Stifado (Greek Beef Stew)
This aromatic stew of beef and onions cooked in red wine is a popular Greek dish. Best served with roast potatoes or crusty bread!
Servings:
4
yield(s)
Prep Time:
20
mins
Cook Time:
180
mins
Total Time:
200
mins
Ingredients
-
2
onions
(peeled & sliced)
-
3
garlic cloves
(peeled & crushed)
-
600
ml
beef stock
-
900
g
stewing steak
(cubed)
-
1
tbsp
tomato puree
-
200
ml
red wine
-
2
tbsp
red wine vinegar
-
2
sprigs of fresh thyme
-
1
sprig of fresh rosemary
-
1
bay leaf
-
1/2
tsp
cumin seeds
-
1/2
tsp
cloves
-
1
cinnamon stick
-
450
g
shallots
(peeled)
-
1/2
lemon
(juice only)
-
salt & pepper
(freshly ground)
-
2
tbsp
fresh coriander
(chopped)
Instructions
-
Place the onions, garlic and 300ml of the stock in a large ovenproof casserole dish, cover and bring to the boil. Boil for 5-10 minutes, then reduce the heat and simmer uncovered for 20-30 minutes, until the onions are tender and golden.
-
Add the cubed beef and cook over a low heat, turning occasionally, until browned all over. Stir in the tomato puree, red wine, vinegar and herbs and the remaining stock.
-
Tie the cumin seeds, cloves and cinnamon stick in a piece of muslin and place in the dish. Cover and cook in a pre-heated oven at 170°C/150°C/Fan 325°F/Gas mark 3 for 2 ½ hours.
-
Place the shallots in boiling water and blanch for 1 minute. Drain and add to the casserole 1 hour before the end of cooking.
-
Remove the herbs and spice bag from the casserole. Add the lemon juice and seasoning. Sprinkle with coriander and serve with roast potatoes or crusty bread.
Recipe Notes
I have been commissioned by Arthur Price to create this recipe and share this blog post with you here on my website. All thoughts and opinions are my own and I only endorse products I genuinely would recommend to you.