Stifado – Greek Beef Stew with Onions and Cinnamon Recipe
Stifado is a thick Greek stew where beef is slowly braised with small onions, wine, and a touch of cinnamon. The cinnamon doesn’t turn it into a dessert – it adds a subtle, warm spiciness in the background, like in a good roast gravy. In Greece, stifado often appears in winter, when evenings are cooler and people crave something truly warming.
This stifado combines slow-cooked, tender beef with sweet, whole onions and a subtle hint of cinnamon, creating a rich, aromatic sauce that’s both comforting and distinctive. The long, gentle braise develops deep flavors that are perfect for cold days and ideal for cooking ahead.
Chef's tips
Take your time browning the meat well – this step builds the base flavor of the whole dish. Don’t rush the simmering either; if the beef isn’t yet very tender, simply give it more time over low heat. If you’re unsure about cinnamon, start with a smaller piece of stick or a pinch of ground and adjust next time according to your taste.
How to serve
Serve stifado with short pasta like penne or rigatoni, creamy mashed potatoes, or simple boiled potatoes. It also pairs beautifully with plain rice or a rustic country bread to soak up the sauce. Add a crisp green salad with a lemony dressing to balance the richness.
Ingredients
- stewing beef shoulder or neck, cut into large cubes - 1.2 kg
- spring onions small pearl onions or shallots, peeled and left whole - 600 g
- onion finely chopped - 1 piece
- garlic chopped - 4 clove
- canned tomatoes chopped or whole, crushed - 400 g
- tomato paste - 1 tablespoon
- dry red wine - 200 ml
- red wine vinegar - 2 tablespoon
- bay leaf - 2 piece
- cinnamon stick or 0.5 teaspoon ground - 1 piece
- allspice berries - 4 piece
- cloves optional - 3 piece
- olive oil - 3 tablespoon
- salt or to taste - 1.5 teaspoon
- black pepper freshly ground - 0.5 teaspoon
- water add a bit more if needed - 300 ml
Preparation
- Pat the beef dry with paper towels and season with salt and pepper. Heat 2 tablespoons of olive oil in a large heavy pot over fairly high heat.
- Brown the meat in batches for 3–4 minutes on each side until well browned. Don’t add all the meat at once or it will stew instead of sear. Transfer the browned pieces to a plate.
- In the same pot add 1 tablespoon of olive oil and the chopped onion. Sauté over medium heat for 3–5 minutes until softened and slightly translucent but not browned. Add the garlic and cook for 1 minute more, stirring.
- Add the tomato paste and cook for 1–2 minutes until it darkens slightly – this will give the sauce a deeper flavor. Pour in the wine and vinegar, stir and scrape up all the browned bits from the bottom of the pot.
- Add the canned tomatoes, water, bay leaves, cinnamon stick, allspice berries, and cloves. Return the meat along with any juices from the plate. Bring to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
- Meanwhile, heat a little olive oil in a separate pan and sauté the small onions whole for 5–7 minutes until lightly browned on all sides. This will help them keep their shape in the stew.
- After 1.5 hours of simmering, add the sautéed onions to the pot with the meat. Stir gently, cover, and cook for another 30–40 minutes, until the meat is very tender and the sauce is thick. If the sauce is too thin, uncover the pot for the last 10–15 minutes.
- Remove the cinnamon stick and bay leaves. Taste the sauce and adjust the seasoning with salt and pepper if needed. Serve hot.
Storage
Gulasz smakuje jeszcze lepiej następnego dnia, gdy smaki się przegryzą. Przechowuj w szczelnym pojemniku, podgrzewaj na małym ogniu z odrobiną wody. Można mrozić do 3 miesięcy.
