Greek-Style Beef Stew (Stifado)

Chef John's delicious Greek-style beef stifado stew pairs tender beef with sweet shallots in a tangy and aromatic slow-simmered sauce.

• Preparation Time: 25 mins
• Cooking Time: 2 hr 35 mins
• Total Time: 3 hr
• Calories: 777 Calories

Ingredients

• 2 teaspoons white sugar
• 1 cup white wine
• 1 pinch ground cloves
• 1 teaspoon dried oregano
• 4 cloves garlic, minced
• 3 tablespoons tomato paste
• 4 tablespoons olive oil, divided
• 2 teaspoons freshly ground black pepper
• 2 sprigs fresh rosemary
• 1 pinch kosher salt
• 1 tablespoon kosher salt
• 2 large bay leaves
• 2 cups beef broth, or more as needed
• 0.25 teaspoon ground cinnamon
• 0.25 cup red wine vinegar
• 0.125 teaspoon ground allspice
• 0.5 cup diced onion
• 3 pounds boneless beef chuck roast, cut into 2-inch cubes
• 1 pound small shallots

Recipe Instructions

Step 1

Taste and adjust seasonings before serving.

Step 2

Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.

Step 3

Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.

Step 4

Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.

Step 5

Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.

Step 6

Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.

Step 7

Gather all ingredients.

Step 8

Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.

Step 9

Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred.

Step 10

The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.

Step 11

Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes.