Greek Beef Stifado: Mama's Slow-Cooked Sunday Stew

Growing up in a big Greek family of six kids, Sundays in our home were full of delicious anticipation. The smell of cinnamon, slow-cooked onions, and tender beef would drift from the kitchen as my mother made her famous stifado. We’d all hover around, impatiently peeking into the oven, each of us secretly hoping to get the biggest serving. This dish is pure comfort—it’s the kind of meal that brings everyone to the table without needing to be called.

This dish is built on olive oil — and for a recipe this good, quality matters. Learn about why Greek olive oil has such a loyal following and how single-origin vs. blended olive oil affects the final flavor. If you love Greek slow-cooking, also try our baked cuttlefish recipe — another traditional dish built on patience and good ingredients.

Cut the beef into large chunks. Season with salt and pepper, then lightly dredge in flour and shake off the excess.

Brown the meat in olive oil over medium-high heat until golden. Transfer to a Dutch oven or ovenproof casserole with a lid.
Score an “X” at the base of each pearl onion and add them over the beef in the pot.

Stir in the grated tomatoes, the blended onions and garlics.
Add the sugar, more salt and pepper, rosemary, bay leaves, cinnamon, cedar, and the whole peppercorns.

Drizzle in the olive oil, including any leftover from browning the meat, Pour in the Gratsi Red and the water.
Gently shake the pot to mix the ingredients slightly. Be careful not to stir with a spoon, as this will break the onions.

Cover with the lid and bake on the lowest oven rack, starting at 220°C (430°F) using top and bottom heat.

Once it starts to bubble, reduce the temperature to 200°C (390°F) and continue baking for 2.5 to 3 hours, until the meat is melt-in-your-mouth tender. (30 minutes before taking out, remove the lid)

This recipe is made even more special with a glass of Gratsi Red smooth, rich, and full of character, just like this dish. Its depth brings out the warmth of the cinnamon and the sweetness of the onions, tying every flavor together like only good wine can.