Slow-Simmered Beef Stifado with Red Wine and Cinnamon

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty Greek beef stew slowly simmered with aromatic cinnamon, tomatoes, and red wine, perfect for cozy dinners. This Greek-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1-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 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. 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: 150 min Serves 6 Greek cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for 8-10 minutes.
  2. Step 2: Add 20 peeled small pearl onions and sauté with the beef for 5 minutes until onions begin to soften.
  3. Step 3: Stir in 3 minced garlic cloves and 2 tbsp tomato paste; cook for 2 minutes until fragrant and tomato paste darkens slightly.
  4. Step 4: Pour in 1 cup dry red wine and 1 cup beef broth, scraping the bottom of the pot to deglaze.
  5. Step 5: Add 1 1/2 cups crushed canned tomatoes, 1 tsp ground cinnamon, 2 bay leaves, 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp sugar. Stir well.
  6. Step 6: Reduce heat to low, cover, and simmer gently for 2 to 2 1/2 hours until beef is tender and sauce thickens, stirring occasionally.
  7. Step 7: Remove bay leaves before serving with crusty bread or over creamy mashed potatoes.

Related recipes