Slow-Cooked Greek Beef Stifado with Shallots and Red Wine
A rich, aromatic beef stew featuring tender chunks of beef slow-cooked with sweet shallots, garlic, and robust red wine. This greek-inspired beef ready in about 200 minutes pairs beef chuck, cut into 1.5-inch cubes, small shallots, peeled, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 20 small shallots, peeled
- 5 cloves garlic cloves, minced
- 1/4 cup olive oil
- 2 tbsp tomato paste
- 1 1/2 cups red wine
- 2 tbsp red wine vinegar
- 1 stick cinnamon stick
- 2 leaves bay leaves
- 1 cup water or beef broth
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp sugar
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 1/4 cup olive oil in a large heavy pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for 6-8 minutes total. Remove beef and set aside.
- Step 2: In the same pot, add 20 peeled shallots and sauté for 5 minutes until lightly caramelized. Add 5 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor. Pour in 1 1/2 cups red wine and 2 tbsp red wine vinegar, scraping the bottom of the pot to loosen browned bits.
- Step 4: Return the browned beef to the pot along with 1 cinnamon stick, 2 bay leaves, 1 cup water or beef broth, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp sugar. Bring to a simmer.
- Step 5: Reduce heat to low, cover, and let stew cook gently for 2 1/2 to 3 hours until beef is tender and sauce thickens.
- Step 6: Remove cinnamon stick and bay leaves. Garnish with 2 tbsp chopped fresh parsley before serving with crusty bread or mashed potatoes.
Frequently asked questions
How long does Slow-Cooked Greek Beef Stifado with Shallots and Red Wine 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 Greek Beef Stifado with Shallots and Red Wine?
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 small shallots, peeled from drying out.
Can I substitute ingredients in Slow-Cooked Greek Beef Stifado with Shallots and Red Wine?
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 Greek Beef Stifado with Shallots and Red Wine 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 Greek Beef Stifado with Shallots and Red Wine?
Greek beef 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.
