Greek Beef & Onion Stew

Deep winter is a great time for beef stew. There are many great ways to make a classic beef stew and today I’m sharing the Greek version. It’s called Moschári Stifádo, a classic stew made with beef and pearl onions you’ll find it all over Greece in the cooler months. 

I like to save this recipe for the weekends or the days when I’m at home and have time to make a big meal. This takes time to make because you want to make sure you’re capturing all the flavors from the meat so it must be browned carefully. Then, the broth is very flavorful on its own with the spices, allspice berries, and tomatoes and it needs to be simmered as directed. These steps can’t be rushed, or you’ll lose the magic of the meal. 

I like to serve this in a bowl with mashed potatoes or bread. The broth is just as savory as the meat, and you won’t want to leave any of the juices behind! 

Moschári Stifádo is a hearty winter meal that everyone in my family adores. In fact, when I filmed this episode, we had it for dinner for the first time this winter and my children asked me to make it again the following week. I hope you all enjoy this delicious winter dish! 

Moschári Stifádo (Greek Beef & Onion Stew) 

This a very common beef stew found in Greece in the winter months. I like to serve it for dinner on cold evenings after a day of skiing! 

Ingredients (Serves 4–5) 

Meat 

• 2½–3 lb beef chuck or blade, cut into large chunks 

• 4 tbsp olive oil 

Onions 

• 2–2½ lbs pearl onions (frozen are perfect) 

Sauce 

• 1 large onion, finely chopped 

• 3 cloves garlic, minced 

• ½ cup red wine vinegar or dry red wine 

• 14 oz crushed tomatoes 

• 2 tbsp tomato paste 

• 1 cinnamon stick 

• 4–6 whole cloves 

• 6–8 whole allspice berries 

• 2 bay leaves 

• 1 tsp sugar (optional) 

• Salt & freshly ground black pepper 

• 2 cups hot water or beef stock 

  
  

Instructions 

1. Heat olive oil in a heavy pot over medium-high heat. Brown beef in batches until each piece is well colored on all sides. Remove and set aside. 

2. Lower heat to medium. Add chopped onions and sauté until soft and golden, about 7-8 minutes. Add garlic and cook briefly. Stir in tomato paste and cook 1–2 minutes until fragrant. 

3. Add red wine vinegar (or wine) and let it reduce for 1–2 minutes. 

4.Return the browned beef to the pot. Add crushed tomatoes, cinnamon, cloves, allspice, bay leaves, sugar, salt, and pepper. Add hot water/stock to just cover the meat. Cover and simmer gently for 1½–2 hours, until beef is very tender. 

5. If you use fresh pearl onions, blanch for 2 minutes, peel, and set aside. Add pearl onions to the pot during the last 30–40 minutes of cooking. The onions should stay whole and silky, not broken down. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.