Stifado – Greek Beef Stew With Shallots

Authentic Greek beef stifado with tender beef chunks and whole caramelized shallots in a rich red wine sauce.

Stifado – Greek Beef Stew With Shallots

Course: Main Course

Cuisine: Greek, Mediterranean

Diet: Kosher, Low Lactose

Keyword: beef and shallot stew, beef stifado, Dutch oven beef stew, greek beef stew, slow cooker stifado

Prep Time: 20

Cook Time: 2 15

Total Time: 2 35

Servings: servings

Calories: 663kcal

Author: Laci

Authentic Greek Beef Stifado featuring tender, melt-in-your-mouth beef and sweet whole shallots slow-cooked in a cast iron Dutch oven. Braised in a rich sauce of red wine, tomato, warm cinnamon, nutmeg, garlic, and balsamic vinegar, this comforting Mediterranean stew is perfect served with crusty bread, Greek orzo, or creamy mashed potatoes.

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Equipment

1 cast iron dutch oven or heavy-bottomed lidded pot
1 Slotted Spoon
1 wooden spoon

Ingredients

100 ml olive oil extra virgin
800 g shallots peeled, left whole
700 g lean beef braising or chuck steak, cut into bite-sized chunks
1 tablespoon tomato purée tomato paste
4 cloves garlic crushed
3 pcs bay leaves dried
1 pc cinnamon stick whole
1 tablespoon oregano dried
½ teaspoon nutmeg ground
1.5 teaspoon sea salt or to taste
1 teaspoon ground black pepper freshly ground
1 tablespoon balsamic vinegar or red wine vinegar
200 ml red wine dry
500 ml beef stock or water, enough to cover the meat

Instructions

Brown the Shallots: Heat 100 ml olive oil in a Dutch oven over medium heat. Add 800 g peeled whole shallots and sauté gently until soft and lightly browned, taking care not to scorch them. Remove with a slotted spoon into a bowl and set aside.
Sear the Beef: In the same Dutch oven, add 700 g diced lean beef. Sauté over medium-high heat until the meat changes colour and lightly browns on all sides.
Add Aromatics & Spices: Stir in 1 tablespoon tomato purée and cook for 1 minute. Add 4 crushed garlic cloves, 3 bay leaves, and 1 whole cinnamon stick. Season with 1 tablespoon dried oregano, ½ teaspoon ground nutmeg, 1.5 teaspoon sea salt, and 1 teaspoon ground black pepper. Stir for 30 seconds until fragrant.
Deglaze: Pour in 1 tablespoon balsamic vinegar and 200 ml dry red wine, using a wooden spoon to deglaze the pot and scrape up any browned bits from the bottom.
Add Stock & Shallots: Pour in enough beef stock (or water) to completely cover the meat. Return the fried shallots and their resting juices to the pot, gently pressing them into the liquid.
Simmer: Bring to a boil, then turn the heat down to low, cover with the lid, and simmer gently on the hob for 2 hours until the beef is meltingly tender and the sauce is rich and glossy.
Serve: Discard the cinnamon stick and bay leaves before serving. Serve warm with crusty bread, buttered orzo, or creamy mashed potatoes.

Video

Notes

Oven Method: After completing Step 5 and bringing the pot to a simmer, cover with a tight-fitting lid and transfer the Dutch oven to a preheated oven at 160°C (140°C Fan / 325°F / Gas Mark 3). Bake for 2 to 2.5 hours until the beef is meltingly tender.
Slow Cooker (Crockpot) Method: Brown the shallots, sear the beef, and assemble the sauce in a skillet as described in Steps 1–4. Transfer everything into the slow cooker bowl along with the shallots. Reduce the beef stock by approx. 100 ml (since slow cookers trap moisture). Cook on LOW for 7–8 hours or HIGH for 4–5 hours.
Keep Shallots Whole: Do not slice or chop the shallots; leaving them intact prevents them from disintegrating into mush during the long braise.
Quick Peeling Hack: Place unpeeled shallots in a bowl and pour boiling water over them. Let them sit for 5–10 minutes, trim the root, and the skins will slip right off without tears.
Sauce Consistency: If you prefer a thicker, reduced gravy, remove the lid for the final 10–15 minutes of simmering.

Nutrition