Name: Beef Stiffado
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Greek
Ingredients: 1kg (2.2 lbs.) beef rump; 4 tbsp plain (all purpose) flour; 5 tbsp light olive oil; 2 medium carrots, roughly chopped; 1 medium onion, finely chopped; 6 cloves garlic, finely chopped; 15 pearl onions, skinned and left whole; 2 tbsp tomato paste; 70ml (1/4 cup) passata; 500ml (2 cups) red wine; 250ml (1 cup) beef stock; 1 x 5cm (2 inch) cinnamon; 3 cloves; 10 black peppercorns; 2 bay leaves; 1/2 tsp ground nutmeg; 1 tbsp dry oregano; 1 to 2 tsp red chilli flakes; Salt and pepper to taste; 1 tbsp butter; FOR THE BOUQUET GARNI; 1 sprig rosemary; 3 sprigs parsely with stems; 3 spring thyme

Jump to Recipe

When in Greece, beef stifado is a ‘must have’ meal. It’s really easy to make at home too.

There are many recipes for beef stifado but they are all quite similar. Beef is the most popular protein for the dish but I have also seen it prepared with rabbit, octopus, pork and lamb. So feel free to experiment and perhaps add other proteins to this traditional stifado sauce.

About this beef stifado recipe.

As stew recipes go, they don’t come much easier that beef stifado. It’s one of the first things I order and my family’s annual visit to Greece. This is pretty much the same recipe that is served at the hotel we stay at each year.

It’s really easy and like most stews, all of the real work is in the preparation and that work isn’t difficult. The beef stifado simmers slowly for about an hour to 90 minutes. As it simmers, the flavours develop and the meat becomes deliciously tender.

Can you cook beef stifado in a slow cooker?

I get asked for slow cooker recipes all the time and this beef stifado is the perfect recipe for a slow cooker. I recommend starting the recipe off in the same way by frying the aromatics and browning the beef. This is a real flavour booster so if time permits, do it.

That said, you might prefer to use your slow cooker for ease and convenience. You could just throw all the ingredients in and let them cook and your beef stifado will still be good.

Cook with your slow cooker set to high for 4 hours or set to low for at least 6 hours.

How long can you store beef stifado in the fridge?

Like most stews, I recommend making beef stifado a day or two before you serve it. Cover it tightly and place in the fridge. As it sits there, the flavours will develop and it will be even better when you serve it.

If you have leftovers, you can store them in the fridge for about 4 days. To reheat, just pour it all into a saucepan over a medium heat. You can also heat up your beef stifado in your microwave for convenience.

Can you freeze beef stifado?

Yes and this stew freezes really well too. To freeze it, divide your beef stifado into convenient sized portions. Be sure to label and date each container.

You can freeze beef stifado for up to 6 months.

Step by step photographs.

Ingredients for the recipe laid out on a countertop ready to start cooking.

Get all of your ingredients together before you start cooking.

Place the beef in a mixing bowl and pour the flour over it. Mix well with your hands to coat.

Fry the beef in small batched to brown it.

Pour the olive oil into a pot over a medium-high heat. Shake off the excess flour from the beef and add it to the hot oil in small batches. Don’t overcrowd the pan.

Adding the diced onions, garlic, pearl onions and spices to the pot.

Add the diced onions and pearl onions to the pot. Season with a pinch of salt and fry for about 5 minutes to soften. Add the whole and ground spices along with the oregano.

Adding the wine and beef stock and bringing to a simmer in the pot.

Stir in the tomato paste and passata and then add the carrots and stir to combine.

Adding the red wine, beef stock and bouquet garni to the pot.

Pour in the wine and beef stock and bring to a simmer. Then return the beef to the pot and tie the bouquet garni herbs together with string and add them too.

Simmer covered for about an hour or until the meat is tender. Then uncover and continue simmering to thicken the sauce.

The finished beef stifado on a serving plate with French fries.

Season with salt and pepper to taste and serve.

Beef stifado on a serving plate with French fries.

Dig in!

If you like this beef stifado recipe, you might like to try some of these stews too.

Doro Wat – Ethiopian chicken stew
Beef Tibs – Ethiopian beef stew
Jamaican Oxtail Stew
Korean Braised Beef Stew
Moroccan Beef Stew
Moroccan Meatballs with Saffron Butter
Beef Nalli Nihari

Yield: 4 to 6

Beef Stiffado

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Ingredients

1kg (2.2 lbs.) beef rump
4 tbsp plain (all purpose) flour
5 tbsp light olive oil
2 medium carrots, roughly chopped
1 medium onion, finely chopped
6 cloves garlic, finely chopped
15 pearl onions, skinned and left whole
2 tbsp tomato paste
70ml (1/4 cup) passata
500ml (2 cups) red wine
250ml (1 cup) beef stock
1 x 5cm (2 inch) cinnamon
3 cloves
10 black peppercorns
2 bay leaves
1/2 tsp ground nutmeg
1 tbsp dry oregano
1 to 2 tsp red chilli flakes
Salt and pepper to taste
1 tbsp butter
FOR THE BOUQUET GARNI
1 sprig rosemary
3 sprigs parsely with stems
3 spring thyme

Instructions

Place the beef in a mixing bowl and pour the flour over it. Mix well with your hands so that the beef is completely coated with the flour. You can also put the beef in a plastic bag with the flour and shake to coat.
Pour the olive oil into a pot over a medium-high heat. Shake off the excess flour from the beef and add it to the hot oil in small batches. Don't overcrowd the pan. Brown the meat all over which should take a couple of minutes per batch and then transfer the browned beef to a plate. Repeat until all of the meat is nicely browned all over. Set aside.
Add the diced onions to the pot. Season with a pinch of salt and fry for about 5 minutes to soften. Then add the garlic and pearl onions and sauté for 1 to 2 minutes. Season with freshly ground pepper, the ground nutmeg, a teaspoon of red chilli flakes and a tbsp oregano. Add the bay leaves, cloves and cinnamon sticks to infuse their flavour into the oil.
Stir in the tomato paste and passata and then add the carrots. Stir well to combine.
Pour in the wine and beef stock and bring to a simmer. Then return the beef to the pot and tie the bouquet garni herbs together with string and add them too.
Simmer covered over a medium heat for 60 to 90 minutes or until the beef is tender. Uncover and reduce the sauce down until you are happy with it. Then add the butter and let it melt into the sauce. Check for seasoning and serve on it's own or with French fries and/or crusty bread.