Hairy Bikers Beef Stifado Recipe

This Hairy Bikers Beef Stifado is a rich and aromatic recipe, which is made with chuck steak and a red wine marinade. It’s the ultimate comfort food recipe, ready in about 2 hours, plus marinating time.

Jump to Recipe

Hairy Bikers Beef Stifado Ingredients

For the marinade:

• 4 garlic cloves, finely chopped
• 3 bay leaves
• 1 x 3cm/1inch cinnamon stick
• 1 tsp allspice berries
• 0.5 tsp coriander seeds
• 4 cloves
• 1 strip of thinly pared orange peel
• 300 ml red wine

For the beef stifado:

• 1 kg chuck steak, cut into large chunks (at least 8cm/3inches)
• 2 tbsp cornflour
• 2 tbsp olive oil
• 500 g pickling onions, peeled and left whole
• 1 tbsp tomato purée
• 4 ripe tomatoes, peeled and chopped (or 1 x 400g/14oz can chopped tomatoes)
• 1 tsp honey
• Salt and freshly ground black pepper
• 1 tbsp fresh oregano or parsley leaves, to serve (optional)

How To Make Hairy Bikers Beef Stifado

1. Marinate the beef: Put the beef chunks in a glass or ceramic bowl and season with salt and pepper. Add all the marinade ingredients, stir to coat, then cover and marinate in the refrigerator for several hours, or preferably overnight.
2. Sear the onions: When you’re ready to cook, heat the olive oil in a large flameproof casserole dish. Add the pickling onions and cook them over a medium heat, shaking the pan regularly, until they have taken on some colour on all sides. Remove them from the casserole with a slotted spoon and set aside.
3. Brown the beef: Strain the beef, reserving the marinade liquid. Pat the beef chunks dry with paper towels. Add a splash more olive oil to the casserole if necessary and sear the beef in batches until well browned on all sides.
4. Combine and simmer: Return all the meat and the onions to the pan. Pour in the reserved marinade. Mix the tomato purée with a little water to loosen it, and add this to the casserole along with the tomatoes and honey. Season with sea salt and fresh ground black pepper.
5. Cook the stifado: Bring to a boil, then turn down the heat to a low simmer. Cover the casserole with a tight-fitting lid and cook for 1–1½ hours until the meat and onions are tender.
6. Serve: Garnish with fresh oregano or parsley leaves, if using, and serve hot.

Recipe Tips

• Can I make this in a slow cooker? Yes, this dish is perfect for the slow cooker. Follow steps 1-4 on the stovetop to marinate and brown the ingredients. Transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 4 hours until the beef is tender.
• What beef is best for stifado? Chuck steak (braising steak) is ideal as it has a good amount of fat and connective tissue that breaks down during the long, slow cook, making the meat incredibly tender and flavourful.
• How to get the richest flavour? Marinating the beef overnight makes a huge difference. Don’t skip browning the meat and onions properly, as this builds a deep, caramelized flavour base.
• Why pat the meat dry before searing? Removing the surface moisture from the marinated meat allows it to sear and brown properly in the hot pan. If the meat is wet, it will steam instead of browning.

What To Serve With Beef Stifado

This rich Greek stew is traditionally served with simple sides that soak up the sauce.

• Orzo pasta or rice pilaf
• Creamy mashed potatoes or fries
• Crusty bread
• A simple Greek salad with feta cheese

How To Store Beef Stifado

• Refrigerate: Let the stifado cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The flavour is often even better the next day.
• Freeze: Stifado freezes exceptionally well. Let it cool, then transfer to a freezer-safe container. It can be stored for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

• What are pickling onions? They are very small onions, also known as pearl onions or button onions. They are used whole in stews and casseroles, becoming sweet and tender as they cook.
• What kind of red wine should I use? A robust, dry red wine like a Greek Agiorgitiko, or a Merlot or Cabernet Sauvignon would be a great choice.
• My sauce is too thin, how can I thicken it? The recipe includes cornflour, which should thicken the sauce. If it’s still too thin at the end, you can mix a teaspoon of cornflour with a little cold water to make a slurry, stir it into the stew, and simmer for a few more minutes until thickened.

Try More Recipes:

• Hairy Bikers 3-Bean Chilli Recipe
• Hairy Bikers Turkey Chilli Recipe
• Hairy Bikers Beef Chocolate Chilli Recipe