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Beef stew with shallots, Beef stifatho

Course: Main Course
Cuisine: Greek
Servings: 4


  • 500 gr beef diced
  • 800 gr shallots
  • 1 medium yellow onion
  • 400 gr grated tomatoes
  • 100 ml red wine
  • 1 tsp tomato paste
  • 1 bay lea
  • 2-3 all spice berries
  • A pinch of nutmeg
  • Salt and freshly ground pepper to taste
  • Olive oil


  • Heat up some olive oil in a deep, large pot and sauté 1 onion. Add the diced beef and brown, deglaze with wine. Once evaporated, add a glass of water, just enough to cover the meat; put the lid on and turn the heat to low for approximately 35-40 minutes.
  • Meanwhile, prepare the shallots. You will need to peel them, the quickest way is to blanch them, let drain and peel once they at room temperature. The shallots should be kept whole.
  • Once the shallots are peeled, use a different pot, add a bit of olive oil, allow to heat up and add 1 crushed garlic clove and then add all the shallots to give them a quick browning. Once well sizzled, transfer the shallots to the bigger pot which holds the beef.
  • Now it’s time to add all the seasoning, bay leaf, pepper and salt, all the spice berries, the chopped tomatoes with half a teaspoon of salt. Once it comes to a boil, lower to a gentle simmer. Your stew will be ready once the sauce sets 7-8 minutes.
  • You can serve with pasta or baby new potatoes.