Slow-Cooked Beef Stifado with Red Wine and Cinnamon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender beef chunks slow-cooked in a rich tomato and red wine sauce infused with cinnamon and aromatic spices, a classic Greek stew. This Greek recipe, ready in about 200 minutes, pairs beef chuck, olive oil, small pearl onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 180 min Serves 6 Mediterranean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes in batches and brown evenly on all sides, about 3-4 minutes per batch. Remove and set aside.
  2. Step 2: In the same pot, add 20 peeled small pearl onions and sauté for 5 minutes until lightly caramelized.
  3. Step 3: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 3 tbsp tomato paste and cook for 2 minutes to deepen flavor.
  4. Step 4: Return the browned beef to the pot. Pour in 1 1/2 cups dry red wine and 2 cups beef broth. Add 1 cinnamon stick, 2 bay leaves, 5 whole allspice berries, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp sugar.
  5. Step 5: Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 1/2 to 3 hours until beef is fork-tender and the sauce thickens.
  6. Step 6: Remove cinnamon stick, bay leaves, and allspice berries before serving. Adjust seasoning as needed.

Frequently asked questions

How long does Slow-Cooked Beef Stifado with Red Wine and Cinnamon take to make?

Total time is about 200 minutes (20 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Stifado with Red Wine and Cinnamon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck from drying out.

Can I substitute ingredients in Slow-Cooked Beef Stifado with Red Wine and Cinnamon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Stifado with Red Wine and Cinnamon for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Stifado with Red Wine and Cinnamon?

Mediterranean greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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