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4.36 from 14 votes

One-Pot Beef Stifado Stew

Beef Stifado (Greek Beef Stew) is packed with intense flavour and cooked low and slow until the meat is melt in the mouth tender. This hearty stew is the perfect comfort food to serve on cold winter days. 
Prep Time20 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: Greek
Keyword: Beef Stifado, Greek Stifado, Slimming world beef stifado, Stifado recipe
Servings: 4
Calories: 536kcal
Author: Lucy Parissi

Ingredients

  • 2 tbsp olive oil or low calorie cooking spray
  • 900 g | 2 pounds braising steak cubed
  • 15 small shallots, whole or 4 large shallots roughly chopped
  • 3 carrots peeled and chopped
  • 2 celery sticks finely chopped
  • 4 garlic cloves peeled and thinly sliced
  • 1 tbsp brown sugar or Sukrin Gold for slimming version
  • 2 bay leaves
  • 1 cinnamon stick broken in two
  • ¼ tsp ground allspice or 5 whole allspice berries
  • ¼ tsp ground black pepper
  • tsp ground cloves or 5 whole cloves
  • 1 strip orange peel optional
  • 4 tbsp red wine vinegar
  • 400 g (14oz) tinned chopped tomatoes
  • 2 tbsp tomato paste
  • 250 ml (1 cup) rich beef stock
  • 120 ml (½ cup) red wine replace with red wine stock cube for slimming version
  • salt and freshly ground pepper to taste
  • 2 tbsp fresh parsley finely chopped, to serve

Instructions

  • Preheat the oven to 160C (325F).
  • Heat the oil in a large lidded pot (Dutch Oven) or mist with cooking spray. Brown the beef over high heat, in batches, until nicely coloured then set aside.
  • Deglaze the pan with a splash or red wine or beef stock, scraping any browned bits that have stuck to the pot.
  • Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar (or sweetener). Cook over low heat for 7-10 minutes, stirring occasionally, until softened. If the pot gets too dry you can add a splash of stock.
  • Stir in the beef, tomato purée, chopped tomatoes, red wine vinegar, stock/wine and bring to a rolling simmer.
  • Cover and cook in a preheated oven for 2 ½ hours until the sauce has thickened and meat is tender.
  • Discard the cinnamon stick, orange peel and bay leaves. Check the seasoning, adding salt and pepper to taste.
  • Garnish with the chopped parsley and serve with roast potatoes or mash and some crusty bread.

Instant Pot Method

    Note you will need use less liquid if using a pressure cooker.

    • Heat the oil in your Instant Pot using Saute/High. Brown the beef over high heat, in batches, until nicely coloured then set aside.
    • Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar (or sweetener).
    • Stir in the beef, red wine vinegar and a total of 1/2 cup (120ml) liquid either beef stock or half stock half red wine.
    • Add the chopped tomatoes and puree but do not stir. Seal the pot and cook on HIGH PRESSURE for 35 minutes. Allow pressure to release naturally.
    • If the stew requires further thickening, consider adding 1 tbsp cornflour diluted in equal amount of cold water and heating through.
    • Discard the cinnamon stick, orange peel and bay leaves. Check the seasoning, adding salt and pepper to taste. Garnish with parsley and serve.

    Slow Cooker Method

      Note you will need use less liquid if using a slow cooker. If your cooker allows for searing then follow the steps using the inner pot, otherwise use a pot then transfer to cooker.

      • Heat the oil in a large lidded pot (Dutch Oven) or mist with cooking spray. Brown the beef over high heat, in batches, until nicely coloured then set aside.
      • Deglaze the pan with a splash or red wine or beef stock, scraping any browned bits that have stuck to the pot.
      • Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar (or sweetener). Cook over low heat for 7-10 minutes, stirring occasionally, until softened. If the pot gets too dry you can add a splash of stock.
      • Stir in the beef, tomato purée, chopped tomatoes, red wine vinegar and and a total of 1/2 cup (120ml) liquid either beef stock or half stock half red wine. Bring to a simmer.
      • Transfer to slow cooker, cover and cook on LOW for 8 hours or HIGH for 6. If the liquid needs to be reduced further, continue to cook on HIGH uncovered for a further 30 minutes.

      Video

      Notes

      Peeling pearl onions If you are using whole pearl onions or small shallots the place in a bowl, unpeeled, and cover with boiling water. Leave to stand for five minutes then drain. Cut the root end off and peel the skins off – the water will soften them and make it much easier to peel.
      Marinating the beef If you have the time to prep ahead you can marinate the beef with the wine, vinegar, garlic, clove, allspice, bay leaves and orange peel. Place everything in a bowl, mix well, cover and place in the fridge overnight.
      Add the beef and its marinade in the stew once the vegetables have softened, together with the tomato purée and chopped tomatoes and cook until tender.
      JOIN MY SLIMMING RECIPES GROUP! I have created a dedicated Facebook group for slimming recipe ideas, tips and support. Would love to see you there 🙂
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      Nutritional information is always approximate and will depend on ingredients and serving sizes.

      Nutrition

      Calories: 536kcal | Carbohydrates: 31g | Protein: 53g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 155mg | Sodium: 562mg | Potassium: 1830mg | Fiber: 6g | Sugar: 14g | Vitamin A: 8156IU | Vitamin C: 26mg | Calcium: 139mg | Iron: 8mg