Greek Beef Stifado
Greek beef stifado, slow-cooked beef and onion stew in red wine. Sunday nights in our house smelled exactly like this. 🥩 Tender beef, sweet onions, red wine and warm spices, cooked low and slow until the sauce is rich and glossy.
Ingredients
- 250 ml (8fl oz) extra virgin olive oil
- 1½ kg chuck steak
- 8 medium brown onions cut into quarters
- 5 cloves garlic, sliced
- 1 tablespoon tomato paste
- 400 ml (13½fl oz) dry red wine
- 250 g tin (8oz) crushed tomatoes
- Water, to cover 2 cinnamon sticks
- 2 tablespoons dried oregano
- 1 bay leaf
- 1 orange, zest and juice
- 4 cloves
- Salt, to taste 50g (2oz) diced butter
Instructions
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In a heavy based pot heat 175ml (180 ml) olive oil and brown off the beef pieces on all sides
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Remove from pot, add onions and cook for 3 minutes then add garlic and remaining oil and tomato paste. Cook for a further 2 minutes.
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Add wine and reduce by half. Add beef back to the pot with remaining ingredients and enough water to just cover.
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Cover with lid and braise in an oven at 160 °C (165 °C, Gas Mark 2-3) for 3-4 hours until the meat is tender
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Remove cinnamon sticks and bay leat. Using slotted spoon, remove beef and onions and place in serving dish
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Pour juices into saucepan and reduce. Finish with diced butter. Season and pour over beef.
Notes
And yes, there’s cinnamon. Two sticks. Every Greek house makes stifado a little differently. In mine, the cinnamon stays.
Committed to this collection by the hand of Hunter.
