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Stifado, a traditional Greek stew, is a dish that brings warmth and depth to any meal, especially during the cooler months. Made with tender beef, slowly cooked with onions, tomatoes, and a medley of fragrant spices, Stifado is known for its rich flavour and satisfying texture.
It’s the kind of meal that fills the house with irresistible aromas as it simmers, offering a taste of Greece that’s both comforting and deeply rooted in tradition.
What Is Stifado?
Stifado is a classic Greek stew, traditionally made with beef, although rabbit or lamb can also be used in some regional variations. The dish is distinguished by its use of small pearl onions or shallots, which, when cooked slowly, become soft and sweet, adding a distinctive layer to the flavour.
Stifado is seasoned with a combination of Mediterranean spices such as cinnamon, cloves, and allspice, which lend a warm, slightly sweet aroma that balances the heartiness of the meat.
The stew is simmered gently until the beef becomes tender, absorbing the flavours of the wine, tomatoes, and spices. This slow cooking process allows the ingredients to meld together, creating a thick, flavourful sauce that clings to the meat and onions.
Typically served with crusty bread, rice, or pasta, Stifado is a meal meant to be savoured, inviting you to take your time and enjoy each mouthful.
Ingredients and Taste
The ingredients in Stifado reflect the richness of Greek cuisine, where simple elements come together to create extraordinary depth. The base of the dish consists of beef, pearl onions, tomatoes, and red wine or vinegar, which adds a gentle acidity that enhances the flavours.
Olive oil is used generously, contributing a lush mouthfeel and bringing out the flavours of the other ingredients.
Spices are a key part of what makes Stifado unique. Cinnamon sticks, cloves, and allspice berries are often added, their warm, fragrant notes permeating the stew as it simmers. Garlic and bay leaves add depth, while a dash of honey or sugar is sometimes included to balance the acidity of the tomatoes.
The resulting taste is a harmonious blend of savoury, sweet, and slightly tangy flavours. The beef is tender and flavourful, the onions soft and slightly caramelized, and the sauce thick and rich, with each spice contributing a subtle yet distinct note.
A Taste of History
Stifado is a dish with ancient roots, reflecting the historical influences that have shaped Greek cuisine. The use of spices like cinnamon and cloves speaks to the period when Greek merchants played a key role in the spice trade, bringing exotic flavours from the East into Mediterranean kitchens.
The choice of meat for Stifado has evolved over time; in earlier days, wild hare was commonly used, especially in rural areas. However, beef became a more popular choice as it became more accessible, and today, beef Stifado is the version most widely enjoyed.
In Greek culture, Stifado is often associated with family gatherings and Sunday meals, where the slow cooking process allows everyone to relax and enjoy each other’s company while the dish comes together.
Its deep, layered flavours make it a staple during festive occasions and a comfort food during winter, offering a sense of warmth and connection to tradition.
Stifado (Greek Beef Stew with Onions) Recipe
Serves: 4 people
Ingredients:
- 1 kg (2 lbs) beef chuck or stewing beef, cut into large cubes
- 3 tbsp olive oil
- 500g (1 lb) small pearl onions, peeled
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 1/2 cup red wine vinegar
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 1 cinnamon stick
- 3-4 whole cloves
- 2 bay leaves
- 1 tsp dried oregano
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Directions
Preheat your oven to 160°C (320°F). In a large bowl, add the beef cubes, season generously with salt and black pepper, and toss to coat evenly. This initial seasoning enhances the beef’s flavour as it browns.
In a heavy bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the beef cubes in batches, browning each side for 3-4 minutes. Remove browned beef and set aside. Browning in batches prevents overcrowding and ensures even caramelization.
Reduce heat to medium and add the remaining tablespoon of olive oil. Add the finely chopped onion and minced garlic, sautéing for 5 minutes until soft and fragrant. Stir frequently to avoid burning the garlic.
Add the red wine vinegar, deglazing the pot by scraping up any browned bits from the bottom. This step adds depth and acidity to the stew. Let the vinegar simmer until slightly reduced, about 2 minutes.
Return the browned beef to the pot. Add the red wine, beef broth, and tomato paste. Stir well to combine and bring the mixture to a gentle simmer. Allow the wine to cook off slightly, enhancing the stew's richness.
Add the cinnamon stick, cloves, bay leaves, and oregano. Stir to distribute the spices evenly, infusing the stew with authentic Greek flavours. Cover the pot with a lid and transfer it to the preheated oven.
While the stew cooks, bring a small pot of water to a boil. Blanch the pearl onions for 1-2 minutes, then drain and add them to the stew. This blanching keeps the onions firm while they absorb the stew’s flavours. Allow the stew to cook for 2 to 2.5 hours, until the meat is tender.
Remove the pot from the oven and discard the cinnamon stick, cloves, and bay leaves. Taste and adjust seasoning as needed. Serve the Stifado in bowls, garnished with fresh parsley. Accompany with crusty bread or a side of rice to soak up the rich, flavourful sauce.
