Slow-Simmered Greek Beef Stifado with Onions and Red Wine

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

Tender beef pieces slow-cooked with pearl onions and aromatic spices in a rich red wine sauce, a traditional Greek comfort stew. This Greek-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, cut into 1.5-inch cubes, pearl onions, peeled, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 1.5-inch cubes
• 2 cups pearl onions, peeled
• 4 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1 cinnamon stick
• 4 whole cloves
• 2 bay leaves
• 1 1/2 cups dry red wine
• 2 tbsp tomato paste
• 1 cup water
• 1 1/2 tsp sea salt
• 1 tsp ground black pepper
• 1 tsp sugar

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Instructions

1. Step 1: Heat 4 tbsp extra virgin olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for about 8 minutes, working in batches if necessary.
2. Step 2: Remove the beef and add 2 cups peeled pearl onions to the pot, sautéing for 5 minutes until lightly golden and fragrant.
3. Step 3: Return the beef to the pot with the onions. Stir in 3 minced garlic cloves, 1 cinnamon stick, 4 whole cloves, and 2 bay leaves. Cook for 1 minute until aromatic.
4. Step 4: Pour in 1 1/2 cups dry red wine, scraping the bottom to loosen browned bits. Add 2 tbsp tomato paste, 1 cup water, 1 1/2 tsp sea salt, 1 tsp ground black pepper, and 1 tsp sugar. Stir well.
5. Step 5: Bring to a gentle boil, then reduce heat to low, cover, and simmer for 2 to 2 1/2 hours until the beef is fork-tender and the sauce has thickened.