Ingredients

Meat & Vegetables

• 2½–3 lbs stewing beef (chuck or shin), cut into large chunks

• 2 lbs small pearl onions, peeled (or large onions cut into wedges)

• 4 cloves garlic, sliced

• 1 carrot, sliced (optional but adds sweetness)

Liquids

• ½ cup red wine (or red wine vinegar for a tangier traditional version)

• 1 can (14 oz) crushed tomatoes or 2 fresh tomatoes grated

• 1–1½ cups water or beef broth

• ¼ cup olive oil

Spices & Aromatics

• 2–3 bay leaves

• 1 cinnamon stick

• 4–6 whole cloves

• ½ tsp allspice

• ½ tsp black pepper

• 1 tsp salt, plus more to taste

• 1–2 tbsp tomato paste

• 1–2 tbsp brown sugar or honey (balances acidity)

Optional Booster Ingredients

• A splash of balsamic vinegar

• A pinch of nutmeg

• Fresh thyme

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Instructions

1. Brown the Beef

1. Heat olive oil in a heavy pot.

2. Add beef in batches and brown well on all sides.

3. Remove and set aside.

(Browning = flavor — don’t skip!)

2. Cook the Onions

1. In the same pot, add the pearl onions.

2. Sauté until they begin to soften and get a little color.

3. Add the garlic and cook 30 seconds.

3. Build the Sauce

Add to the pot:

• tomato paste

• crushed tomatoes

• wine (or vinegar)

• sugar or honey

• spices: cinnamon stick, bay leaves, cloves, allspice

Stir and bring to a gentle simmer.

4. Return the Beef

Add the browned beef back to the pot.
Pour in water/broth just enough to barely cover the meat.

5. Slow Simmer

Cover and cook on low heat for 1½–2 hours, until the beef is very tender and the onions are silky.

Stir occasionally. Add a splash of water if needed.

6. Taste & Adjust

Add salt, pepper, or a little more vinegar/sweetener to balance.
The sauce should be rich, slightly sweet, aromatic, and glossy.

7. Serve

Greek Stifado is best served with:

• Crusty bread

• Rice

• Mashed potatoes

• Hilopites (Greek pasta)

• Orzo

• French fries (a Greek taverna secret!)