Stifado

Name: Stifado
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 3 lbs beef chuck, cut into cubes, cubed; 1.5 lbs pearl onions, peeled, peeled; 2 cups dry red wine; 6 tbsp tomato paste; 2 cups beef broth; 4 cloves garlic, minced, minced; 2 bay leaves; 2 tsp dried oregano; 1/2 cinnamon stick; 2/3 cup Kalamata olives, pitted, pitted; 3 tbsp olive oil; to taste salt and black pepper

Rich Greek beef stew with pearl onions, red wine, and aromatic spices. Slow-cooked until tender with a deeply savory sauce.

150 minMediumServes 6420 cal/serving

GreekDinnerStovetop and OvenStandard

Ingredients

3 lbs beef chuck, cut into cubes, cubed
1.5 lbs pearl onions, peeled, peeled
2 cups dry red wine
6 tbsp tomato paste
2 cups beef broth
4 cloves garlic, minced, minced
2 bay leaves
2 tsp dried oregano
1/2 cinnamon stick
2/3 cup Kalamata olives, pitted, pitted
3 tbsp olive oil
to taste salt and black pepper

Instructions

1

Heat 3 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Season 3 lbs cubed beef chuck, cut into cubes with to taste salt and black pepper and brown in batches until golden on all sides, about 3-4 minutes per batch. Remove and set aside.
2

In the same pot, add 1.5 lbs peeled pearl onions, peeled and 4 cloves minced garlic, minced, sauté until fragrant, about 2 minutes.
3

Stir in 6 tbsp tomato paste and cook for 1 minute to caramelize slightly.
4

Deglaze the pot with 2 cups dry red wine, scraping up browned bits from the bottom. Let simmer for 2 minutes.
5

Return 3 lbs cubed beef chuck, cut into cubes to the pot. Add 2 cups beef broth, 2 bay leaves, 2 tsp dried oregano, and 1/2 cinnamon stick.
6

Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until beef is tender, stirring occasionally.
7

Stir in 2/3 cup pitted Kalamata olives, pitted and simmer uncovered for 10 more minutes to blend flavors.
8

Remove 2 bay leaves and 1/2 cinnamon stick. Taste and adjust seasoning. Serve hot with crusty bread or rice.

Questions

How long does Stifado keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Can I halve or double Stifado?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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