Description
Hearty beef stifado transports Mediterranean flavors straight from traditional Greek kitchens to dinner tables. Robust wine-braised beef melts with tender onions, creating a soulful dish rich with herbs and deep, complex warmth you’ll savor deeply.
Ingredients
Scale
Main Proteins:
- 2 pounds (900g) beef stew meat, cut into bite-sized pieces
Vegetables and Aromatics:
- 1 pound (450g) pearl onions, peeled
- 3 cloves garlic, minced
- 1 strip of orange zest (optional)
Spices, Herbs, and Liquids:
- 2 tablespoons olive oil
- 1/2 cup (120ml) red wine
- 1 cup (240ml) beef stock
- 2 tablespoons red wine vinegar
- 1 can (14.5 ounces/410g) diced tomatoes
- 1 tablespoon tomato paste
- 1 cinnamon stick
- 3 whole cloves
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 1 teaspoon sugar
- Salt and freshly ground black pepper, to taste
Instructions
- Meticulously trim pearl onions, immersing them briefly in boiling water before shocking in an ice bath. Carefully slip off their delicate papery skins, reserving the prepared onions.
- Select a robust pot and heat olive oil until shimmering. Methodically sear beef chunks, developing a rich caramelized exterior on all surfaces. Transfer beautifully browned meat to a separate plate.
- Within the same vessel, gently caramelize pearl onions until they acquire a golden, translucent complexion. Introduce minced garlic, allowing its aromatic essence to permeate the kitchen.
- Incorporate tomato paste, stirring vigorously to release its concentrated flavors. Deglaze with red wine, capturing every nuanced morsel clinging to the pot’s surface. Layer complex flavors by adding red wine vinegar, diced tomatoes, beef stock, and an intricate blend of spices: sugar, cinnamon, cloves, bay leaves, orange zest, oregano, nutmeg, salt, and pepper.
- Reunite the seared beef with the fragrant liquid, bringing the mixture to a gentle boil. Reduce heat, allowing the stew to simmer languidly. Cover and let the ingredients meld, transforming into a luscious, tender composition over 1.5 to 2 hours.
- Carefully extract whole spices: cinnamon stick, cloves, bay leaves, and orange zest. Taste and refine seasoning to perfection.
- Present the stifado adorned with optional fresh herbs, accompanied by rustic bread, creamy mashed potatoes, or delicate orzo.
Notes
- Choose beef chuck or shin for maximum tenderness and rich flavor, as these cuts break down beautifully during slow cooking.
- Blanch pearl onions carefully to ensure easy peeling without crushing their delicate structure.
- Brown meat in small batches to develop deep caramelization and prevent steaming, which helps create a rich, complex flavor profile.
- Use authentic Greek red wine like Agiorgitiko or Xinomavro for traditional taste, but any dry red wine works perfectly.
- Consider reducing cooking liquid separately if sauce needs thickening, preventing beef from becoming overcooked.
- Substitute meat with portobello mushrooms for a vegetarian version, maintaining similar texture and depth.
- Allow stew to rest overnight in refrigerator for enhanced flavor melding and more tender meat texture.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Greek
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg