Greek Beef Stiffado [ food ]

Beef Stifado – Greek Beef Stew with Pearl Onions & Red Wine

Beef Stiffado

A classic Greek beef stew slow-cooked with pearl onions, red wine, warm spices and herbs. Rich, hearty and incredibly flavourful – perfect comfort food for colder days!

Yield: 4–6 servings

Prep time: 20 minutes  Cook time: 1 hour 30 minutes

Total time: 1 hour 50 minutes

Ingredients

For the beef

  • 1 kg (2.2 lbs) beef rump (or stewing beef), cut into large chunks
  • 4 tablespoons plain, all-purpose flour
  • 4 tablespoons olive oil
  • Salt and black pepper to taste

Vegetables & aromatics

  • 2 medium carrots, roughly chopped
  • 1 large onion, finely chopped
  • 6 cloves garlic, finely chopped
  • 8 small shallots and 8 pearl onions (silver onions), peeled and left whole

For the sauce & seasoning

  • 2 tablespoons tomato paste
  • 70 ml (¼ cup) passata (or tomato purée)
  • 500 ml (2 cups) red wine (dry, e.g. Merlot or Cabernet)
  • 250 ml (1 cup) beef stock
  • 1 cinnamon stick (5 cm / 2 inches)
  • 3 whole cloves (Syzygium aromaticum)
  • 10 black peppercorns
  • 2 bay leaves
  • ½ teaspoon ground nutmeg
  • 1 tablespoon dried oregano
  • 1–2 teaspoons red chilli flakes (adjust to taste)
  • 1 tablespoon butter (to finish)

Bouquet garni ?

  • 1 sprig fresh rosemary
  • 3 sprigs fresh parsley (with stems)
  • 3 sprigs fresh thyme
  • Kitchen string to tie them together

Method

  1. Place the beef chunks in a large bowl, add the flour and a generous pinch of salt and pepper. Toss (or shake in a plastic bag) until the meat is evenly coated.
  2. Heat the olive oil in a large heavy-based pot over medium-high heat. Shake off excess flour from the beef and brown it in batches (don’t overcrowd the pot). Sear for 2–3 minutes per batch until nicely golden. Transfer to a plate and set aside.
  3. In the same pot, add the finely chopped onion with a pinch of salt. Sauté for about 5 minutes until softened. Add the garlic and pearl onions and cook for another 1–2 minutes.
  4. Stir in the oregano, nutmeg, 1 teaspoon chilli flakes (add more later if desired), bay leaves, cloves, cinnamon stick, and a good grind of black pepper. Let the spices bloom in the oil for 30–60 seconds.
  5. Add the tomato paste and passata, stirring well, then toss in the chopped carrots.
  6. Pour in the red wine and beef stock. Return the browned beef and any juices to the pot. Tie the rosemary, parsley, and thyme together with kitchen string to make a bouquet garni and nestle it into the liquid.
  7. Bring everything to a gentle simmer. Cover with a lid and cook over medium-low heat for 60–90 minutes, stirring occasionally, until the beef is fork-tender.
  8. Remove the lid and simmer uncovered for a further 10–15 minutes to reduce and thicken the sauce to your liking. Discard the bouquet garni, bay leaves, cinnamon stick, and cloves (or leave them for guests to avoid).
  9. Stir in the tablespoon of butter for extra richness and gloss. Taste and adjust seasoning with salt, pepper, and extra chilli flakes if desired.
  10. Serve hot with crusty bread, French fries, mashed potatoes, or orzo. A simple green salad or Greek yoghurt on the side works beautifully too. Enjoy!

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