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Beef Stifado with Shallots
Tender beef braised with sweet shallots in a rich wine and tomato sauce with warming spices.
This variation of the classic stifado uses sweet shallots instead of pearl onions, creating an even more elegant dish. The shallots become meltingly soft and caramelized during the long braising, their natural sweetness balancing beautifully with the wine and warm spices.
We use well-marbled beef chuck cut into generous chunks, which we brown to develop a deep crust before braising. The shallots are left whole when small or halved if large, and they're added to the pot to slowly cook alongside the meat in a sauce of red wine, tomatoes, and the classic Greek aromatics - cinnamon, cloves, bay leaves, and allspice.
After three hours of gentle simmering, the beef becomes fork-tender and the sauce reduces to a glossy, wine-dark gravy that clings to every piece. The shallots, now sweet as candy, add their unique flavor to this warming winter dish. We serve it over creamy mashed potatoes or buttered egg noodles.
We use well-marbled beef chuck cut into generous chunks, which we brown to develop a deep crust before braising. The shallots are left whole when small or halved if large, and they're added to the pot to slowly cook alongside the meat in a sauce of red wine, tomatoes, and the classic Greek aromatics - cinnamon, cloves, bay leaves, and allspice.
After three hours of gentle simmering, the beef becomes fork-tender and the sauce reduces to a glossy, wine-dark gravy that clings to every piece. The shallots, now sweet as candy, add their unique flavor to this warming winter dish. We serve it over creamy mashed potatoes or buttered egg noodles.
Prep: 30 mins
Cook: 3 hours
Serves: 6
Medium
Ingredients
1.2 kg beef chuck, cut into large chunks
600g shallots, peeled and left whole or halved
1.5 cups red wine
400g crushed tomatoes
3 tbsp tomato paste
4 cloves garlic, crushed
3 tbsp red wine vinegar
2 cinnamon sticks
5 whole cloves
5 allspice berries
3 bay leaves
1/4 cup olive oil
1 tbsp honey
Salt and pepper
600g shallots, peeled and left whole or halved
1.5 cups red wine
400g crushed tomatoes
3 tbsp tomato paste
4 cloves garlic, crushed
3 tbsp red wine vinegar
2 cinnamon sticks
5 whole cloves
5 allspice berries
3 bay leaves
1/4 cup olive oil
1 tbsp honey
Salt and pepper
Instructions
1. Season beef generously with salt and pepper. Heat olive oil in a Dutch oven over high heat.
2. Brown beef in batches on all sides - don't crowd the pan. Remove and set aside.
3. Add shallots to the pot. Cook, stirring occasionally, until golden on all sides, about 8 minutes. Remove and set aside.
4. Add wine to pot, scraping up all browned bits. Add tomatoes, tomato paste, garlic, vinegar, and honey. Stir well.
5. Return beef to pot. Add cinnamon, cloves, allspice, and bay leaves. Add water if needed to barely cover meat.
6. Cover and simmer very gently for 2 hours. Add shallots and continue cooking for 1 more hour.
7. Remove spices. The sauce should be thick and glossy. Adjust seasoning and serve over mashed potatoes or noodles.
2. Brown beef in batches on all sides - don't crowd the pan. Remove and set aside.
3. Add shallots to the pot. Cook, stirring occasionally, until golden on all sides, about 8 minutes. Remove and set aside.
4. Add wine to pot, scraping up all browned bits. Add tomatoes, tomato paste, garlic, vinegar, and honey. Stir well.
5. Return beef to pot. Add cinnamon, cloves, allspice, and bay leaves. Add water if needed to barely cover meat.
6. Cover and simmer very gently for 2 hours. Add shallots and continue cooking for 1 more hour.
7. Remove spices. The sauce should be thick and glossy. Adjust seasoning and serve over mashed potatoes or noodles.
