Stifado: Greek Beef Stew with Shallots

This hearty, comforting dish is perfect for the cooler months and packed with deep, savory flavors.

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Beef Stifado is a classic Greek stew made with tender beef, slow-cooked in a rich tomato sauce, and flavored with pearl onions or shallots, cinnamon, and a touch of vinegar. It’s one of my all-time favorite Greek comfort foods, with the perfect balance of sweet and savory. I love the warm flavors and every time I eat this, it takes me right back to my childhood.

You can make this stifado on the stovetop or in the Instant Pot—both methods are included below and in the printable recipe card. Serve it with rice, mashed potatoes, or crusty bread to soak up that rich tomato sauce.

The cinnamon makes the tomato sauce so much richer and more delicious, and I love how soft and sweet the onions become. They pop right out of the outer layer and make the perfect bite with a little beef. You can serve this over rice or mashed potatoes, or with a hunk of crusty bread to soak up the delicious sauce. It’s a true taste of Greece!

Why will it become my favorite, too?

Tender, juicy, meaty beef

Soft, sweet shallots

Rich, hearty,

Sweet and savory,

Cinnamon and clove spiced,

Herby tomato sauce!

What are the ingredients for Stifado?

Shallots -peeled and left whole. You can use fresh or frozen pearl onions, but I prefer the shallots because they’re bigger and better… if you ask me.

Beef chuck -or any beef roast cut into pieces the size you prefer. I like pieces about 3-4 inches.

Olive oil -a good quality for the best flavor, but a mild flavor oil will work, too.

​Garlic cloves -grated or minced to melt into the sauce.

Red wine vinegar -or I love using balsamic because of the sweetness.

​Canned crushed tomatoes -this is such an easy time-saver, but you can crush your own fresh tomatoes.

Tomato paste -adds to the deep, rich heartiness.

​Dried oregano -my favorite herb adds earthy freshness, but you could also use basil.

​Sugar -anytime you use canned tomatoes or paste, add a little sugar to balance the acidity.

Bay leaves -this herbal leaf brightens the heartiness of the stew.

Peppercorns -add a subtle peppery spiciness.

Cinnamon stick -the deep, earthy sweetness pairs perfectly with this sauce.

Whole cloves -combined with cinnamon, the duo adds a subtle sweetness to balance the rich flavors.

Salt and pepper -brightens the sauce and melds everything together.

Water -to help the sauce cover the beef when cooking.

Red pepper flakes -optional for a little kick of heat.

How do I soften the onions?

Heat the oil over medium heat in a pot and add the shallots. Sauté for 5-10 minutes or until golden and soft. Remove the onions and set aside.

How do I cook the beef?

Brown the beef in two batches in the pot. Do not put all the beef into the pot at once. Otherwise, it will create too much steam and not brown properly. If using a wide pot, add all the meat and brown for 5 minutes per side.

Can I make beef stifado in the Instant Pot?

Yes! The Instant Pot makes this comforting Greek stew so much easier. I brown the beef using the Sauté setting, then pressure cook it in the tomato sauce. While that’s cooking, I brown the shallots in my cast iron skillet. They go into the stew at the end so they become soft and sweet without falling apart.

Brown the beef and prepare the sauce

Select Sauté and add some of the olive oil from the recipe, reserving the rest for the shallots. Brown the beef in batches so that it gets some beautiful color.

Add the garlic and warm it through until fragrant, then add the tomato paste and cook briefly. Pour in the vinegar and the water from the recipe, scraping up all the browned bits from the bottom of the pot.

Add the remaining seasonings and spices. Pour the crushed tomatoes over the top without stirring them into the bottom of the pot. Leave the shallots out for now.

Pressure cook the beef

Secure the lid and set the valve to Sealing. Pressure cook on High for 35 minutes for large pieces of boneless chuck roast. If you cut the beef into smaller, approximately 2-inch pieces, start with 30 minutes.

Allow the pressure to release naturally for 10–15 minutes, then carefully release any remaining pressure according to your cooker’s instructions.

The beef should be getting tender but still hold its shape. Remember, it will continue cooking when you add the shallots.

Brown the shallots

While the beef is pressure cooking, heat the reserved olive oil in a cast iron skillet over medium heat. Add the peeled, whole shallots and cook for about 10 minutes, turning them until golden on all sides. They don’t need to be completely tender yet.

Finish the stew

Open the Instant Pot and gently add the browned shallots. Select Sauté on the lowest setting that maintains a gentle simmer and cook, uncovered, for 20–30 minutes, until the shallots are tender and the sauce has thickened.

Avoid stirring too much so that the beef and shallots stay intact. Gently nudge the shallots into the sauce and add a splash of hot water if it becomes too thick.

If the beef is already very tender when you open the pot, carefully transfer it to a plate before simmering the shallots. Return it to the stew during the last few minutes to warm through.

Taste and adjust the seasoning. Serve with rice, mashed potatoes, or plenty of crusty bread for that delicious sauce. Kali orexi!

Which cuts of beef can I use?

Boneless chuck roast: This is my favorite for stifado. Start with 30 minutes for approximately 2-inch pieces or 35 minutes for larger, 3–4-inch pieces.

Boneless beef short ribs: These are another delicious option for a rich stew. Start with 35–40 minutes, depending on the thickness.

Bone-in beef short ribs: Start with 40–45 minutes for thick, English-cut ribs. These timings are for individual ribs, not a whole bone-in roast.

Chuck and short ribs are better choices than lean cuts such as round or sirloin, which can become dry before they develop that lovely, tender stew texture.

Cooking times will vary with the cut and size of the beef. Check it after pressure cooking and again while the shallots simmer. If it still needs more time, continue cooking gently until tender.

Instant Pot note: These instructions use the recipe’s 1½ cups of water in a 6-quart cooker. For a different size or model, follow its minimum liquid requirement. Pressure-cooking time does not include the time needed to build or release pressure.

How do I make the sauce?

​Place all of the browned beef back into the pot. Add the garlic and warm through until fragrant. Then, add the tomato paste. Cook for a few seconds. Add all of the ingredients except the onions, and bring to a boil. Reduce to simmer.​

How long do I cook the sauce?

Simmer for 1 hour 15 minutes or until the sauce has thickened and the beef is tender. Check the seasoning and add some more salt if needed.​ Add the onions to the pot and shake it a bit so that they can settle in the stew. Stirring may cause them to fall apart. Simmer for 30 minutes more.​

How do I serve Stifado?

I love serving stifado over Mediterranean rice pilaf so the rice catches all that rich tomato sauce. A slice of my homemade crusty bread is just as good for soaking up every last drop. If you want something fresh alongside it, make a simple maroulosalata, Greek lettuce salad. Kali orexi!

Do you have more hearty stews?

If you love the sweet onions and warm spices in this beef stifado, try my Greek chicken stifado with pearl onions next. It has those cozy stifado flavors in a one-pan chicken dinner.

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Greek Lamb & Cabbage Stew

Lamb Stifado in the Instant Pot: Lamb & Shallot Stew

Greek-Style Lamb Stew in the Instant Pot

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