Before you cook
Background Recipe story & origin
Stifado is Greek braised meat stew with pearl onions, likely influenced by Venetian cuisine during centuries of occupation (stufato is Italian). The dish features beef or rabbit braised in red wine, tomatoes, and warm spices (cinnamon, allspice, cloves), with an abundance of whole pearl onions. The onions should be intact, sweet from braising, nearly equal in volume to meat. The spices distinguish stifado from French braises, reflecting Greek cuisine's Eastern Mediterranean character. Stifado is winter food, Sunday food, requiring long, slow cooking. The sauce should be thick and glossy, the meat falling apart. Rabbit stifado is traditional in many regions; beef became more common with modern availability. The dish represents Greek braising traditions and the Ottoman-era spice trade's influence on Greek cooking.
Before you start Equipment you'll need
- Dutch oven — Provides heavy base for braising meat with onions until tender and falling apart
- oven — Used for oven
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Brown the beef
Cut 2 lbs beef chuck into 2-inch cubes. Season with salt and pepper. Heat 3 tablespoons olive oil in...
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Sauté the onions
Reduce heat to medium. Add 1.5 lbs pearl onions (or quartered regular onions) and cook until golden,...
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Build the braise
Add 1 cup red wine and scrape up any browned bits. Add 2 tablespoons red wine vinegar, 2 tablespoons...
Prep Get set first
About 10 min of prep
- Prepare Dutch oven
This recipe takes about 150 minutes total.
Ingredients
Instructions
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Brown the beef
Cut 2 lbs beef chuck into 2-inch cubes. Season with salt and pepper. Heat 3 tablespoons olive oil in a Dutch oven over medium-high heat (400-450°F surface). Brown beef in batches until deeply colored on all sides, about 4 minutes per batch. Remove and set aside.
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Sauté the onions
Reduce heat to medium. Add 1.5 lbs pearl onions (or quartered regular onions) and cook until golden, about 8 minutes. Add 6 minced garlic cloves, cook 1 minute.
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Build the braise
Add 1 cup red wine and scrape up any browned bits. Add 2 tablespoons red wine vinegar, 2 tablespoons tomato paste, one 14-oz can diced tomatoes, 1 cinnamon stick, 4 whole cloves, 2 bay leaves, and 1 cup beef broth. Return beef to pot. The liquid should nearly cover the meat.
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Braise until tender
Bring to a simmer. Cover and transfer to a 300°F oven. Braise 2-2.5 hours until beef is very tender.
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Serve with bread
Remove cinnamon stick, cloves, and bay leaves. Taste and adjust seasoning. Serve with crusty bread or orzo to soak up the sauce.