Are you ready to tantalize your taste buds with a traditional Greek dish bursting with flavor and history? Look no further than Greek stifado! This hearty and aromatic stew has been a staple in Greek cuisine for centuries, cherished for its rich flavors and comforting qualities.

Origins and Heritage.
Greek stifado traces its roots back to ancient times, where it was a favorite among Greek households. Its name, “stifado,” is believed to have originated from the Italian word “stufato,” meaning stewed. Over the years, the recipe has evolved, blending influences from various cultures that have touched Greek shores, yet retaining its unmistakably Greek essence.
Whether enjoyed on a chilly winter evening or as the centerpiece of a festive gathering, Greek stifado never fails to delight with its robust flavors and soul-warming qualities. With each spoonful, you’ll be transported to the sun-drenched shores of Greece, where food is not just sustenance but a celebration of life itself.
So, gather your ingredients, unleash your inner Greek chef, and embark on a culinary journey to savor the irresistible charm of Greek stifado!


1 kg beef stew meat, cut into cubes
1 kg pearl onions, peeled
4 cloves garlic, minced
1/2 cup olive oil
2 tbsp tomato paste
1 cup red wine
1cup beef broth
2 bay leaves
1 cinnamon stick
1tbsp dried oregano
1 tsp ground cloves
Salt and pepper to taste


Heat olive oil in a large pot over medium heat. Add the beef cubes and cook until browned on all sides, about 5-7 minutes.
Add the minced garlic and tomato paste to the pot. Cook for another 2-3 minutes until the garlic is fragrant and the tomato paste is slightly caramelized.
Pour in the red wine and beef broth, stirring to scrape up any browned bits from the bottom of the pot.
Add the bay leaves, cinnamon stick, dried oregano, ground cloves, salt, and pepper to the pot.
Stir to combine. Bring the stew to a simmer, then reduce the heat to low. Cover and let it cook for 1 hour, stirring occasionally.
After 1 hour, add the peeled small onions to the pot. If needed, you can add a bit more beef broth or water to ensure the onions are submerged.
Cover and continue cooking for another 1-1.5 hours, or until the beef is tender and the onions are soft and caramelized.
Once done, taste and adjust seasoning if necessary.
Serve Stifado hot with crusty bread or over rice.

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