Go Back
Overhead shot of a bowl of Stifado with beef chunks, pearl onions, and tomato sauce, garnished with cinnamon stick and allspice berries.

Stifado (Greek Beef Stew)

Beef and pearl onions simmered in red wine, cognac, and warm spices create this classic Greek stifado stew.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 45 minutes
Chill Time 15 minutes
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Greek
Servings 6 servings
Calories 470 kcal

Ingredients
  

  • 2 lb chuck roast, trimmed and cut into 1 1/2-inch pieces 907 g
  • 3/4 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup extra virgin olive oil 60 ml
  • 1 1/2 lb whole pearl onions, peeled 680 g; frozen are fine, no need to thaw
  • 5 garlic cloves, coarsely chopped
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 1 cinnamon stick
  • 1/4 tsp ground cloves
  • 4 allspice berries or 1/4 tsp ground allspice
  • 1 cup full-bodied red wine 240 ml
  • 1/4 cup Cognac or brandy 60 ml
  • 1 can good quality whole or diced tomatoes 14 oz / 397 g

Instructions
 

  • Brown the Meat:

    Dry the meat with paper towels, arrange on a tray, and sprinkle with salt and pepper. In a Dutch oven or heavy non-reactive pot, heat olive oil on high until it shimmers. Place meat in a single layer (batch if needed to avoid crowding) and brown, flipping, until all sides are lightly browned, roughly 1-2 minutes per side. Remove browned pieces using a slotted spoon to a large bowl; cover and set aside.

  • Cook Onions and Garlic:

    Lower heat to medium. Add pearl onions (frozen ones need no thawing) to the pot; toss to coat with oil, adding a little more if required. Cook until tender but not caramelized, around 10 minutes. Add garlic and cook for another 1 minute.

  • Toast Spices and Return Meat:

    Mix in tomato paste, bay leaves, cinnamon stick, ground cloves, and allspice berries using a wooden spoon. Let it caramelize for 1 minute. Return meat and any collected juices to the pot; stir to coat with the spice mixture.

  • Deglaze with Wine and Cognac:

    Add red wine and Cognac, scraping the pot bottom to loosen browned bits. Simmer for 5 minutes to allow some alcohol to cook off.

  • Simmer Stew Until Tender:

    Pour in canned tomatoes and enough warm water to submerge the meat. Lower heat to medium-low to keep a gentle simmer. Cover and cook until meat is fork-tender and sauce has thickened slightly, about 1 hour 40 minutes to 2 hours, depending on meat piece size. Halfway through, stir and check liquid; add more hot water if needed.

  • Adjust Seasoning and Rest:

    Once meat is tender, taste and adjust seasoning. Remove bay leaves, cinnamon stick, and allspice berries. Let the stew rest uncovered for 15 minutes. Serve warm over orzo, rice, mashed potatoes, or Greek French fries.
Keyword beef stew crock pot recipes, beef stew instant pot, beef stew meat recipes, beef stew recipe, beef stew stove top, crock pot beef stew, crockpot beef stew, ground beef stew, slow cooker beef stew, stifado (greek beef stew)