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4.3 from 10 votes

One-Pot Beef Stifado Stew

Prep Time10 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Greek
Keyword: Beef Stifado, Greek Stifado
Servings: 4
Author: Lucy Parissi


For the marinade

  • 1/2 bottle dry red wine
  • 4 tbsp red wine vinegar
  • 4 garlic cloves peeled and thinly sliced
  • 5 cloves
  • 5 allspice berries
  • 2 bay leaves
  • 1 orange zest and juice
  • 1 cinnamon stick broken in two

For the stew

  • 900 g | 2 pounds chuck steak cubed
  • 15 small shallots
  • 2 celery sticks finely chopped
  • 2 carrots peeled and chopped
  • 400 8 | 14oz tinned chopped tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp sugar
  • salt and freshly ground pepper
  • olive oil to fry as needed
  • 2 tbsp fresh parsley finely chopped, to serve


  • Put the cubed meat in a large lidded container, add all the ingredients for the marinade and mix together. Cover and leave in the fridge overnight.
  • The following day, preheat the oven to 160C (325F).
  • Put the shallots in a large bowl and cover with boiling water. Leave for a couple of minutes and then drain. Peel the skins off and set aside.
  • Drain the meat and keep the marinade. Pat dry with some kitchen paper.
  • Heat a glug of olive oil in a large casserole and brown the meat for 3-4 minutes. You may need to do this in batches. Set aside.
  • Add the shallots, celery and carrots to the casserole and a splash more oil if needed and cook over low heat for 10 minutes until the vegetables have softened.
  • Pour the marinade in the casserole together with the chopped tomatoes and paste, sugar and meat. Stir everything together. Season with salt and pepper.
  • Cover and cook for 2 – 2 1/2 hours until the sauce has thickened and meat is tender. Check the seasoning and add the chopped parsley.
  • Serve with roast potatoes or mash and some crusty bread.