Greek Stifado: A Hearty, Spiced Beef Stew That Will Warm Your Soul
When the weather turns cooler, and the desire for something rich and comforting takes over, there’s no dish quite like Stifado. This traditional Greek stew with tender beef, aromatic spices, and the deep sweetness of onions, is a true representation of Greek comfort food. Known for its heartwarming flavours and rich texture, Stifado is the kind of dish that brings people together around the table and leaves them craving more.
Though it’s typically made with beef, Stifado can also be prepared with lamb or rabbit even octopus, making it a versatile dish that can suit various tastes. However, the essence of this stew remains the same—slow-cooked meat in a fragrant, spiced tomato sauce that melds perfectly with the natural sweetness of onions. If you’re new to Greek cuisine or looking to add another classic to your culinary repertoire, Stifado is the perfect place to start.

What is Greek Stifado?
Stifado (pronounced stee-FAH-tho) is a traditional Greek stew that dates back to ancient times. The name "Stifado" is derived from the Greek word "stifado," which refers to a method of cooking meat with onions, spices, and wine. Historically, Stifado was made with small game meat like rabbit or hare, but today, beef and lamb are more commonly used.
The hallmark of Stifado is its balance of flavours: the sweetness of slow-cooked onions, the warmth of aromatic spices like cinnamon, cloves, and allspice, and the richness of a slow-simmered, braised meat. It’s typically served with crusty bread, rice, or mashed potatoes to soak up the luscious sauce, making it a filling, satisfying meal perfect for family gatherings or a cozy dinner.
Choice of meat cut:
When it comes to low and slow or pressure cooking and achieving the best tender, melt in your mouth result for beef recipes, my go-to is chuck steak. The longer amounts of time needed for cooking chuck cuts help to break down the tough fibres which makes it more tender the longer it cooks. It is great used in stews, braised dishes, slow cooking, and pot roasts.
STIFΆDO | Tender Beef and Onion Stew.
Mary PolitisIngredients
- 1.5 kg chuck steak, cut into large pieces
- 6 Tbsp extra virgin olive oil
- Approximately 15 shallots – skin removed
- 2-3 cloves of chopped garlic
- 1/2 cup red wine
- 2 sticks of cinnamon or 1 tsp ground cinnamon
- 6-8 whole cloves
- 1/2 teaspoon allspice
- 3 bay leaves
- 700 g tomato passata
- Water - add enough that just reaches the meat in the pot.
- Salt and pepper to taste
- Fresh parsley to garnish
Instructions
- Place your Dutch oven or large pot over medium high heat. Add the oil and brown the meat in batches (the meat does not need to be cooked through). Add another drizzle of olive oil and sauté the whole shallots for approximately 2 minutes then add the chopped garlic. Deglaze then pot with the red wine, then add the tomato passata, along with all the spices.
- Add the meat back into the pot and add enough water to just reach the pieces sitting highest in the pot. Place pot with the lid completely. Turn the heat down to medium and allow to simmer for up to 2 hours checking and stirring often (gently, not to break the onions). Sauce should be rich and thick.
- If you find the meat is not tender enough, cook it longer and if necessary, add more water if required.