Stifado, a cherished Greek tradition, embodies the essence of comfort food, especially during the chilly winter months. If you have a penchant for onions, this hearty stew promises to be a winter delight like no other.
Crafting beef stifado requires a harmonious blend of ingredients: olive oil, tender beef, aromatic onions, garlic cloves, tomato paste, a dash of water, a hint of vinegar, and a medley of seasonings including salt, pepper, cinnamon, and a fragrant bay leaf.
Our time-honored stifado recipe guides you through 40 minutes of preparation, followed by a slow, simmering cook that unfolds over approximately 2 hours. This generous serving accommodates four to six, inviting friends and family to gather around the table and savor the rich flavors of Greek tradition.
Beef Stifado Recipe- Ingredients
- 3 tbsp. of olive oil
- 2 lb. of beef chuck or top round, cut into 2-inch cubes
- 8-10 big onions, medium-sized
- 2 cloves garlic, finely chopped
- 170 g of tomato paste
- 250 ml of water
- 75 ml of red-wine vinegar
- ½ tsp. of salt
- ⅛ tsp. of pepper
- ¼ tsp. of cinnamon
- 1 bay leaf
Beef Stifado Recipe- How to Make
- Start this traditional Greek beef stew recipe by taking a Dutch oven. Add the olive oil and heat it over medium-high heat until it begins to sizzle.
- Add the beef and brown on all sides. When the beef is browned, carefully remove the meat cubes with a spatula or a slotted spoon and set them aside.
- Put the onions and garlic in the Dutch oven and cook until lightly.
- Return the beef cubes to the Dutch oven.
- Add the tomato paste, water, vinegar, salt, pepper, cinnamon, and bay leaf. Mix well.
- Cover the Dutch oven and turn the heat to low.
- You should stir the stifado every 15 minutes and add some warm water if needed to prevent the meat from sticking to the Dutch oven.
- Taste to see if additional salt is needed. Add to taste.
- Simmer the stew for about 2 hours, or until the meat is very tender.
- When the stifado is ready remove the bay leaf and serve.