This cozy Hairy Bikers Beef Stifado is made with slow-cooked beef, a generous amount of whole baby onions, and a rich, aromatic sauce flavored with cinnamon and cloves. This recipe creates a deeply savory and tender Greek stew with a complex and satisfying flavor. It’s the perfect, comforting meal for a cold night, a hearty winter dinner for six, and is best served with pasta or crusty bread.
Hairy Bikers Beef Stifado Ingredients
For the Marinade:
- 4 garlic cloves, finely chopped
- 3 bay leaves
- 1 x 3cm cinnamon stick
- 1 tsp allspice berries
- 0.5 tsp coriander seeds
- 4 cloves
- 1 strip of thinly pared orange peel
- 300 ml red wine
For the Stew:
- 2.2 lbs (1kg) chuck steak, cut into large chunks
- 2 tbsp olive oil
- 17.6 oz (500g) pickling onions, peeled and left whole
- 1 tbsp tomato purée
- 4 ripe tomatoes, peeled and chopped OR 1 x 400g (14oz) can chopped tomatoes
- 1 tsp honey
- 2 tbsp cornflour
- Sea salt and freshly ground black pepper
How To Make Hairy Bikers Beef Stifado
- Marinate the beef: Place the beef in a large, non-reactive bowl (glass, ceramic, or plastic). Season with salt and pepper. Add all the marinade ingredients to the bowl, then cover and refrigerate for several hours or preferably overnight.
- Sauté the onions: Heat the olive oil in a large flameproof casserole dish over a medium heat. Add the whole onions and cook, shaking the pan regularly, until they have taken on some color on all sides. Remove the onions from the dish and set them aside.
- Brown the beef: Strain the beef from the marinade, reserving the marinade for later. Pat the beef dry with paper towels. Add a little more olive oil to the casserole dish if needed and sear the beef in batches until it is well browned on all sides.
- Combine the ingredients: Return the browned beef and the sautéed onions to the pan. Pour the reserved marinade over everything. In a small bowl, mix the tomato purée with a little water and add this to the casserole, along with the chopped tomatoes and honey. Season with salt and pepper.
- Slow cook the stew: Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the casserole with a lid and cook for 1 to 1.5 hours, or until the meat and onions are tender. Stir at intervals, turning the meat over each time.
- Thicken and serve: Toward the end of the cooking time, mix the cornflour with 2 tablespoons of cold water to create a slurry. Stir this into the stew and allow it to bubble for a few minutes to thicken the sauce. Serve the Beef Stifado hot with pasta or crusty bread.
Recipe Tips
- Marinate for maximum flavor: Marinating the beef for at least a few hours, or ideally overnight, allows the spices and red wine to penetrate the meat, creating a much deeper and more authentic flavor.
- Brown the beef in batches: Avoid overcrowding the pan when searing the beef. Browning in batches ensures the meat gets a good, dark crust, which adds a lot of flavor to the final dish.
- Use a whole cinnamon stick: Using a whole cinnamon stick and allspice berries adds a more subtle, complex aroma to the stew compared to ground spices. Remember to remove them before serving.
- Don’t forget the baby onions: The whole baby onions are a key characteristic of a traditional stifado. They become incredibly sweet and tender during the long cooking process.
What To Serve Beef Stifado
Beef Stifado is a rich and complete meal. Traditionally, it’s served over short macaroni-style pasta, rice, or with a side of crusty bread to soak up the delicious, rich sauce. You can also serve it with a side of creamy mashed potatoes or a simple Greek salad to add a fresh, crunchy element that complements the hearty stew.
How To Store Beef Stifado Leftovers
- Refrigerate: Let the Beef Stifado cool completely before storing it in an airtight container. It can be kept in the refrigerator for up to 3 days. The flavors will continue to meld and often taste even better the next day.
- Freeze: This stew freezes exceptionally well. Transfer the cooled stifado to a freezer-safe container, leaving some space for expansion. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator and then gently reheat on the stovetop.
Hairy Bikers Beef Stifado Nutrition Facts
- Serving Size: 1 serving
- Calories: 580 kcal
- Total Fat: 30g
- Saturated Fat: 9g
- Cholesterol: 120mg
- Sodium: 1.2g
- Total Carbohydrate: 35g
- Dietary Fiber: 4g
- Sugars: 10g
- Protein: 45g
Frequently Asked Questions
- What is the difference between Beef Stifado and other beef stews? The main difference is the signature combination of whole baby onions and warm spices like cinnamon, cloves, and allspice. These spices give it a unique aromatic flavor profile that sets it apart from other beef stews like beef bourguignon.
- Can I make this in a slow cooker? Yes, you can easily adapt this recipe for a slow cooker. After you have browned the beef and onions on the stovetop, transfer everything to your slow cooker. Cook on low for 8-9 hours or on high for 5-6 hours, until the beef is fork-tender.
- Can I use a different cut of beef? Yes, while chuck steak is excellent for slow cooking, you can use any cut of stewing beef or a piece of beef that benefits from a long, slow cook, such as brisket or blade steak.
Try More Recipes:
- Hairy Bikers Panacalty Recipe
- Hairy Bikers Somerset Chicken Recipe
- Hairy Bikers Scotch Broth Recipe
Hairy Bikers Beef Stifado Slow Cooker Recipe
Description
Hairy Bikers Beef Stifado is a classic Greek stew with a rich, savory, and aromatic flavor. Tender chunks of beef and sweet whole onions are slow-cooked in a tomato and red wine sauce infused with cinnamon and cloves, creating a deeply comforting meal.
Ingredients
For the Marinade:
Instructions
- Marinate the beef overnight with the garlic, spices, herbs, and red wine.
- Sauté the whole onions until browned and set aside.
- Return the onions and beef to the pan. Add the reserved marinade, tomatoes, tomato purée, and honey.
- Simmer covered for 1 to 1.5 hours, or until tender.
- Mix cornflour with water and stir in to thicken the sauce. Serve hot.
