AIP Friendly Greek Beef Stifado
This slow-braised Greek stew is deeply aromatic, fall-apart tender, and rich with layers of flavor that feel anything but restrictive. The classic stifado profile relies on sweet pearl onions and warm spices, and this version stays true to that spirit while swapping out nightshade-based tomato paste for pumpkin purée — a clever workaround that adds body and a subtle earthiness without derailing the dish. Pomegranate juice and a splash of apple cider vinegar bring the bright, slightly tangy backbone that makes stifado so distinctive, while a cinnamon stick, ground turmeric, ginger, and fresh rosemary layer in that unmistakable warmth. The beef chuck is seared hard in a Dutch oven before a long, low braise in additive-free bone broth, which means the collagen has time to break down into a glossy, lightly coating sauce that clings to every piece of meat. It serves four and is the kind of meal that fills the kitchen with an incredible smell for hours. Scatter a little fresh parsley over the top before serving and you have something that looks and tastes like it came from a taverna, not a therapeutic elimination protocol.
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Learn more →Ingredients
4 servings
For the stew
- 2 lb beef chuck, cut into 2-inch cubes
- 1 tsp fine sea salt, plus more to taste
- 3 tbsp olive oil, divided
- 1 lb pearl onions, peeled (fresh or frozen)
- 4 cloves garlic, thinly sliced
- 2 tbsp tomato-free paste (pumpkin purée)
- 1 tbsp apple cider vinegar
- ½ cup pomegranate juice
- 2 cups bone broth (homemade or additive-free)
- 1 stick ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
- 2 dried bay leaves
- 1 sprig fresh rosemary
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the beef cubes thoroughly dry with paper towels and season all over with 1 tsp fine sea salt.
- 2
Heat 2 tbsp olive oil in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two faces. Transfer the seared beef to a plate and repeat with the second batch.
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