Greek Beef Stifado with Orzo

Name: Greek Beef Stifado with Orzo
Prep time: 15 min
Cook time: 3 h
Total time: 4 h 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 ½ lbs beef top round roast, cut into large chunks; 1 tsp salt; ½ tsp ground black pepper; 1 tbsp olive oil; 4 shallots, peeled and halved; 1 cinnamon stick, split; 6 allspice berries; ¼ cup red wine; 1 cup beef broth; 2 tbsp tomato paste; 1 tsp dried oregano; 1 cup orzo; 2 tbsp chopped parsley

Greek beef stifado is a slow-cooked stew of tender beef chunks and caramelized shallots braised in red wine, beef broth, and warm spices like cinnamon and allspice. Its defining trait is the interplay of savory beef, sweet shallots, and aromatic Mediterranean spices.

🌍Greek 🏷️Beef 🏷️Stew 🏷️Stifado 🏷️Slow cook 🏷️Orzo

Total

4h 45m

Servings

4

Difficulty

Hard

Est. Cost

$25–$41

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ½ lbs beef top round roast, cut into large chunks
1 tsp salt
½ tsp ground black pepper
1 tbsp olive oil
4 shallots, peeled and halved
1 cinnamon stick, split
6 allspice berries
¼ cup red wine
1 cup beef broth
2 tbsp tomato paste
1 tsp dried oregano
1 cup orzo
2 tbsp chopped parsley

13 Ingredients

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Instructions

1
Pat beef chunks dry with paper towels and season all over with salt and pepper. Heat oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place beef into the skillet and sear until browned, about 1 minute per side.
2
Place seared beef, 4 shallots, 1 cinnamon, and 6 allspice in a Suvie pan. Combine ¼ cup wine, 1 cup broth, 2 tbsp tomato paste, and 1 tsp oregano in a medium bowl or large measuring cup and whisk until blended. Add broth mixture to the pan, cover with aluminum foil, and place in the bottom zone of your Suvie. Input settings, and cook now or schedule. Bottom Zone: Slow Cook on Low for 3 hours. Top Zone: None.
3
When there is approx. 45 minutes remaining on the slow cook, place 1 cup orzo in the Suvie Starch Cooker strainer insert, place strainer insert into the pasta pot (green handles), and cover with the pot lid. Place the pasta pot on the hot plate, close the door, ensure drain tray is in place, and hit 'cook'. Suvie Starch Cooker Settings: Pasta, 9 minutes.
4
After the cook, remove the pan from your Suvie. Remove and discard cinnamon stick and allspice berries, and season stew to taste with salt and pepper. Once the orzo has cooked, divide between 4 plates, top with stifado, and garnish with parsley.

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Tips & Notes

Pro tips

Sear the beef in olive oil before braising to build a flavorful crust and deepen the stew's color.
Halve shallots lengthwise and keep them whole during cooking so they stay intact and absorb the braising liquid.
Cook orzo separately and toss with a small amount of the stifado braising liquid just before serving to prevent it from absorbing all the sauce.
Simmer low and slow—vigorous boiling toughens the meat; aim for gentle, steady bubbles throughout cooking.

Substitutions

Beef top round roast → chuck roast or brisket (more marbling, slightly shorter cooking time)
Red wine → dry white wine or beef broth (white wine is lighter; broth omits acidity)
Allspice berries → ¼ tsp ground allspice or omit (less complex but still aromatic)
Orzo → short pasta, egg noodles, or mashed potatoes (texture and presentation differ)

Storage & make-ahead

Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over medium-low heat, adding water if sauce has reduced. Freezes well up to 3 months.

Common Questions

Can I make stifado in advance?

Yes. Stifado tastes better the next day as flavors deepen. Make it up to 3 days ahead, refrigerate in an airtight container, and reheat gently on the stovetop.