Stifado

How to Make Stifado

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1. Cover the onions with boiling water in a bowl and leave for 2 minutes, then drain and peel. The skins slip off easily. Trim the roots but leave them intact so the onions stay whole.

   Mark done Start 2 min timer

2. Heat 2 tablespoons of the oil in a large, heavy casserole over medium-high heat. Brown the beef in two batches for 5 minutes each, turning, until well coloured. Lift it onto a plate.

   Mark done Start 5 min timer

3. Add the remaining oil and the onions to the pot and cook for 6 minutes, turning, until golden in patches. Add the garlic and tomato paste and cook for 1 minute.

   Mark done Start 6 min timer

4. Pour in the wine and vinegar and boil for 2 minutes, scraping the base. Add the tomatoes, stock, cinnamon, cloves, allspice, bay leaves, oregano, salt and pepper.

   Mark done Start 2 min timer

5. Return the beef and its juices to the pot and bring to a simmer. Cover and cook very gently for 2 hours, stirring occasionally, until the beef is tender and the onions are soft but still whole.

   Mark done Start 2 hr timer

6. Uncover and simmer for 15 to 20 minutes, until the sauce is thick and glossy. Remove the cinnamon stick and bay leaves, then taste and adjust the salt. Scatter with parsley and serve.

   Mark done Start 15 min timer

Tips for Making Stifado

• Do not skimp on the onions. They are the point of the dish, and they should weigh nearly as much as the beef.
• Keep the simmer very low and stir gently. A hard boil breaks the onions up, and you want them whole.
• Make it a day ahead if you can. Like most stews, stifado tastes better after a night in the fridge, when the spices have settled.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Stifado

• Orzo or buttered pasta
• Roast potatoes
• Greek salad

Storing & Reheating Stifado

Keeps in the fridge for up to 4 days. Freezes well for up to 3 months. Reheat gently, adding a splash of water if the sauce has thickened.

Stifado FAQ: Common Questions

Stifado Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.