Braised Beef and Shallots (Stifatho)


Braised Beef and Shallots (Stifatho)

Servings 4
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes


  • 2 lbs beef roast
  • 4 tbsp olive oil
  • 4 tbsp unsalted butter
  • 1 medium onion, chopped
  • 1 tbsp salt
  • 2 garlic cloves, crushed
  • 1 cup whole tomatoes, crushed (or crushed tomatoes)
  • ½ cup red wine
  • 2 tbsp wine vinegar
  • 1 bay leaf
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 tsp sugar
  • ½ lbs shallots


  • Preheat oven to 375 F.
  • Take a large pot roast and cut into about 3-4 inch cubes, set aside.
  • Melt butter and oil in a medium saucepan.
  • Add the whole shallots and roast them in the butter and oil for about 2 minutes.
  • Remove the shallots and put it in a bowl and set aside.
  • In the same saucepan, add the meat and brown both sides, about 10 minutes.
  • Remove the meat, and place it in a large baking dish or roast pan. Set aside.
  • In the saucepan, add chopped onion, red wine, red wine vinegar, garlic, bay leaf, cinnamon stick, and cloves. Simmer for about 3 minutes, or until the onions are translucent.
  • Add the red wine sauce to the top of the meat in the baking dish.
  • Add the crushed tomatoes and one more tablespoon of salt.
  • Cover the meat and sauce with aluminum foil and put it in the oven for 1 ½ hours.
  • Remove from the oven and add the shallots to the beef.
  • Cover once again and put in the oven for 1 hour.
  • Remove from the oven and make sure that the meat is fully cooked. 
  • Serve with crusty bread and your favourite side!
  • Side suggestions: roasted potatoes, winter salad, or crusty bread.
Course: Soup

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