📝 About This Recipe
Stifado is the soul of Greek comfort food, a majestic stew defined by its aromatic warmth and the sweetness of dozens of whole pearl onions. This timeless classic marries tender chunks of beef with a rich, vinegar-spiked tomato sauce infused with cinnamon, cloves, and allspice. It is a dish that rewards patience, filling your home with an irresistible fragrance as it simmers to perfection.
🥗 Ingredients
The Meat
- 2.5 pounds Beef chuck or bottom round (cut into 2-inch chunks, patted dry)
- 4 tablespoons Extra virgin olive oil (divided use)
The Onions
- 2 pounds Small pearl onions or shallots (peeled, kept whole with root ends intact)
- 1 teaspoon Granulated sugar (to help caramelize the onions)
Aromatics and Liquids
- 4 pieces Garlic cloves (thinly sliced)
- 1/3 cup Red wine vinegar (essential for the signature tang)
- 1 cup Dry red wine (Agiorgitiko or Cabernet Sauvignon)
- 2 tablespoons Tomato paste
- 14 ounces Canned crushed tomatoes (high quality San Marzano style)
- 1 cup Beef stock (low sodium)
Spices and Herbs
- 1 piece Cinnamon stick (whole)
- 3-4 pieces Whole cloves
- 4 pieces Allspice berries
- 2 pieces Bay leaves (dried)
- 1 piece Fresh rosemary sprig
- to taste Salt and freshly ground black pepper
👨🍳 Instructions
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1
Begin by peeling the pearl onions. To make this easier, blanch them in boiling water for 60 seconds, then shock in ice water; the skins will slip right off. Keep the root ends intact so they don't fall apart during the long braise.
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2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven over medium-high heat. Season the beef chunks generously with salt and pepper.
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3
Sear the beef in batches, ensuring not to crowd the pan. Brown each side deeply until a rich crust forms (about 3-4 minutes per side). Remove the meat and set aside on a plate.
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4
In the same pot, add the remaining 2 tablespoons of olive oil. Add the whole pearl onions and sprinkle with the sugar. Sauté for 8-10 minutes, tossing occasionally, until they are golden brown and slightly softened.
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5
Stir in the sliced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep rust color and smells toasted.
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6
Deglaze the pot with the red wine vinegar, scraping up all the brown bits (fond) from the bottom of the pan with a wooden spoon. This is where the flavor lives!
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7
Pour in the red wine and let it simmer for 3-4 minutes until the liquid has reduced by half.
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8
Return the beef and any accumulated juices to the pot. Add the crushed tomatoes, beef stock, cinnamon stick, cloves, allspice, bay leaves, and rosemary.
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9
Bring the liquid to a gentle boil, then immediately reduce the heat to very low. Cover with a tight-fitting lid.
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10
Simmer gently for 2 to 2.5 hours. Check occasionally to ensure there is enough liquid; the beef is done when it is fork-tender and the onions are buttery soft but still holding their shape.
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11
Once the meat is tender, remove the lid. If the sauce is too thin, increase the heat to medium and simmer uncovered for 10-15 minutes until the sauce is thick and glossy.
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12
Discard the cinnamon stick, cloves, allspice berries, and rosemary sprig before serving. Taste one last time for seasoning, adding salt or pepper if needed.
💡 Chef's Tips
For the most authentic flavor, use rabbit instead of beef; just reduce the simmering time to about 1.5 hours. Do not over-stir the stew once the onions are soft, or they will break apart and turn into a puree. If you can't find pearl onions, use large shallots peeled and left whole. Stifado tastes even better the next day after the spices have had time to mellow and marry. Always use a good quality wine you would actually drink; the acidity is crucial to balancing the sweetness of the onions.
🍽️ Serving Suggestions
Serve over buttery orzo pasta (kritharaki) or wide egg noodles to soak up the sauce. Pair with a thick slice of crusty sourdough bread and a block of salty feta cheese. A side of Horta (boiled wild greens with lemon and oil) cuts through the richness beautifully. Enjoy with a glass of robust Greek red wine, such as a Xinomavro. Top with a sprinkle of fresh parsley for a pop of color and freshness.