A rich and flavorful Greek dish that slow-cooks beef to tender perfection with a blend of warm spices and hearty ingredients!

Image Credit: Jo Cooks

Ingredients:

• 3 pounds beef chuck roast (cut into 2 inch chunks)
• ¼ cup olive oil
• 15-20 shallots (peeled)
• 6 ounces tomato paste (1 small can)
• 1 cup red wine (a good quality dry wine)
• 2 cups beef broth (low sodium)
• 5 cloves garlic (minced)
• 1 cinnamon stick
• 5 whole cloves
• 2 bay leaves
• 1 teaspoon dried oregano
• ½ teaspoon ground allspice
• salt and pepper (to taste)
• 1 teaspoon sugar
• fresh parsley (for garnish)

Method:

1. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then brown them in batches to avoid overcrowding. Set aside once browned.
2. Using the same pot, add the remaining olive oil and sauté the shallots until they soften and turn golden.
3. Return the beef to the pot, then stir in the tomato paste, red wine, beef broth, minced garlic, cinnamon stick, cloves, bay leaves, dried oregano, ground allspice, and sugar.
4. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 2 hours until the beef becomes tender.
5. Taste and adjust seasoning with salt and pepper as needed.
6. Serve the stifado hot, garnished with fresh parsley. Pair it with crusty bread, mashed potatoes, or rice pilaf.

Notes:

• Brown the beef in batches for proper caramelization.
• If the stew thickens too much, add extra beef broth to reach the desired consistency.
• The flavors develop even more if left overnight, making it even better the next day.
• A sprinkle of fresh parsley before serving adds a vibrant touch.

A huge thanks to Jo Cooks for this wonderful find. For more like this, check out our Cooking & Recipes forum!

 

[tmoustrouphis]

Opa! Sounds delicious, I bet it would taste really good made with lamb

 

[James Matthew Najera]

Opa! Sounds delicious, I bet it would taste really good made with lamb

Opa indeed! You’re absolutely right—this stifado would be amazing with lamb! The rich, gamey flavor of lamb would pair perfectly with the sweet tomatoes, aromatic spices, and tender onions. Honestly, now I’m tempted to try it both ways and have a taste test. Have you made stifado with lamb before? If so, any tips to share? Either way, let us know how it turns out if you give it a go!