Name: Traditional Greek Stifado (Beef and Onion Stew)
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Greek
Ingredients: 2 tablespoons olive oil; 1 kg beef chuck, cut into large cubes; 500 g pearl onions, peeled; 3 garlic cloves, minced; 2 tablespoons tomato paste; 240 ml beef broth; 2 tablespoons lemon juice; 400 g crushed tomatoes; 1 cinnamon stick; 1 bay leaf; 1 whole clove; Salt to taste; Black pepper to taste; Water as needed; Fresh parsley, chopped (optional)

I make this Traditional Greek Stifado when I want a deeply comforting meal that feels both rustic and special. This classic Greek beef and onion stew simmers slowly until the meat turns tender and the pearl onions become sweet and silky, all wrapped in a rich tomato sauce scented with warm spices.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil

1 kg beef chuck, cut into large cubes

500 g pearl onions, peeled

3 garlic cloves, minced

2 tablespoons tomato paste

240 ml beef broth

2 tablespoons lemon juice

400 g crushed tomatoes

1 cinnamon stick

1 bay leaf

1 whole clove

Salt to taste

Black pepper to taste

Water as needed

Fresh parsley, chopped (optional)

Directions

I start by bringing a pot of water to a boil and blanching the pearl onions for about 1 minute. After draining them, I peel them and set them aside.

Next, I heat the olive oil in a large Dutch oven over medium-high heat. I brown the beef cubes in batches so they get a deep sear on all sides, then I remove them from the pot and set them aside.

In the same pot, I sauté the minced garlic for about 1 minute until fragrant. I stir in the tomato paste and let it cook briefly to deepen the flavor.

Then I pour in the beef broth and lemon juice, scraping the bottom of the pot to loosen all the browned bits. I add the crushed tomatoes, cinnamon stick, bay leaf, and whole clove, then return the browned beef to the pot.

I add enough water to barely cover the meat, cover the pot, and let it simmer on low heat for about 1 hour. After that, I add the pearl onions and continue simmering uncovered for 45 to 60 minutes, until the beef is tender and the sauce has thickened.

Before serving, I remove the bay leaf, cinnamon stick, and clove. I season the stew with salt and black pepper to taste, then finish it with chopped fresh parsley if I want a little freshness. I like serving it warm with mashed potatoes or pasta.

Servings and timing

I get 6 servings from this recipe.

Prep time: 20 minutes

Cooking time: 135 minutes

Total time: 155 minutes

Calories: 410 kcal per serving

Variations

I sometimes swap the beef chuck for stewing beef or even lamb when I want a slightly different traditional feel. If I want a richer sauce, I let the stew simmer a little longer uncovered so it reduces more. I also like adding a splash of red wine with the broth for more depth, even though the original version is already wonderfully flavorful. For a brighter finish, I add a little extra lemon juice just before serving. When I want to keep things extra classic, I serve it exactly as written and let the warm spice profile stand out on its own.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. This stew tastes even better after a day because the flavors continue to develop. For longer storage, I freeze it in freezer-safe containers for up to 3 months.

When I reheat it, I warm it gently on the stovetop over low heat, adding a splash of water or broth if the sauce has thickened too much. I can also reheat individual portions in the microwave in short intervals, stirring in between until heated through.

FAQs

What cut of beef works best for stifado?

I find that beef chuck works best because it becomes tender and flavorful during the long simmer. It holds up well and gives the stew a hearty texture.

Do I have to use pearl onions?

I prefer pearl onions because they are traditional and give the dish its signature sweetness. If I cannot find them, I use small shallots or thick slices of regular onion, though the final texture will be a bit different.

Can I make this recipe ahead of time?

I think this is an excellent make-ahead recipe. I often prepare it a day in advance because the flavor becomes even deeper after resting overnight in the refrigerator.

How do I know when the beef is done?

I know the beef is ready when I can easily pierce it with a fork and the sauce has thickened nicely. If the meat still feels firm, I let it simmer a little longer.

What should I serve with Greek stifado?

I like serving it with mashed potatoes, pasta, crusty bread, or even rice. Any side that can soak up the rich tomato and spice-infused sauce works beautifully.

Conclusion

I love how Traditional Greek Stifado turns humble ingredients into a deeply satisfying and elegant meal. The tender beef, sweet onions, and fragrant sauce make it a timeless comfort food that always feels worth the slow simmer. Whether I serve it for a weekend family dinner or save it for a cozy make-ahead meal, this stew always brings warm, classic flavor to the table.

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