Beef Stifado (Traditional Greek Stew)

6 steps. Take it one step at a time.

1. 01

   Heat 2 tablespoons of olive oil

   Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Pat the beef chunks dry and season with salt and pepper. Brown the beef in batches until well-seared on all sides. Remove beef and set aside.

   10 min
2. 02

   Add more oil if needed and sauté the minced garlic and tomato paste

   In the same pot, add more oil if needed and sauté the minced garlic and tomato paste for 1-2 minutes until fragrant.

   2 min
3. 03

   Deglaze the pot with the red wine vinegar and red wine

   Deglaze the pot with the red wine vinegar and red wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.

   3 min
4. 04

   Return the beef to the pot

   Return the beef to the pot. Add the beef broth, cinnamon stick, cloves, allspice berries, and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for about 60 minutes.

   1 hr
5. 05

   Heat the remaining olive oil

   While the beef simmers, heat the remaining olive oil in a separate large skillet. Sauté the pearl onions over medium heat for 5-8 minutes until lightly browned on the outside. This helps them stay intact.

   8 min
6. 06

   Add the browned onions

   Add the browned onions to the pot with the beef. Cover and continue to simmer for another 45-60 minutes, or until the beef is very tender and the sauce has thickened. Adjust seasoning with salt and pepper if needed.

   50 min