This authentic Greek Stifado features tender beef chuck braised with whole pearl onions in a rich red wine sauce. Infused with warm spices like cumin and fresh herbs, the dish is finished with creamy feta cheese for a tangy contrast. It is a hearty, comforting meal that improves in flavor when made ahead and reheated.
Stifado
Description
This authentic Greek Stifado features tender beef chuck braised with whole pearl onions in a rich red wine sauce. Infused with warm spices like cumin and fresh herbs, the dish is finished with creamy feta cheese for a tangy contrast. It is a hearty, comforting meal that improves in flavor when made ahead and reheated.Ingredients
Directions
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Preheat oven to 350°F (177°C).
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Heat olive oil in a heavy 4- to 5-quart Dutch oven over medium-high heat.
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Cut the boneless beef chuck into 1-1/2-inch cubes.
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Toss the beef cubes with the all-purpose flour in a large bowl until evenly coated.
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Add the beef to the hot pan in batches and cook until browned on all sides, stirring occasionally, about 3 minutes per batch.
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Transfer the browned beef to a bowl and set aside.
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Add the peeled boiling onions to the pan and cook until lightly browned, stirring frequently, about 5 minutes.
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Add the chopped tomatoes, minced garlic, thyme, rosemary, oregano, bay leaf, and cumin to the pan. Stir to combine.
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Stir in the dry red wine and bring the mixture to a boil.
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Return the browned beef to the pot. Cover the Dutch oven and place it in the preheated oven.
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Bake until the beef is tender, about 2 hours.
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Remove from oven and stir the crumbled feta cheese into the stew.
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Return the pot to the oven and bake uncovered for another 10 minutes, until the cheese is heated through.
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Season with salt and freshly ground pepper to taste. Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 558.2kcal
- % Daily Value *
- Total Fat 40.5g63%
- Saturated Fat 12.3g62%
- Cholesterol 132.8mg45%
- Sodium 122.6mg6%
- Total Carbohydrate 15.0g5%
- Dietary Fiber 2.0g8%
- Sugars 4.0g
- Protein 44.3g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make Ahead: This stew can be prepared up to 1 day in advance. After the initial 2-hour bake, cover and refrigerate. Rewarm in a 350°F oven before adding the feta and finishing the final 10 minutes of baking.
Ingredient Substitution: If fresh herbs are unavailable, use the suggested dried amounts listed in the ingredients. For the onions, small pearl onions or whole baby onions work best; avoid large onions which will not hold their shape.
Serving Suggestion: Traditional accompaniments include crusty bread to soak up the sauce, orzo pasta, or simple mashed potatoes.
