Greek Beef Stew – Stifado is a Greek stew dish. The word comes from “stufado,” a dish brought to Greece by the Venetians in the 13th century after the fall of Constantinople and before the Ottoman invasion. It’s the Greek version of comfort food — warm, filling and satisfying. This dish reminds of school holidays visiting friends in Athens. The host made this look so simple and the fact that the pot so seared the beef in was the same pot she cooked the meal in was different. In the UK it seemed we had to use every pan and pot available. Then to serve the meal in the very same pot with a loaves of home made bread finished it perfectly.

Greek Beef Stew – Stifado

This one dish reminds me of Greece during the summer holidays. Perfect.

4.55 from 55 votes

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Course: Main Dish

Cuisine: Greek

Keyword: Alcohol, Beef, Casserole, Spice, Stock, Vegetables

Prep Time: 15

Cook Time: 2

Total Time: 2 15

Servings: people

Calories: 641kcal

Ingredients

2 tbsp olive oil 30 ml
2 lbs beef stew meat 675-900 g, cut into 1″ cubes
1 large onion chopped
4 cloves garlic finely chopped
1/2 cup red wine 125 ml
1/2 cup beef stock or chicken 125 ml
1/4 cup red wine vinegar 60 ml
6 oz tomato paste 170 g
1/2 tsp ground cinnamon 2 ml
1/4 tsp ground cloves 1 ml
1 fresh bay leaf laurel
20 medium pearl onions peeled
Salt to taste
ground pepper to taste

Instructions

Heat the oil in a large heavy pot over high heat and cook the beef and onion until the beef is browned on all sides and the onion is lightly browned around the edges, about 10 minutes.
2 tbsp olive oil, 2 lbs beef stew meat, 1 large onion
Add the remaining ingredients and bring to a boil.
4 cloves garlic, 1/2 cup red wine, 1/2 cup beef stock, 1/4 cup red wine vinegar, 6 oz tomato paste, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1 fresh bay leaf, 20 medium pearl onions
Reduce the heat and simmer covered until the beef is tender, about 90 minutes.
Salt, ground pepper
Add the pearl onions and cook until tender, 15 to 20 minutes.