Greek Beef Stifado
A comforting Greek Beef Stifado with tender beef, sweet pearl onions, and warm spices simmered in a rich tomato sauce.
Ingredients
- 1.5 kg chuck steak cut into large chunks
- 6 tablespoons extra virgin olive oil
- Approximately 15 shallots peeled
- 2 cloves garlic finely chopped
- 1/2 cup red wine
- 2 sticks cinnamon or 1 teaspoon ground cinnamon
- 6-8 whole cloves
- 1/2 teaspoon allspice
- 3 bay leaves
- 700 g tomato passata
- Water enough to just cover the meat
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the Meat Place a large Dutch oven or pot over medium-high heat and add 3 tablespoons of olive oil. Once the oil is hot, add the chunks of chuck steak in batches, ensuring that the meat is browned on all sides. It is not necessary to cook the meat through at this point; browning is sufficient to develop flavor. Once browned, remove the meat from the pot and set it aside.
- Sauté the Shallots and Garlic: In the same pot, add the remaining olive oil and sauté the whole shallots for approximately 2 minutes, until they begin to soften. Add the chopped garlic and sauté for an additional minute, ensuring the garlic does not burn. This will create a fragrant base for the stew.
- Deglaze and Add Spices: Deglaze the pot by adding the red wine, scraping the bottom of the pot to lift any caramelized bits. Add the tomato passata, followed by the cinnamon, cloves, allspice, and bay leaves. Stir to combine the ingredients thoroughly.
- Simmer the Stew: Return the browned meat to the pot, and add enough water to just cover the meat. Stir to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to medium. Cover the pot with a lid and allow it to simmer gently for 1.5 to 2 hours. Stir occasionally, taking care not to break the shallots. If necessary, add more water to maintain the desired consistency.
- Final Adjustments: Once the meat is tender and the sauce has thickened, taste and adjust the seasoning with salt and pepper. Remove the pot from the heat, and garnish the stew with freshly chopped parsley. Serve immediately.