Entree: Greece – Ionian Islands – Στιφάδο ➤ Stifado (Slow-braised beef with pearl onions in a spiced red wine and tomato sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 2 lb beef chuck, cut into 1–1.5 in (2.5–4 cm) cubes
- 2 tbsp all-purpose flour for dredging
- Salt and freshly ground black pepper to taste
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 lb pearl onions, peeled (or small shallots)
- 3 cloves garlic, minced (approx. 5/16 oz)
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef stock
- 1 cup crushed tomatoes
- 2 tbsp tomato paste
- 2 tbsp (30 ml) red wine vinegar
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 1 tsp sugar
- 1 tsp dried oregano
- 2 tbsp (30 ml) olive oil (additional, if needed for browning onions)
- Fresh chopped parsley for garnish

Show original ingredient measurements

- 2 lb (900 g) beef chuck, cut into 1–1.5 in (2.5–4 cm) cubes
- 2 tbsp (16 g) all-purpose flour for dredging
- Salt and freshly ground black pepper to taste
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 lb (450 g) pearl onions, peeled (or small shallots)
- 3 cloves garlic, minced (approx. 9 g)
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef stock
- 1 cup (240 g) crushed tomatoes
- 2 tbsp (30 g) tomato paste
- 2 tbsp (30 ml) red wine vinegar
- 1 cinnamon stick
- 4 whole cloves
- 2 bay leaves
- 1 tsp (4 g) sugar
- 1 tsp (5 g) dried oregano
- 2 tbsp (30 ml) olive oil (additional, if needed for browning onions)
- Fresh chopped parsley for garnish

Instructions

1. Season the beef cubes with salt and pepper, then lightly dredge in the flour, shaking off excess. Heat 2 tbsp (30 ml) olive oil in a heavy pot over medium-high heat and brown the beef in batches until caramelized on all sides; transfer browned beef to a plate.
2. In the same pot add remaining 1 tbsp (15 ml) olive oil and gently sauté the peeled pearl onions over medium heat until they begin to color, about 6–8 minutes. Add minced garlic and cook 30 seconds more.
3. Return the beef to the pot with the onions. Pour in the red wine to deglaze, scraping up browned bits, and simmer until reduced by about half (2–3 minutes).
4. Stir in beef stock, crushed tomatoes, tomato paste, red wine vinegar, cinnamon stick, cloves, bay leaves, sugar, and oregano. Bring to a simmer, then reduce heat to low, cover partially, and cook gently for 1½–2 hours until beef is fork-tender and sauce is glossy and thickened.
5. Remove cinnamon stick, bay leaves, and cloves. Adjust seasoning with salt and pepper. Serve the stifado hot, garnished with chopped parsley and accompanied by crusty bread, polenta, or boiled potatoes as desired.