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Greek Beef Stifado

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Greek beef stifado with pearl onions in a rich tomato and red wine sauce.
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Stifado is a classic Greek braise known for tender meat, an abundance of small onions, and a warmly spiced tomato and wine sauce.

This version browns beef chuck for depth, caramelizes pearl onions separately, and braises everything slowly with cinnamon, allspice, bay, and oregano.

Greek beef stifado with pearl onions in a rich tomato and red wine sauce.

Frozen peeled pearl onions save time and hold their shape well; brown them while still frozen so they develop color without becoming soft too early.

Serving Suggestions

Serve with crusty bread, mashed potatoes, orzo, or thick-cut fries to catch the sauce, plus a simple Greek salad.

Tender cubes of beef and glossy pearl onions being served from a clay casserole.

Recipe Notes

The stew tastes even better the next day. Refrigerate for up to four days, then reheat gently and loosen the sauce with a splash of stock if needed.

Greek beef stifado with pearl onions in a rich tomato and red wine sauce.

Greek Beef Stifado

Slow-braised Greek beef with pearl onions in a tomato, red wine, cinnamon, and allspice sauce.
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Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Greek
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Beef and Onions
  • 2 lb beef chuck cut into 2-inch cubes
  • 2 tbsp olive oil divided
  • 1 1/2 lb pearl onions peeled or frozen
  • 4 cloves garlic sliced
  • 2 tbsp tomato paste
  • 14 oz crushed tomatoes
Braising Liquid and Spices
  • 1 cup dry red wine
  • 1/2 cup beef stock
  • 2 tbsp red wine vinegar
  • 1 large cinnamon stick
  • 4 large whole allspice berries
  • 2 large bay leaves
  • 1 tsp dried oregano
  • 1 tsp fine salt plus more to taste
  • 1/2 tsp black pepper

Equipment

  • Large Dutch oven
  • Large skillet
  • Chef’s knife
  • Wooden spoon

Method
 

Brown the Beef and Onions:
  1. Pat the beef dry and season it with the salt and pepper. Heat 1 tablespoon oil in a Dutch oven and brown the beef in batches; transfer to a plate.
  2. Heat the remaining oil in a skillet and brown the pearl onions for 8 to 10 minutes. Set aside.
Braise the Stifado:
  1. Add the garlic and tomato paste to the Dutch oven and cook for 1 minute. Pour in the wine and scrape up the browned bits.
  2. Return the beef and add the tomatoes, stock, vinegar, cinnamon, allspice, bay leaves, and oregano. Bring to a simmer, cover, and cook on low for 90 minutes.
  3. Add the browned onions and continue simmering partly covered for 45 to 60 minutes, until the beef is tender and the sauce is thick. Remove the whole spices before serving.

Nutrition

Calories: 480kcalCarbohydrates: 24gProtein: 36gFat: 24gSaturated Fat: 8gCholesterol: 105mgSodium: 620mgFiber: 5gSugar: 11g

Notes

  • Keep the braise at a gentle simmer; rapid boiling can toughen the beef.
  • Add the pearl onions later so they remain whole.

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