Greek Stifado


This Greek Stifado is a delicious stew with beef, tomato, shallots and lots of spices. Bursting with flavors and tastes great with potatoes.

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Greek Stifado
Veronique van Ohmydish

Made by Véronique

Published at 2019-11-04, this recipe is for 4 people and takes 4 hours 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 01-12-2021

4 hours 25 minutes 4 people Main course
Greek Stifado


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  • 1 kg beef stewing meat
  • 500 gram shallots are small onions
  • 3 bay leaves
  • 4 cloves
  • a few allspice berries
  • 2 cinnamon sticks
  • 2 large garlic cloves
  • few sprigs of fresh rosemary
  • 1 tablespoon oregano (fresh or dried)
  • 1 cube of beef stock
  • 1 can of tomato paste (140 gram)
  • 1 can of tomato chunks (400 gram)
  • 1 glass of dry red wine (about 100 ml)
  • 50 ml red wine vinegar
  • about 100 ml water
  • olive oil
  • pepper and salt to taste
Greek Stifado ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • Dutch oven with a lid
  • wooden spoon

Greek Stifado

4 hours 25 minutes 4 people Main course

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Preparation -- 15 minutes

Peel the shallots or small onion, you can use them whole or divide them in halves. Make sure they won't fall apart so keep the ends attached. Peel and finely chop the garlic cloves.

Remove any excess fat or muscles from the beef, but make sure you don't cut off too much because thus will give extra flavour. Cut the meat into not too large pieces and season with salt and pepper.  

Greek Stifado
Greek Stifado

Finishing the Greek Stifado -- 2 hours and 10 minutes

Heat olive oil in a dutch oven and brown the meat on all sides. Don't overcrowd the pan, so it's best to cook them in batches. Transfer the browned meat to a bowl and sauté the shallots about 5 minutes over medium heat.

Add the meat back to the pan and then also cook the tomato paste and garlic cloves for a few minutes. Deglaze with red wine and red wine vinegar and then also add the cinnamon sticks, cloves, allspice, rosemary and oregano.

Stir well and then add the tomato chunks along with cube of beef stock and water. Turn down the heat and place a lid on the pan. Let it simmer gently for about 2 hours.

The stew is done when the meat is beautiful tender. Remove the herbs and serve this stew with some potatoes. Enjoy!

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