Beef Stifado

4.48 from 21 votes

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

Cook Time2 30

Total Time2 50

Course: Main Course

Cuisine: Greek

Keyword: Beef Stifado

Servings:

Calories: 536kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

2 tbsp olive oil or low calorie cooking spray
2 lb (900g) chuck steak cubed
½ cup (125ml) red wine sub with stock
15 small unpeeled shallots or pearls onions or 4 large shallots roughly chopped
3 large carrots peeled and chopped
2 sticks celery finely chopped
4 cloves garlic 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
⅛ tsp ground cloves or 5 whole cloves
1 strip orange peel optional
4 tbsp red wine vinegar
14 oz (400g) can chopped tomatoes
2 tbsp tomato paste
1 cup (250ml) beef stock or broth
salt and freshly ground pepper to taste
2 tbsp fresh parsley finely chopped, to serve

Instructions

Peel pearl onions or shallots

Place the onions or shallots in a bowl 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.
15 small unpeeled shallots or pearls onions

Stovetop Method

Preheat the oven to 320°F (160°C). 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 colored then set aside.
2 tbsp olive oil , 2 lb (900g) chuck steak
Deglaze the pan with a splash or red wine or beef stock, scraping any browned bits that have stuck to the pot.
½ cup (125ml) red wine
Add the peeled onions, 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.
3 large carrots, 2 sticks celery , 4 cloves garlic , 1 tbsp brown sugar, 2 bay leaves, 1 cinnamon stick , ¼ tsp ground black pepper, ⅛ tsp ground cloves, 1 strip orange peel, 4 tbsp red wine vinegar, ¼ tsp ground allspice
Stir in the beef, tomato paste, chopped tomatoes, red wine vinegar, beef stock and bring to a rolling simmer.
14 oz (400g) can chopped tomatoes, 2 tbsp tomato paste, 1 cup (250ml) beef stock
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.
salt and freshly ground pepper
Garnish with the chopped parsley and serve with roast potatoes or mash and some crusty bread.
2 tbsp fresh parsley

Instant Pot Method

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

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

STORAGE: This stew keeps well in the fridge for up to three days. You might need to add a bit of water when reheating.
FREEZING INSTRUCTIONS Allow the stew to cool down, remove the cinnamon, orange peel and bay leaves, then divide into suitable containers. Use within three months, defrosting overnight in the fridge before reheating.

Nutrition