Classic Stifado Recipe

2022-11-02

By Chef Yannis Boutaris

Greek Cuisine

Main Course

Stifado is a traditional Greek beef stew with a rich tomato-based sauce infused with cinnamon and other spices. This hearty dish is perfect for cold weather and family gatherings. 

How to make Stifado?

Stifado is a slow-cooked meat stew, traditionally made with beef or rabbit, onions, garlic, tomato sauce, red wine, and a variety of spices such as cinnamon, cloves, and bay leaves. The stew is simmered for several hours until the meat becomes tender and the flavors have melded together.

Corfiot Cuisine

In Corfu, a local specialty version of the stifado is made with veal and a local white wine instead of red wine. The dish is often served with crusty bread, orzo pasta, or fried potatoes. It is common to serve it family-style, allowing everyone to help themselves to the stew and enjoy it together.

Wine Pairing

 There are several regional options that can complement the dish beautifully. One such wine is Xinomavro, hailing from the Macedonia region. With its deep ruby color and a bouquet of red fruits, earthy undertones, and hints of tobacco, Xinomavro boasts a complex and robust character that harmonizes effortlessly with the flavors of stewed meat, caramelized onions, and aromatic herbs found in stifado.

What is the History of Greek Stifado?

The word "stifado" is derived from the Italian word "stufato," meaning stew. The dish was likely influenced by various Mediterranean cultures, including Italian, Balkan, and Turkish cultures, due to historical interactions and trade routes in regions of Greece such as Crete, the Ionian Islands, and the Peloponnese. However, it is particularly associated with the Greek island of Corfu.

Pitfalls on Stifado

 Meat selection: Stifado is a Greek stew made with beef or sometimes rabbit, infused with the flavors of cinnamon, bay leaves, and allspice. The challenge with Stifado is achieving the right balance of lean and fatty meat. Choose meat with a good amount of marbling for best results.

 Onion preparation: Stifado is traditionally made with small pearl onions, often left whole or sliced in half. The challenge with Stifado is peeling and preparing these onions, as they can be time-consuming. To save time, consider using frozen pearl onions or substitute with regular chopped onions.

 Cooking time: Stifado requires a long cooking time to allow the meat to become tender and the spices to permeate the dish. The challenge is in finding the right cooking time for your meat and stove. Aim for 2-3 hours of cooking on low heat, stirring occasionally to prevent sticking.

 Sauce thickness: Stifado sauce should be thick and flavorful, coating the meat and onions. The challenge is in achieving the right thickness for your sauce. Some cooks use flour to thicken the sauce, while others rely on the natural juices of the meat. Adjust the amount of liquid and simmer time to achieve your desired texture.

 Serving suggestion: Stifado is traditionally served with crusty bread or over pasta. The challenge is in finding the right pairing for your Stifado. Experiment with different types of pasta or bread, or add a side dish such as a Greek salad to complete the meal.

Ingredients

• 1.5kg of beef chuck, cut into cubes

• 4 onions, finely sliced

• 5 garlic cloves, minced

• 2 bay leaves

• 1 cinnamon stick

• 10 whole peppercorns

• 1 teaspoon dried oregano

• 1 tablespoon tomato puree

• 1 can of chopped tomatoes

• 1/4 cup red wine vinegar

• 1/4 cup olive oil

• 1 teaspoon salt

• 1 teaspoon sugar

• 500 ml of water

• 2 tablespoons chopped parsley leaves

Instructions

1. Preheat the oven to 180C/350F.

2. Heat olive oil over medium-high heat in a large Dutch oven. Add the beef cubes and sear them on all sides until browned.

3. Remove the beef from the pan and set aside. In the same pan, add sliced onions and garlic and sauté them until onions are translucent.

4. Add the bay leaves, cinnamon stick, peppercorns, oregano, tomato puree, canned tomatoes, red wine vinegar, salt, and sugar to the pan.

5. Stir well to combine, then return the beef to the pan. Pour in water and bring to a boil.

6. Cover the Dutch oven with a lid and transfer it to the oven. Cook for 2 hours or until the meat is tender.

7. Remove from the oven and sprinkle with chopped parsley.

8. Serve hot with crusty bread & sliced red onions marinated in red wine vinegar on top.

Preparation Time 20 min

Cook Time 2 hours

Total time 2 hours 20 min

Nutrition Facts

Calories: 480

Fat: 22 g

Saturated Fat: 6 g

Carbohydrates: 18 g

Fiber: 3 g

Sugar: 9 g

Protein: 48 g

Regional Ingredients Variations of Stifado

Crete, they may use rabbit instead of beef and add some tomato paste and red wine to the stew, creating a dish known as "Stifado me Kouneli kai Krasidi".

Macedonia, they may use venison instead of beef and flavor it with a blend of spices, such as cinnamon, cloves, and bay leaves, creating a dish known as "Stifado me Dikti".

Peloponnese, they may use chicken instead of beef and add some fennel seeds and orange zest to the stew, creating a dish known as "Stifado me Kotoportokali kai Maratho".

Thessaly, they may use pork instead of beef and add some smoked paprika and roasted red peppers to the stew, creating a dish known as "Stifado me Hirino kai Koukia".

Ionian Islands, they may use octopus instead of beef and add some red wine vinegar and sundried tomatoes to the stew, creating a dish known as "Stifado me Htapodi kai Domates".

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