This hearty, comforting dish is perfect for the cooler months and packed with deep, savory flavors.
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.
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.
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?
Serve this with rice, hearty bread, or mashed potatoes—anything to help you soak up every drop of the delicious sauce. Enjoy! Kali orexi!
Do you have more hearty stews?
A Cozy Beef Stew with Peppers & Mushrooms
Pastitsada from Corfu: Beef Stew with Pasta
Instant Pot Beef Youvetsi (Greek-Style Beef & Orzo Stew)
Fasolakia me Arni: String Beans & Lamb Stew
Lamb Stifado in the Instant Pot: Lamb & Shallot Stew
Greek-Style Lamb Stew in the Instant Pot
Watch the Video:
Stifado: Greek Beef Stew with Shallots
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. This hearty and comforting dish is perfect for the cooler months and is packed with deep, savory flavors. Serve it with rice, mashed potatoes, or a side of crusty bread to soak up the delicious sauce. A true taste of Greece!
Ingredients
- 24 shallots, peeled and left whole
- 2 and 1/4 pounds beef chuck cut into pieces
- 1/2 cup olive oil or less
- ​4-6 garlic cloves, grated
- 2 tablespoons red wine vinegar or Balsamic
- ​1 (28oz/794g) canned crushed tomatoes
- 1 tablespoon tomato paste
- ​1 teaspoon dried oregano
- ​1/2 teaspoon sugar or more
- 2 bay leaves
- 4-6 peppercorns
- 1 cinnamon stick
- 2-3 whole cloves
- salt and pepper to taste
- 1 and 1/2 cups water
- pinch red pepper flakes
Instructions
In a pot, heat the oil over medium heat and add the shallots.
Sauté for 5-10 minutes or until golden and soft.
Remove the onions and set aside.
Brown the beef in two batches in the pot.
Do not add all the beef at once into the pot otherwise it will create too much steam and it will not brown properly. If using a wide pot then add all the beef and brown 5 minutes per side.
​Place all of the browned beef back into the pot. Add the garlic and warm through until fragrant and also add the tomato paste. Cook for a few seconds.
Add all of the ingredients except the onions.
Bring to a boil. Reduce to simmer.​
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.​
Serve with rice, hearty bread or mashed potatoes.​
Enjoy! Kali orexi!
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Hello, I’m not used to using pearl onions (shallots), and don’t want to go to the effort without first asking you if it’s going to turn out just as nicely using regular brown onions? Please and thank you.
Hello! You can absolutely use regular brown onions instead of pearl onions or shallots in stifado. The flavor will be slightly different, but it will still turn out delicious! Just chop the brown onions into similar-sized pieces to ensure they cook evenly. They’ll add a lovely sweetness and depth to the dish. Enjoy making your stifado!
could you please use metric measurements?
Hi. Can you make bulk and freeze this meal. Thanks. in advance
Yes, you can definitely make stifado in bulk and freeze it! Here’s how to do it:
Cook the Stifado: Follow the recipe as usual, cooking it until it’s done and tender.
Cool Down: Let the stifado cool completely before freezing. This helps prevent freezer burn and keeps the texture intact.
Portioning: Divide the stifado into portions suitable for your meals. Use airtight containers or freezer bags, making sure to remove as much air as possible.
Label and Freeze: Label the containers with the date and contents, then place them in the freezer.
Reheating: When you’re ready to enjoy it, thaw it in the refrigerator overnight, then reheat on the stovetop or in the oven until heated through. You may need to add a splash of broth or water if it thickens during freezing.
This way, you’ll have a delicious, comforting meal ready to go whenever you need it! Enjoy!
Can you make the Stifado in the oven ? If so what gas number and timing please.
Thanks
Fay
Yes, you can absolutely make stifado in the oven! This method is perfect for a slow, even cook that tenderizes the meat beautifully.
Here’s how:
Preheat your oven to Gas Mark 3 (325°F/160°C).
After browning the meat and sautéing the onions and garlic on the stovetop, transfer everything to an oven-safe pot or Dutch oven.
Add your liquids, spices, and any other ingredients, cover the pot, and place it in the oven.
Bake for 2.5–3 hours, or until the meat is fork-tender.
This low, slow cooking process lets all the flavors meld beautifully. Enjoy your stifado!
Delicious! Made it exactly as written, shallots and all, and we loved it. We especially loved the flavor that the cinnamon and cloves gave to the recipe. So.good!
Thank you so much for sharing your feedback! I’m thrilled you loved it, especially with the warm, aromatic flavors from the cinnamon and cloves—they really do add something special. Shallots are such a great touch too! I’m so glad the recipe was a hit. 😊
THANKFULLY I remember how you originally made this years ago on a You Tube video and that’s when I first discovered your site.
You used a small amount of beef broth but I don’t see it here now since you have revised it.
I haven’t made this in quite awhile but the way you made it years ago was the BEST way!!!
And EASIER
I’m sorry to see you have changed, I liked your originality before not the salesperson of today.
It just seems like it always ends up being about $$$$
****NEVER USE PEARL ONIONS!!!! Where in the world did you get that from??
This was very tasty and very rich.
My family enjoyed it.
Just returned from Greece and had this several times. Plan on making for my friends but want to go with the traditional use of pearl onions. Would the amount be equivalent to the shallots or different measure?
This looks delicious and I can’t wait to make it this weekend!! How could I adjust the recipe to accommodate for the slow cooker?
That sounds like a perfect weekend meal! For the slow cooker, here’s how you can adjust the recipe:
1. **Sear the beef** – Brown it in a pan first for extra flavor.
2. **Sauté the onions and aromatics** – In the same pan, sauté the shallots until lightly caramelized, then add the garlic and spices for a minute before deglazing with wine (if using).
3. **Transfer everything** – Move the beef, shallots, and all remaining ingredients into the slow cooker.
4. **Adjust liquid** – Reduce the broth or water slightly since slow cookers retain more moisture.
5. **Cooking time** – Cook on **low for 6-8 hours** or **high for 4-5 hours** until the beef is melt-in-your-mouth tender.
6. **Finish with herbs** – Add fresh parsley or a splash of red wine vinegar at the end to brighten the flavors.
Let me know how it turns out! I think you’ll love it slow-cooked—it gets even richer and more flavorful. 😊
I’d like to make this in my instant pot. How long would I cook it for in the IP please?
Hi! For the Instant Pot, I’d recommend cooking the Stifado on high pressure for about 35 to 40 minutes, then letting the pressure release naturally for 10 minutes before quick-releasing any remaining pressure. This should give you tender, flavorful beef and perfectly cooked shallots. Enjoy!
can I add red wine to this as well as the vinegar? if so, how much? thank you
I love the soft sweet onions and yummy sauce.
Many thanks and greetings from Crete !!! It is good with pasta too …..Misko brand of course