Greek
Moschari Stifado
A traditional Greek beef stifado with tender moschari slowly braised in red wine, tomato, vinegar, cinnamon, bay, and sweet whole onions. The sauce becomes deep and glossy, made for spooning over hilopites, rice, or crusty bread.
Watch it madeDimitra's Dishes · 5:12
Ingredients
- Beef chuck or stewing beef, cut into large cubes450g
- Small pearl onions or shallots, peeled and left whole350g
- Extra virgin olive oil4 tbsp
- Garlic cloves, thinly sliced2
- Dry red wine150ml
- Red wine vinegar2 tbsp
- Tomato purée1 tbsp
- Grated ripe tomato or passata200g
- Bay leaves2
- Cinnamon stick1 small
- Whole allspice berries4
- Whole cloves2
- Dried Greek oregano1/2 tsp
- Sugar or Greek honey1/2 tsp
- Sea salt3/4 tsp, plus more to taste
- Freshly ground black pepper1/2 tsp
- Hot water or light beef stock250ml, as needed
Method
- Pat the beef very dry and season it with salt and black pepper.
- Warm 2 tablespoons of olive oil in a heavy pot over medium-high heat and brown the beef well on all sides, working in batches if needed so it sears rather than steams.
- Remove the beef to a plate, lower the heat to medium, and add the remaining olive oil.
- Add the whole peeled onions and cook for 8 to 10 minutes, turning gently, until lightly golden but still intact.
- Add the garlic and tomato purée and stir for 1 minute until fragrant.
- Return the beef and any juices to the pot, then pour in the red wine and vinegar, scraping the bottom to release the browned bits.
- Simmer for 3 to 4 minutes to soften the sharpness of the wine and vinegar.
- Add the grated tomato or passata, bay leaves, cinnamon stick, allspice, cloves, oregano, sugar or honey, and enough hot water or stock to come about three-quarters of the way up the meat.
- Bring to a gentle boil, then reduce the heat to very low, cover, and simmer for about 1 hour 45 minutes, stirring carefully now and then without breaking the onions.
- Uncover and continue cooking for 20 to 30 minutes, until the beef is tender and the sauce is thick, glossy, and reduced.
- Taste and adjust salt and pepper, then rest the stifado off the heat for 10 minutes before serving.
- Serve warm with hilopites, rice, fried potatoes, or good bread for the sauce.
Common questions
What can I substitute for pearl onions in Moschari Stifado?
Use peeled shallots, cipollini onions, or small boiling onions. Keep them whole so they hold their shape during the long braise. If using larger onions, cut them into thick wedges and add them a bit later.
How long does Moschari Stifado take to cook until tender?
After browning and adding the braising liquid, expect about 2 to 2.5 hours on low heat, sometimes up to 3 hours depending on the cut. The beef should be spoon-tender and the sauce glossy and reduced.
What are the most common mistakes when making stifado?
The biggest mistakes are not browning the beef well, overcrowding the pot, boiling too hard, and adding too much liquid. Also avoid stirring too roughly, or the onions will break apart before the meat is tender.
How should I store leftover Moschari Stifado?
Cool it quickly, then refrigerate in an airtight container for up to 4 days. The flavor improves overnight. Reheat gently on the stove with a splash of water if needed. It also freezes well for up to 3 months.
What should I serve with Moschari Stifado?
Serve it with crusty bread, mashed potatoes, buttered orzo, rice, or thick-cut fries to catch the sauce. A simple green salad or steamed greens works well alongside the rich, sweet-spiced stew.