Greek-Style Beef Stew (Stifado)
Greek-Style Beef Stew is a slow-cooked dish with beef and shallots in a tangy sauce.
The beef is browned in a pan before being simmered with the shallots and other ingredients.
The result is a tender and flavorful stew.
By Nadia Kovalenko
Posted September 29, 2026Share
Time
Calories
Servings
Difficulty
Description
Greek-Style Beef Stew is a slow-cooked dish with beef and shallots in a tangy sauce.
The beef is browned in a pan before being simmered with the shallots and other ingredients.
The result is a tender and flavorful stew.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 19
3 pounds boneless beef chuck roast, cut into 2-inch cubes
2 teaspoons freshly ground black pepper
1 tablespoon kosher salt
4 tablespoons olive oil, divided
1 pound small shallots
0.5 cup diced onion
4 cloves garlic, minced
1 pinch kosher salt
3 tablespoons tomato paste
0.25 cup red wine vinegar
1 cup white wine
2 teaspoons white sugar
0.25 teaspoon ground cinnamon
0.125 teaspoon ground allspice
1 pinch ground cloves
1 teaspoon dried oregano
2 large bay leaves
2 sprigs fresh rosemary
2 cups beef broth, or more as needed
Instructions
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1
Gather all the ingredients.
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2
Put the beef in a bowl and season with 2 teaspoons of black pepper and 1 tablespoon of kosher salt. Cover and refrigerate until needed.
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3
Cut the tops off the shallots, leaving the root ends intact. Remove and discard the skins.
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4
Heat 2 tablespoons of oil in a heavy skillet over high heat. Add half the beef and cook until browned, 4 to 6 minutes per side. Remove to a plate and repeat with the remaining beef.
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5
Turn off the heat and add 1 tablespoon of oil to the skillet. Add the shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and cook the shallots until browned, 2 to 4 minutes. Remove to a plate.
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6
Add the remaining 1 tablespoon of oil to the skillet with the onion, garlic, and a pinch of salt. Cook and stir for about 1 minute.
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7
Stir in the tomato paste and cook until toasted, about 2 minutes.
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8
Add the red wine vinegar and white wine to the skillet. Scrape the browned bits off the bottom of the pan with a wooden spoon. Bring to a boil, then add the sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Cook until the liquid is reduced by half, 2 to 3 minutes.
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9
Add the browned beef and shallots to the skillet and toss until coated. Pour in 2 cups of beef broth and bring to a simmer.
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10
Reduce the heat to low or medium-low. Cover and cook for 1 hour.
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11
Uncover and continue cooking for at least 1 more hour, stirring occasionally. Add more broth if needed and skim off some fat if preferred.
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12
Taste and adjust the seasonings before serving.
Nutrition Facts
Servings 6
Amount Per Serving
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Calories 777 kcal
% Daily Value *
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Total Fat 55g
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Saturated Fat 20g
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Cholesterol 163mg
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Sodium 1519mg
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Total Carbohydrate 20g
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Dietary Fiber 2g
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Protein 42g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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