.
