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
- 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 or chicken stock 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
- 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.
- Add the remaining ingredients and bring to a boil.
- Reduce the heat and simmer covered until the beef is tender, about 90 minutes.
- Add the pearl onions and cook until tender, 15 to 20 minutes.