Easy Beef Stifado (Greek Beef Stew)
Imagine coming home to the comforting aromas of Beef Stifado, a robust Greek stew that turns an ordinary evening into a special occasion. I love how the rich spices meld with the succulent beef, each bite tender enough to make your heart sing. This stew is a warm embrace on a plate, easy to make and sure to impress anyone lucky enough to join you for dinner. Start by heating two tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper. Brown the meat in batches to ensure it gets a nice caramelization on all sides, then set the browned beef aside. This step locks in flavors that will deepen as the stew cooks. In the same pot, add the remaining olive oil and throw in the shallots. Sauté them until they begin to soften and turn a lovely golden color. The shallots bring a beautiful sweetness to the stew. Return the beef to the pot. Mix in the tomato paste, pour in the red wine, and add the beef broth to deglaze the pan, scraping up any browned bits from the bottom. Stir in the minced garlic, cinnamon stick, cloves, bay leaves, dried oregano, ground allspice, and a teaspoon of sugar. Bring everything to a boil, then reduce the heat to a simmer. Cover the pot and let it cook gently for about 2 hours, or until the beef is tender and the flavors are melded beautifully. Toward the end of cooking, check the seasoning and adjust with more salt and pepper as needed. When ready, dish up the stifado hot, garnished with chopped parsley.
Storing Leftovers
To store Beef Stifado, let it cool to room temperature before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. If you need to store it longer, freeze it in a sealed container for up to 3 months; just thaw in the refrigerator overnight and reheat gently when ready to serve.
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