Greek Stifado (Beef Stew)

2025-12-01

Ingredients:

  • 1 kg (2.2 lbs) beef, cut into cubes

  • 3-4 large onions, sliced or whole small pearl onions

  • 4-5 garlic cloves, minced

  • 3-4 ripe tomatoes, chopped or 200 ml tomato puree

  • 100 ml red wine

  • 50 ml olive oil

  • 2-3 bay leaves

  • 1 cinnamon stick

  • 4-5 cloves

  • 1 teaspoon allspice

  • 1 tablespoon sugar (optional, to balance acidity)

  • Salt and black pepper, to taste

  • 1 cup beef or vegetable stock

Instructions:

  1. Prepare the meat: Heat olive oil in a large pot over medium heat. Brown the beef cubes on all sides. Remove and set aside.

  2. Cook the onions: In the same pot, sauté the sliced onions (or whole pearl onions) until softened. Add the garlic and cook for 1-2 minutes more.

  3. Combine ingredients: Return the beef to the pot. Add chopped tomatoes (or tomato puree), red wine, bay leaves, cinnamon stick, cloves, allspice, sugar, salt, and pepper. Mix well.

  4. Add stock: Pour in the beef or vegetable stock until the meat is almost covered. Bring to a boil, then reduce heat to low.

  5. Simmer: Cover the pot and simmer gently for 2-3 hours until the beef is tender and the sauce thickens. Stir occasionally.

  6. Serve: Remove bay leaves and cinnamon stick. Serve hot with crusty bread, mashed potatoes, or pasta.

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