Beef Stifado is a traditional Greek stew and is delicious served with pasta. The ultimate comfort food, and perfect for a bit of weekend cooking!


  • 1kg chuck steak, cut into large chunks (at least 8cm)

  • 2 tbsp olive oil

  • 500g pickling onions, peeled and left whole

  • 1 tbsp tomato purée

  • 4 ripe tomatoes, peeled and chopped, or 400g can chopped tomatoes

  • 1 tsp honey

  • Fresh oregano or parsley leaves (optional), to serve

  • Flaked sea salt

  • Freshly ground black pepper

  • Marinade

  • 4 garlic cloves, finely chopped

  • 3 bay leaves

  • 3cm cinnamon stick

  • 1 tsp allspice berries

  • ½ tsp coriander seeds

  • 4 cloves

  • 1 strip of thinly pared orange peel

  • 300ml red wine

  • 50ml red wine vinegar


  • 1.

    Put the beef in a glass, ceramic or plastic bowl – metal can react with the marinade – and season with salt and pepper. Add all the marinade ingredients, then cover and marinate for several hours or overnight.

  • 2.

    When you’re ready to start cooking, heat the olive oil in a large flameproof casserole dish. Add the onions and cook them over a medium heat, shaking regularly, until they have taken on some colour on all sides. Remove them from the casserole.

  • 3.

    Strain the beef, reserving the marinade, and pat it dry. Add a splash more olive oil to the casserole if necessary and sear the beef until well browned. You may have to do this in a couple of batches. Return the meat and the onions to the pan.

  • 4.

    Add the reserved marinade to the casserole. Mix the tomato purée with a little water, and add this to the casserole, together with the tomatoes and honey. Season with salt and pepper.

  • 5.

    Bring to the boil, then turn down the heat to a low simmer. Cover the casserole with a lid and cook the stifado for 1–1½ hours until the meat and onions are tender. Stir at intervals, turning over the meat each time.

  • 6.

    Sprinkle with fresh oregano or parsley leaves if you like and serve with pasta. 

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 525kj
  • Fat Total 33g
  • Saturated Fat 12g
  • Protein 33g
  • Carbohydrate 16g
  • Sugar 7g
  • Sodium 924mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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TOP TIP: This Stifado recipe can be made with pork or rabbit instead of beef.

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