Beef Stifado

JWU College of Culinary Arts

Minimum internal temperature 180°F - 200°F

10 servings

Serving Size
6 ounces (170 grams)

Recipe ID

US standard
Olive oil
As needed
As needed
Beef, chuck, boneless
5 pounds
1.8 kilograms
Cinnamon, whole
1 stick
1 stick
Cloves, whole
4 each
4 each
Bay leaves, whole
2 each
2 each
Onion peeled, cut macédoine
1 large
1 large
Garlic cloves peeled, chopped
10 each
10 each
Tomato paste
¼ cup
57 grams
Tomato, concassé
1 ½ cups
340 grams
Beef stock
1 ½ quarts
1.5 liters
Red wine vinegar
1/3 cup
90 milliliters
Red wine
1/3 cup
90 milliliters
Oregano leaves fresh, chopped
2 teaspoons
2 teaspoons
Salt, Kosher
To taste
To taste
Black pepper, ground
To taste
To taste
Pearl onions, peeled (See Chef´s notes)
1 ½ pounds
680 grams
Feta cheese, crumbled
6 ounces
170 grams
  1. Gather all the ingredients and equipment.
  2. Cut the beef into cubes and season well with salt and pepper.
  3. Heat a braising pan over high heat. Add the olive oil and, working in batches, sear the beef cubes well on all sides. Set aside.
  4. Tie the whole spices and bay leaves in cheesecloth.
  5. Lightly sauté the onion and garlic and add the tomato paste, concassé, stock, vinegar, wine, and oregano and season lightly with salt and pepper. Add the seared beef and spice bundle. Bring to a boil, turn down to a simmer, cover, and allow to cook gently until beef is starting to become tender, approximately 1½ hours.
  6. Add the pearl onions and continue cooking until meat and onions are fork tender.
  7. Preheat oven to 375°F (190°C).
  8. When beef is tender, transfer to a wide, shallow hotel pan ready for service. Be sure meat is submerged in sauce.
  9. Sprinkle the feta over the top of the stew and bake, uncovered, in the oven until cheese is softened and browned, approximately 5 minutes.
  10. Hold hot at 135°F (57°C) or above.