Slow-Braised Greek Stifado, House Style

Elle Cresswell

Slow-Braised Greek Stifado, House Style

Bring the warmth of Greece to your table with this rich, slow-simmered beef stifado—a deeply comforting, soul-soothing stew made for generous spoonfuls, second helpings, and sharing with the people you love.

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Prep Time 15

Cook Time 2

Total Time 2 15

Servings: 6 servings

Course: Main Course

Cuisine: greek

Calories: 350

Ingredients Method Notes

Ingredients

900 g beef chuck steak cut into generous chunks *(brisket works beautifully too)
2 tbsp extra virgin olive oil for browning and building flavour)
200 g shallots peeled *(small onions can be used if preferred)
3 garlic cloves finely chopped or crushed
240 ml red wine or rich beef stock for an alcohol-free version
2 cinnamon sticks or 1 tsp ground cinnamon
5 whole cloves or ¼ tsp ground cloves
1 tsp ground allspice or lightly crushed allspice berries
2 bay leaves
400 g tomato passata or crushed tomatoes for a more rustic finish
480 ml water or beef stock or enough to just cover
Sea salt and freshly cracked black pepper** to taste
1 tbsp freshly chopped parsley for serving *(optional, but highly recommended)
Simple ingredients… slow heat… and the unmistakable soul of Greece in every spoonful.

Method

Heat a large Dutch oven or heavy-based casserole over a medium-high heat and add the olive oil. Once shimmering, add the beef in batches, allowing each piece to develop a deep, caramelised crust on all sides—about **4–5 minutes per side**. Don’t overcrowd the pot; colour is flavour here. Transfer the browned beef to a plate and set aside.
In the same pot, lower the heat to medium and add the shallots, letting them soften gently for **3–4 minutes** until glossy and translucent. Stir in the garlic and cook for another minute or two, just until fragrant and beginning to sweeten.
Pour in the red wine, letting it hiss and bubble as it lifts all those rich, caramelised bits from the bottom of the pot. Give it **2–3 minutes** to reduce slightly, then stir through the tomato passata, cinnamon sticks, cloves, and allspice until beautifully combined.
Return the beef—along with any resting juices—back to the pot, add the bay leaves, and pour in enough water or stock to just cover. Bring everything to a gentle boil, then reduce the heat to low, partially cover, and let it quietly simmer for **1½–2 hours**, stirring occasionally, until the beef is meltingly tender and the sauce is rich, glossy, and deeply aromatic.
Taste, season generously with sea salt and freshly cracked black pepper, and loosen with a splash of stock if needed. Finish with a scattering of fresh parsley, bring the pot straight to the table… and let this little taste of Greece do the rest.

Notes

Like many slow-cooked classics from Greece, this stifado only gets better with time. As it rests, the wine, tomatoes, and warming spices deepen beautifully, making leftovers arguably even more irresistible the next day. Store covered in the fridge for up to 3 days, or freeze in airtight containers for up to 3 months for an effortless, flavour-packed supper whenever the craving strikes.