Low Carb Greek Beef Stifado with Pearl Onions and Warming Spices
A rich Greek-inspired beef stew featuring tender chunks of beef braised with pearl onions in an aromatic sauce infused with cinnamon, nutmeg, and cloves. This low-carb adaptation of the traditional stifado omits potatoes while maintaining the classic Mediterranean flavors through balsamic vinegar, fresh herbs, and warming spices. The two-hour slow simmer creates a thick, concentrated sauce that clings beautifully to the beef. Perfect for cold weather dinners or when you want something comforting yet keto-friendly. Serve over cauliflower rice to complete the low-carb approach.
Ingredients
- 1 pound beef, diced
- 2 clove garlic
- ¼ teaspoon cloves
- 2 tbsp balsamic vinegar
- 2 tablespoon tomato puree
- 2 tbsp fresh rosemary
- 1 tbsp dried bay leaves
- 2 tablespoon olive oil
- 2 tsp dried oregano, leaves
- 1 tbsp shallots, chopped
- 1 medium tomatoes
- 1 cup beef stock
- 1 tsp ground cinnamon
- 1 teaspoon salt
- ⅓ cup pearl onionsregular onions1:1budget
chop into similar sized pieces
- ¼ tsp black pepper
- ¼ cup water
- ½ tsp ground nutmeg
Instructions
- 1
Heat oil in large casserole dish over medium heat and sear diced beef on all sides, then remove and set aside
- 2
Add remaining oil to pan with beef juices, fry pearl onions and shallot until tender, then add sliced garlic to soften
- 3
Stir in balsamic vinegar, tomato puree, cinnamon, nutmeg, cloves and oregano until well combined
- 4
Add chopped tomato and seared beef, season with salt and pepper and stir well
- 5
Pour in hot stock, add rosemary sprigs and bay leaves, ensuring stock just covers beef and add water if needed
- 6
Bring to boil then reduce to simmer for 2 hours, stirring regularly until sauce is thick and reduced, adding water if too dry
- 7
Remove bay leaves, rosemary stalks and cloves before serving
Tips
Sear the beef in batches if needed to avoid overcrowding, which prevents proper browning and caramelization.
Keep an eye on the liquid level during the long simmer and add water as needed to prevent the sauce from becoming too thick or sticking to the bottom.
Remove whole spices before serving as they can be overpowering if accidentally bitten into.
Good to Know
Refrigerate up to 3 days in covered container. Flavors improve overnight.
Can be made 1-2 days ahead. Reheat gently and add water if sauce has thickened too much.
Serve hot over cauliflower rice, steamed broccoli, or zucchini noodles for low-carb option.
Common Mistakes
Don't skip searing the beef to avoid bland, gray meat with poor texture.
Keep heat at gentle simmer to avoid tough, stringy meat from high heat cooking.
Remove whole spices before serving to avoid overwhelming bites.
Substitutions
chop into similar sized pieces
FAQ
Can I make this in a slow cooker instead?
Yes, sear the beef and onions first, then transfer everything to slow cooker on low for 6-8 hours or high for 3-4 hours.
What if I can't find pearl onions?
Regular yellow or white onions work fine. Cut them into similar sized chunks to pearl onions for even cooking.
How long will leftovers keep?
Refrigerated leftovers keep 3-4 days. The stew actually improves in flavor after a day as spices meld together.