Slow-Cooked Mediterranean Beef Stifado with Red Wine

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A rich Greek-style beef stew simmered slowly with pearl onions, garlic, and aromatic spices in a robust red wine sauce. This Greek-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, cut into 2-inch cubes, olive oil, small pearl onions, peeled 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 beef chuck, cut into 2-inch cubes
• 3 tbsp olive oil
• 1 1/2 cups small pearl onions, peeled
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 1/2 cups red wine
• 1 cup beef broth
• 1 cinnamon stick
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp allspice
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• 2 tbsp fresh parsley, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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 and brown on all sides, about 6-8 minutes total. Remove beef and set aside.
2. Step 2: In the same pot, add 1 1/2 cups peeled pearl onions and sauté for 5 minutes until lightly golden.
3. Step 3: Add 4 minced garlic cloves and 2 tbsp tomato paste, cooking and stirring for 2 minutes until fragrant and the paste darkens slightly.
4. Step 4: Return the beef to the pot, then pour in 1 1/2 cups red wine and 1 cup beef broth. Stir in 1 cinnamon stick, 2 bay leaves, 1 tsp dried oregano, 1/2 tsp allspice, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp sugar.
5. Step 5: Bring the stew to a simmer, then reduce heat to low and cover. Cook gently for 2 1/2 to 3 hours until beef is tender and sauce has thickened.
6. Step 6: Remove cinnamon stick and bay leaves. Sprinkle 2 tbsp chopped fresh parsley over the stew and serve hot with crusty bread or roasted potatoes.