Stefado Greek Beef Stew with Small Onions
Warm, hearty, and infused with the rich, aromatic flavors of Greece, Stefado Greek Beef Stew with Small Onions is a comforting classic that’s perfect for cool evenings or festive gatherings. This traditional dish features tender chunks of seared beef slow-simmered with sweet pearl onions in a luscious sauce made from red wine, ripe tomatoes, and a medley of fragrant spices like cinnamon, cloves, and allspice. The long cooking process ensures the beef becomes melt-in-your-mouth tender, while the caramelized onions add a subtle sweetness that balances the savory and tangy notes of tomato paste and red wine vinegar. Serve it over rice, egg noodles, or mashed potatoes for a satisfying and flavorful meal, or pair it with crusty bread to soak up every drop of the delicious sauce. Whether you're exploring Greek cuisine or seeking an enticing twist on classic beef stew, this Stefado is a must-try!
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Recipe Information
Ingredients
- 1000 g beef chuck (cut into large cubes)
- 500 g pearl onions (peeled)
- 4 tbsp olive oil
- 250 ml red wine
- 2 tbsp tomato paste
- 400 g ripe tomatoes (grated or blended)
- 500 ml beef stock
- 2 tbsp red wine vinegar
- 1 cinnamon stick
- 4 cloves
- 2 bay leaves
- 5 allspice berries
- 1 tsp sugar
- 1 tsp salt
- 1 tsp black pepper
- 250 ml water
Instructions
Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the beef chunks in batches and sear them on all sides until nicely browned. Remove the browned beef and set aside.
Add the remaining 2 tablespoons of olive oil to the pot. Lower the heat to medium and add the peeled pearl onions. Sauté until they start to caramelize slightly, about 5–7 minutes.
Return the browned beef to the pot. Stir in the tomato paste and cook for 2 minutes to enhance its flavor.
Deglaze the pot with the red wine. Scrape the bottom of the pot to loosen any browned bits, then let the wine simmer for 2–3 minutes to reduce slightly.
Add the grated or blended tomatoes, beef stock, red wine vinegar, cinnamon stick, cloves, bay leaves, allspice berries, sugar, salt, and black pepper. Stir everything together.
Add the water to ensure the beef and onions are nearly covered. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
Simmer gently for about 2–2.5 hours, stirring occasionally. The beef should become very tender and the sauce should thicken slightly. Add more water if necessary to prevent sticking or if the stew becomes too thick.
Taste and adjust the seasoning with more salt, pepper, or a touch of sugar, if needed.
Remove the cinnamon stick, cloves, bay leaves, and allspice berries before serving.
Serve the Stefado hot, accompanied by crusty bread, or over rice, egg noodles, or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
3641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 260.7 g | 334% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 5077 mg | 221% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 41.5 g | ||
| Protein | 208.0 g | 416% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 513 mg | 39% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 5560 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
