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Beef Stifado

Rated as 4.31 out of 5 Stars

"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 544
Original recipe yields 5 servings


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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 salt, pepper, 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.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 544 calories; 34.6 20.6 31.7 112 715 Full nutrition

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Read all reviews 24
  1. 32 Ratings

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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

Was ok not to my liking

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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...

Hi,my name is Martine, and i work at a College in Illinois and we fixed Beef Stifado for approx. 250 students...and they loved it. Today was Brunch day ( most of it is Breakfast items ) and i fi...

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...

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.

YUM! This is soooooo good. My husband didn't like it but he has boring tastebuds. If you like alot of flavour this is the answer! I served it over rice with a side dish of steamed asparagus,...

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...

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...