Greek Stifado Recipe

Stifado is a Greek stew prepared with meat, onions, tomatoes, lots of red wine, and a variety of different spices.

It is slow cooked for many hours and, traditionally, was served with orzo and crusty bread to soak up the sauce. Although now it’s common to find the dish served over pasta, fluffy rice, mashed potatoes, or french fries. 

Origin and Cultural Significance

Stifado is one of Greece’s oldest recipes, with the dish dating back to Ancient Greece when it would have been cooked over a fire. It is thought to have been introduced to Greece by the Venetians in the 13th century. The dish can contain beef, lamb, rabbit, or mushroom – although traditionally it is made with beef. 

Originally the dish didn’t contain as many aromatic spices or tomatoes, however, after the Byzantine and Ottoman periods the dish was reworked with new ingredients including cinnamon, bay leaves, cloves, and tomatoes. 

Typically Stifado is enjoyed in the family home, at gatherings or festive get-togethers. It is also often served in restaurants in Greece and in Greek restaurants all over the world. 

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Greek Stifado Recipe

Yield: 6

Prep Time: 15 minutes

Cook Time: 3 hours 20 minutes

Total Time: 3 hours 35 minutes

Stifado is a Greek stew prepared with meat, onions, tomatoes, lots of red wine, and a variety of different spices. It is slow cooked for many hours and, traditionally, was served with orzo and crusty bread to soak up the sauce.

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Ingredients

• Beef stew meat (cubed) - 2 lbs
• Pearl onions (peeled) - 1 lb
• Tomatoes (chopped) - 4
• Red wine - 1 cup
• Olive oil - 4 tbsp
• Garlic (minced) - 4 cloves
• Bay leaves - 2
• Ground cinnamon - 1 tsp
• Ground cloves - 1/4 tsp
• Red wine vinegar - 2 tbsp
• Tomato paste - 2 tbsp
• Water - 2 cups
• Salt and pepper - to taste

Instructions

1. In a large pot, heat the olive oil over medium-high heat. Brown the beef cubes on all sides, then remove and set aside.
2. In the same pot, sauté the pearl onions until golden brown. Add the minced garlic and cook for another minute.
3. Return the beef to the pot and add the chopped tomatoes, red wine, bay leaves, cinnamon, cloves, red wine vinegar, and tomato paste. Stir to combine.
4. Pour in the water and bring to a boil. Reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and the flavors have melded.
5. Season with salt and pepper to taste.
6. Serve the Stifado hot, accompanied by crusty bread or over pasta.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 20gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 150mgSodium: 170mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 51g

Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.