adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Greek-Style Beef Stew (Stifado)
Greek-Style Beef Stew (Stifado)
0 Likes
Prep Time:
25 minutes
Cook Time:
155 minutes
Total Time:
185 minutes
Greek-inspired beef stifado stew with tender beef, sweet shallots, and tangy aromatic sauce, slow-simmered to perfection by Chef John.
Ingredients:
  • 3 pounds boneless beef chuck roast, cut into 2-inch cubes
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon kosher salt
  • 4 tablespoons olive oil, divided
  • 1 pound small shallots
  • 0.5 cup diced onion
  • 4 cloves garlic, minced
  • 1 pinch kosher salt
  • 3 tablespoons tomato paste
  • 0.25 cup red wine vinegar
  • 1 cup white wine
  • 0.25 teaspoon ground cinnamon
  • 0.125 teaspoon ground allspice
  • 1 pinch ground cloves
  • 1 teaspoon dried oregano
  • 2 large bay leaves
  • 2 sprigs fresh rosemary
  • 2 cups beef broth, or more as needed
Instructions:
  • Assemble all ingredients.
  • In a bowl, generously season beef with pepper and kosher salt. Cover and refrigerate for up to 1 day before using.
  • Trim the tops of the shallots, leaving the root ends intact. Peel off and discard the skins.
  • In a hot heavy skillet, sear ½ of the beef in 2 tablespoons of oil until golden brown on each side, which should take about 4 to 6 minutes. Transfer to a plate and repeat with the remaining beef.
  • Switch off the stove and drizzle 1 tablespoon of oil into the skillet. Add the shallots and allow them to rest in the skillet for 2 to 3 minutes. Turn the heat back on to medium and sauté the shallots until golden brown, which should take about 2 to 4 minutes. Transfer the shallots to a plate.
  • Pour the last tablespoon of oil into the skillet already holding the onion, garlic, and a pinch of salt. Sauté and mix for roughly 1 minute. Incorporate the tomato paste and toast for approximately 2 minutes.
  • Pour in the red wine vinegar and white wine, and let it come to a boil, making sure to scrape up all the delicious browned bits from the bottom of the pan with a wooden spoon. Turn the heat up to medium-high and sprinkle in sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir well to mix everything together and let it simmer until it's reduced by half, which should take about 2 to 3 minutes.
  • Gently combine the browned beef and shallots in the skillet. Pour in 2 cups of beef broth and bring to a simmer.
  • Lower the heat to a gentle simmer. Cover and cook for 1 hour, then continue cooking uncovered for at least 1 more hour, stirring occasionally. Add additional broth if necessary and remove any excess fat if desired.
  • The meat is perfectly cooked when a fork easily pierces through without it breaking apart on its own; it may require more than 2 hours of cooking.
  • Before serving, savor and fine-tune the seasonings to your liking.
  • Indulge and savor every bite!

Similar Recipes