DinnerMain Course

Stifado (Greek Beef or Rabbit Stew)

Name: Stifado (Greek Beef or Rabbit Stew)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 servings
Cuisine: greek
Ingredients: 1,000 g beef chuck cut into 5 cm cubes; 1,000 g rabbit cut into 6-8 pieces (optional); 4 tbsp olive oil; 1 pcs yellow onion chopped; 4 clove garlic minced; 250 ml red wine; 400 g canned crushed tomatoes; 250 ml beef broth; 2 tbsp tomato paste; 2 pcs bay leaf; 1 pcs cinnamon stick; 6 pcs whole cloves; 1 tsp dried oregano; 1.5 tsp salt; 0.5 tsp black pepper freshly ground; 400 g pearl onion peeled; 2 tbsp fresh parsley chopped (optional)

This traditional Greek stifado features tender beef or rabbit slow-cooked in a rich, aromatic tomato sauce with pearl onions and warm spices. It's a hearty and comforting stew, perfect for a satisfying dinner.

An original recipe by Forkin

Total time: 3 hr 30 min
Serves: 6
Difficulty: Medium
Per serving: 841 kcal

Gluten-free

Allergen information: may contain sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,000 gbeef chuck, cut into 5 cm cubes
1,000 grabbit, cut into 6-8 pieces(optional)
4 tbspolive oil
1 pcsyellow onion, chopped
4 clovegarlic, minced
250 mlred wine
400 gcanned crushed tomatoes
250 mlbeef broth
2 tbsptomato paste
2 pcsbay leaf
1 pcscinnamon stick
6 pcswhole cloves
1 tspdried oregano
1.5 tspsalt
0.5 tspblack pepper, freshly ground
400 gpearl onion, peeled

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

dutch oven · cutting board · knife

The method

Step by step

1
Pat the beef or rabbit dry with paper towels and season generously with salt and pepper.
About 5 min
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 1 min
3
Sear the beef or rabbit in batches until browned on all sides, then remove from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; sear in batches to ensure proper browning.
4
Add the chopped yellow onion to the pot and cook until softened, about 5-7 minutes.
About 7 min
5
Stir in the minced garlic and cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
6
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
About 2 min
7
Add the crushed tomatoes, beef broth, tomato paste, bay leaves, cinnamon stick, whole cloves, dried oregano, salt, and pepper to the pot.
About 2 min
8
Return the seared meat to the pot.
About 1 min
9
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 90 minutes.
About 1 hr 30 min
Cook’s note: Ensure the stew is barely simmering to allow the meat to become very tender.
10
Add the peeled pearl onions to the pot and continue to simmer, covered, for another 60-90 minutes, or until the meat is fork-tender and the sauce has thickened.
About 1 hr 30 min
Cook’s note: The cooking time for the pearl onions depends on their size and desired tenderness.
11
Remove the bay leaves, cinnamon stick, and whole cloves before serving.
About 1 min
12
Garnish with fresh parsley, if desired, and serve hot.
Cook’s note: Stifado pairs well with rice, pasta, or crusty bread.

Per serving

Nutrition

53%Score

Calories: 841.3kcal
Protein: 74.3g
Carbs: 16g
Fat: 50g
Fibre: 3.1g
Sugar: 7.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover stifado in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.