Slow-Cooked Mediterranean Beef Stifado with Red Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 20 min Cook: 180 min Serves 6 Greek cuisine 480 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Slow-Cooked Mediterranean Beef Stifado with 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 Mediterranean Beef Stifado with 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 olive oil from drying out.

Can I substitute ingredients in Slow-Cooked Mediterranean Beef Stifado with 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 Mediterranean Beef Stifado with 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 Mediterranean Beef Stifado with 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.

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