Stifado Traditional Greek Stew
Dive into the heart of Greek culinary tradition with this rich and aromatic Stifado Traditional Greek Stew. This hearty dish features tender beef or veal simmered to perfection alongside sweet pearl onions in a robust tomato-based sauce infused with red wine, cinnamon, and warm allspice. With layers of caramelized flavors and subtle hints of red wine vinegar, this slow-cooked stew is the essence of Mediterranean comfort food, offering a delightful balance of savory and sweet. Perfect for family dinners or special gatherings, Stifado is typically served with crusty bread, rice, or traditional hilopites (Greek egg pasta) for a truly authentic experience. Easy to prepare and deeply satisfying, this classic recipe is a must-try for lovers of slow-cooked stews and Greek cuisine.
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Recipe Information
Ingredients
- 1.2 kg beef or veal (stew cuts)
- 500 g pearl onions, peeled
- 60 ml olive oil
- 250 ml red wine
- 2 tablespoons tomato paste
- 400 g canned chopped tomatoes
- 500 ml water or beef stock
- 2 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 1 cinnamon sticks
- 2 bay leaves
- 4 allspice berries
- 1 teaspoon sugar
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat half of the olive oil in a large heavy-bottomed pot over medium-high heat.
Season the beef or veal with salt and black pepper, then sear the meat in batches until browned on all sides. Remove and set aside.
In the same pot, add the remaining olive oil and sauté the pearl onions until golden and slightly caramelized, about 10 minutes.
Add the minced garlic to the pot and sauté for 1 minute until fragrant.
Deglaze the pot by adding the red wine, scraping up any stuck-on browned bits from the bottom. Simmer for 2-3 minutes to burn off the alcohol.
Stir in the tomato paste and mix well, then add the chopped tomatoes, red wine vinegar, water or beef stock, sugar, cinnamon stick, bay leaves, and allspice berries.
Return the seared beef or veal to the pot, ensuring it is fully submerged in the sauce.
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and allow it to simmer for 2.5 to 3 hours, stirring occasionally.
During the last 30 minutes of cooking, remove the lid to allow the sauce to thicken. Taste and adjust the seasoning with additional salt, if needed.
Remove the cinnamon stick, bay leaves, and allspice berries before serving.
Serve hot with crusty bread, rice, or traditional Greek hilopites (egg pasta).
Nutrition Facts
Calories |
4101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.0 g | 383% | |
| Saturated Fat | 105.2 g | 526% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 3640 mg | 158% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 42.7 g | ||
| Protein | 227.8 g | 456% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 447 mg | 34% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 5470 mg | 116% | |
*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.
