Location & Language
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
Location
Your location determines which local communities, pages, places and events you see.
Display language
The language used for menus, buttons and interface text.
A hearty Greek beef stew with tender meat, vegetables, and a rich tomato-based sauce infused with Mediterranean herbs and red wine. This classic stifado is slow-cooked to perfection, creating a comforting and flavorful dinner.
Prep
20 min
Cook
145 min
Total
165 min
Servings
6 srv
Difficulty
Medium
Calories
420 kcal
For 6 serving(s)
Per serving
Cut beef into 3cm chunks and pat dry with paper towels
Heat olive oil in a large pot over medium-high heat and brown the beef in batches, approximately 3-4 minutes per side, then set aside
In the same pot, sauté diced onions and minced garlic until softened and fragrant, about 5 minutes
Deglaze the pot with red wine, scraping up browned bits, and simmer for 2 minutes
Return beef to pot and add crushed tomatoes, tomato paste, beef broth, bay leaves, oregano, thyme, and cinnamon stick
Bring to a boil, then reduce heat to low and simmer covered for 90 minutes, stirring occasionally
Add diced carrots, potatoes, and whole pearl onions, then continue simmering for 45 minutes until beef is tender and vegetables are cooked
Season with salt, pepper, and Kalamata olives, simmer for 10 more minutes, then serve hot with crusty bread
Sign in to rate this recipe.