🍲 Stifado
Stifado is a Greek stew of beef braised slowly with a large amount of small whole onions, tomato and red wine, scented with cinnamon and cloves. The meat becomes very tender, the onions turn sweet and soft, and the sauce is rich and gently spiced. It is served with rice, potatoes or bread.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g stewing beef, in large cubes
- 600 g pearl onions, peeled
- 400 g chopped tomatoes
- 200 ml red wine
- 1 tbsp tomato paste
- 1 cinnamon stick, 4 cloves, 2 bay leaves
- 3 tbsp olive oil
- Salt and black pepper
Method
- Brown the beef in olive oil in batches.
- Add the wine and let it bubble for 2 minutes.
- Add tomatoes, tomato paste, spices, salt, pepper and a little water; cover and simmer for 1 hour.
- Brown the onions lightly in a separate pan and add them to the pot.
- Simmer covered for another 45–60 minutes until the meat is tender and the sauce thick.
How to make it lighter
- Brown the meat in 1 tbsp oil instead of 3: 1 tbsp oil ≈ 120 kcal.
- Use a lean cut and skim fat from the surface before serving.
- Serve with a salad and a small portion of rice or potatoes.
History
Stifado is a traditional dish across Greece and Cyprus, often cooked for Sunday lunch; the name is generally traced to the Venetian word stufado, meaning stew.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →