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Savory Beef Stifado

Savory Beef Stifado: A Cozy Mediterranean Comfort Food

Savory Beef Stifado is a comforting Mediterranean stew with tender beef and aromatic spices, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Beef
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 3 pounds Beef Chuck Well-marbled for tenderness; shoulder can be substituted.
  • 3 tablespoons Olive Oil Essential for browning; light oil can be substituted.
  • 2 medium Onions Adds sweetness and depth; pearl onions or shallots can also be used.
  • 4 cloves Garlic Enhances flavor; fresh is recommended.
  • 1 cup Red Wine Introduces acidity; can be substituted with beef broth and a splash of red wine vinegar.
  • 2 cans Crushed Tomatoes Forms the stew base; whole tomatoes can be crushed manually.
  • 1 stick Cinnamon Stick Provides warmth; ground cinnamon is a quick substitute.
  • 2 leaves Bay Leaves Infuses flavor; remember to remove before serving.
  • 1 teaspoon Dried Oregano Adds herbal notes; fresh oregano elevates flavor.
  • 2 tablespoons Red Wine Vinegar Brightens flavors; can substitute with lemon juice.
  • 1 tablespoon Honey Balances acidity; sugar is an alternative.
For Serving
  • 1 bunch Fresh Parsley Adds color and freshness; other fresh herbs can also be used.
  • Crusty Bread, Rice, or Mashed Potatoes Perfect sides for soaking up the Savory Beef Stifado sauce.

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the beef chunks, searing for about 5-7 minutes until browned on all sides. Transfer to a plate and set aside.
  2. In the same pot, add another tablespoon of olive oil if needed, add the chopped onions and sauté for about 5 minutes until translucent. Add minced garlic and cook for an additional minute, stirring constantly.
  3. Pour in 1 cup of red wine, scraping up browned bits from the bottom. Let it simmer for 3-4 minutes.
  4. Stir in 2 cans of crushed tomatoes, a cinnamon stick, bay leaves, and 1 teaspoon of dried oregano. Simmer for 1 minute.
  5. Return the browned beef along with any juices back to the pot. Stir in 2 tablespoons of red wine vinegar and 1 tablespoon of honey. Cover and simmer for 1.5 to 2 hours.
  6. Taste the stew and adjust seasoning. Remove the cinnamon stick and bay leaves before serving.
  7. Serve hot with crusty bread, rice, or mashed potatoes, garnished with freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 26gProtein: 35gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 900mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 3.5mg

Notes

Always brown the beef in batches to prevent steaming. You can chop the onions and garlic in advance to save time. This stew can be refrigerated for up to 3 days or frozen for up to 3 months.

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