Beef Stifado (Stew)

• 2 pounds beef chuck, cut into 1-inch cubes
• 1/2 cup red wine
• 1/2 cup water
• 1 cup pearl onions, peeled
• 2 cups diced tomatoes (from a can)
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 cinnamon stick
• 1/2 teaspoon ground allspice
• 2 tablespoons tomato paste
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Season beef with salt and pepper, then brown in batches.
2. 2 Remove beef and set aside. In the same pot, sauté chopped onion until translucent.
3. 3 Add garlic, cinnamon stick, and allspice; cook for another minute.
4. 4 Stir in tomato paste and cook for 2 minutes.
5. 5 Return beef to the pot. Add red wine, water, diced tomatoes, and pearl onions.
6. 6 Bring to a boil, then reduce heat, cover, and simmer for 2 hours, stirring occasionally.
7. 7 Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.

Equipment

• Large pot with lid

Variations

• Add a splash of lemon juice at the end for a bright finish.
• Substitute beef with lamb for a traditional twist.

Substitutions

• If red wine is not available, use beef broth for a non-alcoholic option.

Pairings

• Serve with a glass of full-bodied red wine.
• Accompany with warm pita bread for a complete meal.

Nutrition

Tips

• For deeper flavor, marinate the beef in red wine for a few hours before cooking.
• If pearl onions are unavailable, substitute with shallots or small white onions.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight and reheat slowly on the stovetop.

Serving Suggestions

• Serve with crusty bread or over creamy mashed potatoes.
• Pairs well with a simple Greek salad on the side.

FAQ