Stefado (Greek Beef Stew with Small Onions)

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

Stefado is a delicious Greek beef stew made with small onions, tomato paste, red wine and spices (typically bay leaf and cinnamon). It's super-easy and is scrumptious over rice or a heap of mashed potatoes.

Ingredients Nutrition


  1. Brown beef cubs in olive oil in a large Dutch oven.
  2. Remove and set aside.
  3. Mix sugar into the drippings and add the onions, cooking until golden.
  4. Return beef to the pot.
  5. Mix in tomato paste, wine, wine vinegar, garlic, dill seed and rosemary.
  6. Place cinnamon and bay leaf in a spice bag of cheesecloth (or just add it and remember to fish them out of the stew later).
  7. Cover and simmer for 2 to 3 hours or until tender (I usually have to add about a cup of water about halfway through).
  8. Season with salt and pepper to taste.
  9. Alternatively, you can bake this at 275 degrees F in your oven; adjust times accordingly, if needed.


Most Helpful

I agree with Carol Dean's review that it was a little heavy on the cinnamon flavor. I also would cut back on the vinegar just a bit since it can be a little acidic with all the tomato, wine and vinegar. Otherwise we loved it and there were no leftovers here ss well!! Thanks.

Sue Lau May 01, 2008

I live in Utah and found there wasn't enough liquid so added a can of beef broth which was excellent. I will use 1/2 as much cinnamon next time. I will also add a couple of potatoes. The wine I used was a Pinot Noir. We had NO left overs!!!

Carol Dean February 27, 2004

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