Stifado (greek Beef Stew) Recipe

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Stifado (Greek beef stew)

ali Bresnahan


When i was first married (1960) we had a Greek friend, John Chipouras, who taught me how to make Stifado. We enjoyed many meals together, then he married my best friend, and they are still together! He still remembers that I used to make him Stifado! Now I see that my niece, Laurie Constantino, has it in her cookbook "Mediterranean Cooking in Alaska." I'll combine both recipes.
This takes some time to prepare, and has to cook for about 3 hours. But it's worth it, and the leftovers are to die for.

★★★★★ 2 votes
45 Min
3 Hr
Stove Top


2 1/2 lb
stew meat or sirloin steak, cut into 1" chunks
salt and freshly ground pepper
1/4 c
olive oil
3 c
onions, chopped
1 clove
garlic, finely chopped
2 c
red wine
1/4 c
red wine vinegar
1 can(s)
tomatoes, chopped or diced
3 c
beef stock
1/2 tsp
1 tsp
1 tsp
cinnamon stick *important!
1 tsp
bay leaves
1 pkg
frozen (or fresh) pearl onions
2 Tbsp
2 Tbsp
olive oil
3/4 c
parsley, minced
ground cinnamon, if needed


1Chop onions and garlic. Season meat chunks with salt and pepper.
2Heat olive oil in a large pot, and brown the meat well on all sides. When brown, remove meat from pan with a slotted spoon, leaving the oil in the pan. Add onions and garlic to pan, add salt and pepper, and saute till soft.
3Return meat to pan, stir in red wine, vinegar, tomatoes, beef stock, and spices, and bring to a boil.
Cover pan, lower heat, and simmer for about 2 hours, until the meat is very tender. Remove the cover and continue cooking, stirring occasionally, for another hour.
4While beef is cooking, saute the pearl onions in butter and olive oil until they are well browned on all sides. Five minutes before serving, stir the onions and parsley into the stew. Taste, and add a little cinnamon if needed.
When done, remove cinnamon stick and bay leaves.
5Serve with a nice crusty french bread.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Greek
Hashtags: #cinnamon, #onions, #redwine