Slow-Cooked Greek Beef Stifado with Red Wine and Cinnamon

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A rich, aromatic beef stew simmered slowly with onions, tomatoes, and warm spices, delivering deep Mediterranean flavors perfect for cozy dinners. This Greek-inspired beef recipe (mediterranean), ready in about 200 minutes, pairs beef chuck, olive oil, red onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Ingredients

• 2 lbs, cut into 1.5-inch cubes beef chuck
• 3 tbsp olive oil
• 3 large, peeled and quartered red onions
• 4 cloves, minced garlic cloves
• 3 tbsp tomato paste
• 1 cup red wine
• 2 cups beef broth
• 1 cinnamon stick
• 6 whole allspice berries
• 2 bay leaves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• 2 tbsp chopped for garnish fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for 5-7 minutes until caramelized. Remove beef and set aside.
2. Step 2: In the same pot, add 3 quartered red onions and sauté for 5 minutes until softened and edges begin to brown. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 3 tbsp tomato paste and cook for 2 minutes to develop flavor. Pour in 1 cup red wine, scraping the bottom to deglaze the pot.
4. Step 4: Return browned beef to the pot. Add 2 cups beef broth, 1 cinnamon stick, 6 whole allspice berries, 2 bay leaves, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp sugar. Bring to a simmer.
5. Step 5: Cover and reduce heat to low. Let stew cook gently for 2.5 to 3 hours until beef is tender and sauce thickens, stirring occasionally.
6. Step 6: Remove cinnamon stick, allspice berries, and bay leaves. Garnish with 2 tbsp chopped fresh parsley before serving over rice or crusty bread.