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Greek-Style Beef Stew – How to Make an Amazing “Stifado” – Food Wishes ctm magazine

This simple and satisfying dish is truly phenomenal, and might be the best beef stew you’ve never had. This is “old world” comfort food at its finest, and I really do hope you give it a try soon. Enjoy!

For the fully formatted, printable, written recipe, follow this link: https://www.allrecipes.com/recipe/8369933/greek-style-beef-stew-stifado/

To become a Member of Food Wishes, and read Chef John’s in-depth article about Greek-Style Beef Stew, follow this link: https://www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw/join

You can also find more of Chef John’s content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/



  • Kevin Palmquist on March 23, 2022

    This dish is great with beef…heavenly with lamb.

  • Rob R. on March 23, 2022

    Can't wait to try this one! Any chance you'd care to take a stab at Sticky Toffee Pudding? It's my wife's favorite. Cheers!

  • Sue G Z on March 23, 2022

    Thanks, just gave me an idea for an Easter dish….

  • Brandon Rockwell on March 23, 2022

    Looks delicious! Can you feature a ukrainian dish in an upcoming video?

  • Faith's RV Trip on March 23, 2022

    Beautiful! I love shallots and hate those frozen pearl onions. Not sure why but they taste awful to me. So from now on I will always substitute shallots for pearl onions! Thank you! I would add green olives or kalamata olives, cut in half, but that's just me: cookin 😉

  • Maria Aya on March 23, 2022

    oh love my mom's stifado (yes i'm greek) thank you for highlighting one of our favorite recipes 🙂

  • Vlasis on March 23, 2022

    Greek sheffy secrets: Blanche the shallots for a few secs and they peel easily. You can also use white wine for a summer version of the dish.

  • dolmadakia on March 23, 2022

    That Staub pot is to DIE for!

  • Barry on March 23, 2022

    This is clearly a stew version of skyline chili

  • Chris Everly on March 23, 2022

    Making this right now Chef. Looks really good.

  • Anna Lisette on March 23, 2022

    I think of shallots as being smaller. Partly because we used to try to grow them in sticky, nasty clay soil. Anyway, they were never available in our supermarkets until recently and there are these lovely, large shallots like in this video. Interesting.

    I like to put a tiny amount of brown sugar in stews. To my taste, it brings out some of the flavors. Just a very little bit, generally less than a teaspoon full.

  • Zatoichi on March 23, 2022

    bruh your fond has been degraded to charcoal once you put the tomato paste in

  • Stem C on March 23, 2022

    As a rule, there are never enough shallots in stifado.

  • Stem C on March 23, 2022

    This is nice with beef. But if you really want something different make this with rabbit.

  • Michael Pence on March 23, 2022

    How did you reheat this stew after overnite In the fridge?

  • Bryan C. on March 23, 2022

    Food of the gods.

  • Paul Zatorski on March 23, 2022

    I wonder if Stiffler knows about stifado?

  • Paul Fisher on March 23, 2022

    Why is chef john betraying Ukraine? He should be banned

  • Rose Zingleman on March 23, 2022

    Hells bells Chef. If times are hard, you won’t have the chuck roast, but stock might be possible if made from veg. I’m nearly at that level of poverty now. Chuck at my local Walmart is over $8/lb, even over $9. I might be looking at the meat on my cat as desirable pretty soon… (not really. But he’s been looking at me like that.)

  • Eric G. on March 23, 2022

    Me: "I'm making this tonight."
    Me 11 minutes into the video: "I'm making the Greek spinach rice, too!"

  • Maria Derd on March 23, 2022

    Στιφάδο!!! 😍Excited to see your version!

  • Shazoul Schmuck on March 23, 2022

    Love it, in Greece you also find a very similar dish but using mutton (which needs strong seasoning). Thank you, chef

  • bhutanforever on March 23, 2022

    if you're going to peel a lot of small onions to keep whole in stews like this, put them in a bowl and pour boiling water over while preparing the rest of your stuff. it will rehydrate and soften the dry peel making it easy to pull off.

  • blamtasticful on March 23, 2022

    "I prefer the white." The respect back to Adam has been noticed and appreciated my friend.

  • Πασιφάη on March 23, 2022

    Ιf you want a sweet touch, add
    some raisins

  • Pattie Hartmann on March 23, 2022

    Looks yummy, add some polenta & take it over the top! (In my opinion)😊

  • stephen walker on March 23, 2022

    I’m thinking maybe just a dash of cayenne!

  • Jo Thompson on March 23, 2022

    Sounds delicious. Will try it very soon. Thank you!

  • Mark Leggett on March 23, 2022

    Bloody delicious! Made it last night. It's wonderful!

  • gpan62 on March 23, 2022

    My Greek mother made Stifado with rabbit and with pearl onions, no wine or broth.

  • Francis Roy on March 23, 2022

    I'd like to see Chef John do a series on meals that can be pressure canned.

  • Jozef de Beer on March 23, 2022

    This stew looks amazing. I am going to brown tomato paste on fond more regularly. Thanks for the hot tip.

    I get grass fed beef that wasn’t feed lotted. This makes the meat really tough but really flavourful. So it requires much longer cooking times. But so worth it. But ya, I disregard cooking times and go more by feel. And of course, I check my stews regularly.

  • Dana Montagnese on March 23, 2022

    I have a couple of pounds of lamb stew meat in the freezer. This would work well with lamb too, right?

  • J on March 24, 2022

    Should make Hungarian Dobos Torte.

  • Rocky1115 on March 24, 2022

    You are, afterall, the Sir Lancelot of whether you use shallots or not.

  • OptimusWombat on March 24, 2022

    White wine? Has Chef John been watching Adam Ragusea?

  • jpaleas on March 24, 2022

    Nicely done ! Εύγε ! Ευχαριστούμε ! Thank you!

  • Justme77 on March 24, 2022

    This video made me SO hungry!!! Beautiful dish!!

  • sazji on March 24, 2022

    Stifado is one of my favourite winter dishes. I've always made it with onions but I love the idea of shallots. Not sure about oregano in it…(I'll try a little in a small bit to see next time) but I do add a chunk of orange peel. And some diced tomatoes. I also usually make it with beef, but if I can get my hands on some rabbit, that's wonderful. Some people add some prunes too!

  • LG LG on March 24, 2022

    Huh, grandma used to make something called estofado it was also a beef stew. She was from Spain

  • Aoki Aoki on March 24, 2022

    Nice, but as a Greek I know stifado doesn't have any form of tomato

  • Marie B on March 24, 2022

    This looks amazing!

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