Traditional Greek Recipes: Beef Stifado


By Georgene Dilernia

Juicy and tender beef stifado is addictive once you’ve had it, as everyone gets obsessed once they’ve tried the intense flavours of the stew. Beef stifado is perfect to serve with hilopites or patates tiganites (chips). 

This recipe is guaranteed to be loved by anyone you cook it for, as the pleasant taste will satisfy anyone’s appetite! 

Take a look below to see how to cook the delicious recipe and impress your guests.


  • 1 kg good-quality stewing beef, cut into portions 
  • 1.5 kg pearl onions, peeled 
  • 1/4 of a cup olive oil
  • 3/4 of a cup red wine
  • 3 tbsps. red wine vinegar
  • 1/3 of a cup cognac
  • 1 large, juicy ripe tomato, roughly chopped
  • 1 tsp tomato pure
  • 1 bay leaf
  • 3–4 allspice berries
  • A pinch nutmeg
  • Salt and freshly ground pepper to taste


  1. To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the saucepan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
  2. Carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
  3. Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.
  4. Pour the meat along with its juices to the saucepan, add the chopped tomato, tomato puree, bay leaf, allspice berries and nutmeg. Bring to a boil, turn the heat down and simmer the beef stifado for 1½  hours or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste.
  5. Serve beef stifado with pasta and grated cheese, or boiled new potatoes.

Kali Oreksi!




By subscribing you accept our Terms of Service and Privacy Policy.


Latest News

Fifty years strong: Celebrating the enduring legacy of Modern Greek at Sydney University

The Department of Modern Greek at the University of Sydney marks its milestone 50th anniversary this year and to celebrate, more than 100 past...

HACCI SA celebrate one year since revival with annual Parliament House event

By Peter Tantalos The South Australian Hellenic Australian Chamber of Commerce and Industry (HACCI SA) commemorated the first anniversary of its revival by hosting its...

AHEPA NSW to mark 90 years of service

AHEPA NSW will mark 90 years of service to Hellenism and to Australia since the founding meeting at the northern NSW town of Werris...

Tom Koutsantonis MP gets extra portfolio in SA Cabinet reshuffle

In a recent South Australian government cabinet reshuffle, Tom Koutsantonis was given an extra portfolio following the resignation of Independent MP, Geoff Brock. According to...

Stefanos Tsitsipas knocks back Maria Sakkari’s Olympics offer for ‘dream with brother’

Greek tennis champion, Stefanos Tsitsipas has revealed that he is unlikely to play mixed doubles with his Greek compatriot, Maria Sakkari at the 2024...

You May Also Like

Kristy and Steven Colakidis’ fight to save their daughter’s life

Kristy and Steven Colakidis’ daughter Samantha lives with an incurable form of cancer.  Samantha was diagnosed with stage 4 high-risk neuroblastoma at just three years...

Donald Trump pleads not guilty to 34 criminal charges

Donald Trump, who is the first former president in US history to face criminal charges, has pleaded not guilty to 34 felony fraud counts...

Sergeant Richard Sydney Turner and the ‘angry bullet’ in Greece during WWII

By Dr Michael Bendon. "I’m not so much worried about that bullet with my name on it as all those unaddressed ones flying around" -...