Greek · intermediate
Greek Spiced Beef And Shallot Stew With Cinnamon And Allspice
Inspired by traditional Greek stifado, this hearty skillet stew features tender beef chuck gently braised with sweet whole shallots, garlic, tomato paste, and warm aromatic spices.
- PREP TIME
- 20 min
- COOK TIME
- 60 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the beef cubes lightly with salt and black pepper. Heat olive oil in a Dutch oven or deep skillet over medium-high heat.
- 02
Sear the beef in batches for 5 minutes, turning until browned on all sides, then transfer the meat to a plate.
- 03
Add whole shallots to the skillet and sauté for 4 to 5 minutes until skin turns lightly golden.
- 04
Add minced garlic, tomato paste, ground cinnamon, and ground allspice, stirring constantly for 1 minute to toast the spices.
- 05
Pour in vinegar and beef stock, scraping up any browned bits stuck to the bottom of the pan.
- 06
Return the beef and juices to the pot, bring to a simmer, cover tightly, and reduce heat to low. Cook for 50 minutes until beef is fork-tender and gravy is thick.
A LITTLE KITCHEN KNOW-HOW
Simmering Braise
Slowly cooking meat in a tightly covered vessel at low heat so tough collagen fibers break down into tender beef.
Notes from the kitchen
- Keep the shallots whole so they sweeten and soften without disintegrating into the gravy.
- A dash of vinegar provides the authentic tangy counterpoint to the warm cinnamon spice without using alcohol.
- Original home-cooking adaptation inspired by Greek; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.