Beef Stifado

Beef Stifado

Lolly B 0

"This gorgeous casserole with beef and onions is best made the day before. Store the leftovers in the fridge covered, it also freezes well."
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2 h 55 m servings 751 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 751 kcal
  • 38%
  • Fat:
  • 49.2 g
  • 76%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 49.3 g
  • 99%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
  2. Season the beef with cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
  3. Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
  4. Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.


  1. 23 Ratings

Most helpful positive review

Found this recipe while looking for something different to do with beef stew meat. I was attracted to it because of the spices and how different it sounded. I had to modify it somewhat based o...

Most helpful critical review

I added two things to make this a whole balanced meal. Carrots and peas. Left out the pearl onions, we are still in debate if we like the texture of them or not. Did use the chopped onion tho...

Found this recipe while looking for something different to do with beef stew meat. I was attracted to it because of the spices and how different it sounded. I had to modify it somewhat based o...

I saved this recipe last fall (the ingredients were intriguing), but the numerous cooking steps/timing turned-me-off: So, I used a slowcooker. Omitted olive oil, butter, water, chopped onion. ...

Dee-licious! The orange zest really added something, so don't leave it out. I had 1/2 lb less beef than needed for the recipe, so I used only 1 Tbsp butter and 1/2 lb of pearl onions. Too lazy...

very good. I wasn't crazy about it the night I made it (hubby and kids were), but I loved it the second night after it had a chance to mellow in the fridge for awhile.

This was good, but not our favorite meal. We made it exactly as stated and served it with noodles. It is just a bit sweeter than we like, though everyone happily ate it they didn't feel it was...

Wanting to use up a package of stew meat, I came across this recipe. I browned the meat on the stovetop, but then added all the ingredients to the crock-pot except the pearl onions. I cooked o...

Great flavor! I did change some things to simplify the recipe. I browned all the meat together with the garlic and onions in a wok, covered. Then I added the red wine, cinnamon, nutmeg and sugar...

very tasty mild flavor; the onions sure do the trick. I replaced wine with chicken stock though. It still turned out pretty awesome!

Great recipe! I didn't have pearl onions, so I used what I had, red onion. I browned the beef, cooked the onions, and put everything into my crock pot and let it cook on low all day. Served o...