There’s a good chance even people who don’t usually like stews will enjoy this Greek beef stifado. A few “secret” ingredients make the sauce sweet, sticky and aromatic, while the beef and onions become meltingly tender.
Although the flavor is layered and rich, this stifado is simple to make and doesn’t require an oven—just a long, gentle simmer. Serve with crumbled feta and plenty of crusty bread to soak up the wine-rich sauce.
Why you’ll love it
Stifado (pronounced STIFF-AH-DOUGH) is a comforting Greek stew featuring slow-braised beef and sweet whole (or large) onions in a fragrant, spiced sauce. Its warm spices and hint of citrus make the kitchen smell amazing while it simmers.
This dish works across seasons: it’s hearty enough for winter but delightful on a cool summer evening, especially when paired with a simple Greek salad and fresh bread. It’s both humble and impressive—perfect for a family supper or for serving guests.
Key benefits at a glance:
- Deep, balanced flavors: cinnamon, cloves, allspice and a touch of orange zest, plus sweet prunes for rounded sweetness.
- No oven required: everything cooks in one pot on the stovetop—just simmer slowly for 2–3 hours.
- Versatile: comforting midweek meal yet elegant enough for guests.
- Economical ingredients: tougher cuts of beef that braise well are both affordable and flavorful.
About the ingredients
See the recipe card below for exact quantities. Here’s a concise summary.
Olive oil: Start with a good-quality olive oil—about 1/4 cup to coat the pot.
Baby onions: Use pearl onions, shallots or small onions (around 18). If small onions aren’t available, halve or quarter larger ones but keep sizable pieces for texture and presentation.
Beef: Choose a cut that becomes tender with long braising—chuck, stewing steak, shin or brisket work well.
Flour: Toss the beef in a little flour before searing to help thicken the sauce. Cornstarch can be used for a gluten-free option.
Tomatoes and tomato paste: Use canned chopped or crushed tomatoes with a tablespoon of tomato paste for body and depth.
Garlic: Slice the garlic rather than crushing for subtle, slightly sweet garlic notes.
Red wine and vinegar: Dry red wine adds richness; red wine vinegar (or another vinegar) brightens and balances the sauce.
Herbs and spices: Dried oregano, bay leaves, cinnamon sticks (or ground cinnamon), allspice (berries or ground) and cloves provide warm Mediterranean complexity.
Orange zest: Zest from about half an orange adds a light citrus lift—use sparingly.
Prunes: Prunes melt into the sauce, adding a sticky, fruity sweetness. Dried apricots or figs can be used as alternatives.
Beef broth: Add enough stock to just cover the stew—about a cup, adjusting if needed during cooking.
To serve: Crumbled feta (or kefalotyri, pecorino or parmesan), fresh herbs and bread for dipping.
How to make a Greek beef stew
The most time-consuming tasks are peeling the onions and browning the meat. After that, it’s mostly hands-off simmering.
1. Peel the onions. Heat the olive oil in a large lidded pot. Sauté the onions for 3–5 minutes until slightly softened, then remove and set aside.
2. Toss the beef in flour, then brown it in the same pot on all sides. Add the garlic, oregano, bay leaves, cinnamon, allspice, cloves, salt and pepper, and fry together briefly to release the aromas.
3. Return the softened onions to the pot and add the chopped tomatoes, tomato paste, red wine, red wine vinegar, beef broth, prunes and orange zest. Push the ingredients down into the liquid so they are mostly submerged.
4. Cover and simmer gently on low for 2–3 hours, until the beef is very tender. Remove the lid for the last 30 minutes if you want the sauce to reduce and thicken; add a little extra stock or water if the stew becomes too dry.
5. Let the stew rest for 10–15 minutes to settle and thicken slightly. Serve in bowls topped with crumbled feta and fresh herbs, with plenty of bread for mopping up the sauce.
Helen’s Top Tips
- If you have time, marinate the meat in wine, vinegar and spices—overnight is best, but a couple of hours helps.
- Keep the lid on for most of the cooking time, then remove it near the end so the sauce can reduce and concentrate.
- Allow the stew to rest for 10–15 minutes before serving so flavors can settle and the sauce thickens slightly as it cools.
Serving ideas
Serve simply in bowls with fresh herbs, crumbled feta and plenty of crusty bread. Alternatively, pair the stifado with mashed potatoes, roasted potatoes, rice, couscous or orzo tossed with olive oil.
Optional accompaniments that work well:
- Cauliflower and potato mash
- Greek roast potatoes
- Lemony Mediterranean rice
- Crispy breadcrumbs (pangrattato) sprinkled on top for texture
Recipe FAQs
Both are traditional Greek stews. Stifado features whole or large onions and warming spices like cinnamon, allspice and cloves. Kokkinisto is a simpler tomato- and herb-forward stew without the same spice profile or whole onions.
Yes. Beef is common, but variations use lamb, rabbit, chicken, pork, veal or even octopus in regional recipes.
Yes. Sauté the onions and brown the beef first, reduce the broth slightly, then cook on low for 6–8 hours. Finish by reducing the sauce on the stove if needed.
Absolutely. Cool to room temperature, store in an airtight container in the refrigerator for up to 4 days, and reheat gently. The stew also freezes well for up to 3 months.
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Stifado (Easy Greek Beef Stew)
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Equipment
-
Large lidded pot or Dutch oven
Ingredients
- 18 baby onions, peeled (or small onions halved/quartered)
- ¼ cup olive oil
- 2 pounds beef (stewing steak, chuck, shin, etc.)
- ¼ cup all-purpose flour (or cornstarch for gluten-free)
- 4 large garlic cloves, sliced
- 1½ teaspoons dried oregano
- 3 bay leaves
- 2 sticks cinnamon (or 1 teaspoon ground cinnamon)
- 1 teaspoon allspice (berries or ¾ tsp ground)
- 5 whole cloves
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ cup red wine
- 3 tablespoons red wine vinegar
- 14 ounces chopped tomatoes (1 can)
- 1 tablespoon tomato paste
- 1 cup beef broth
- 10 prunes (about 1 cup)
- 1½ teaspoons orange zest (about ½ an orange)
To serve (optional)
- Fresh herbs (parsley, basil)
- Cheese such as feta, kefalotyri, pecorino or parmesan
- Fresh bread
Instructions
- 1. Peel the onions. Heat the olive oil in a large pot. Sauté the onions for 3–5 minutes until slightly softened, then remove and set aside.
- 2. Toss the beef with the flour and brown on all sides in the pot. Add the garlic, oregano, bay leaves, cinnamon, allspice, cloves, salt and pepper, and stir-fry for about a minute.
- 3. Add the softened onions back to the pot along with the red wine, red wine vinegar, chopped tomatoes, tomato paste, beef broth, prunes and orange zest. Push ingredients down into the liquid, cover and simmer on low for 2–3 hours.
- 4. Remove the lid for the last 30 minutes if you want the sauce to reduce and thicken. If the stew becomes too dry, add a little extra broth or water.
- 5. Let the stew rest 10–15 minutes, then serve in bowls with crumbled cheese, fresh herbs and crusty bread.
Notes
Marinating option: Marinate the meat in wine, vinegar and spices overnight or for a couple of hours to deepen the flavor and tenderize.
Leftover stifado is excellent wrapped in pastry or used as a filling for pies.