This Greek stew is absolutely delicious and hearty. The key to Stifado (stee-FAH-thoh) is the time that is required to make it. It’s a slow process and made with love. If you’re looking for a quick Greek dish to serve, this may not be the right recipe for you (it’s okay, we’ve got others!). However, if you have some time, I promise you’ll love it.
What Jane and I love about this recipe, is that the beef becomes so tender and infused with the delicious flavors, eating it becomes an event in itself. You’ll each bit and thoroughly enjoy all the seasonings.
This Stifado recipe isn’t just reserved for cold winter months. We make this Greek Stifado all year around.
Give it a try and let us know how yours turns out!
- 1 tablespoon olive oil
- 1lb beef, cut into squares
- ¾ cup flour
- Sea salt
- 2 medium onions, cut into large pieces
- 2 garlic cloves, pressed
- 2 vine tomatoes, chopped in to pieces
- ¼ cup red wine
- 1 teaspoon cinnamon
- 1 teaspoon oregano
- 1 bay leaf
- 1 can (14.5 ounces) beef broth
- 1 can of water*
- Heat deep pot on medium heat, coating pan with olive oil.
- Lightly coat meat in flour and sprinkle with Sea salt.
- Add to hot pot, brown on all sides.
- Once browned, remove from pot.
- Add a bit more olive oil to pot.
- Add onions and garlic, cook for 2 mins.
- Stir in chopped tomatoes, cook for another 2 mins.
- Add wine and cook for 4 mins or until slightly reduced.
- Add cinnamon, oregano, day leaf, beef broth (fill can with water and add, too).*
- Add meat back in pot.
- Bring to a boil, cover and simmer on low heat for 1.5-2hrs, until meat is tender.
- Season with Sea salt and pepper before serving if needed.