Stifado (Greek Beef Stew)
4 servings
servings30 minutes
active time2 hours 30 minutes
total timeIngredients
2 Tbsp plain flour
1 kg stewing beef/chuck steak (cut into 3cm chunks)
2 Tbsp olive oil
12 pearl onions (baby onions or shallots, peeled)
3 garlic cloves (chopped)
500 ml red wine
400 g can chopped tomatoes
75 ml red wine vinegar
1 Tbsp Worcester sauce
1 Tbsp tomato paste/tomato purée
4 bay leaves
2 tsp oregano
1 cinnamon stick
1 tsp allspice berries
2 beef stock cubes
10 dried apricots (optional)
10 prunes (optional)
salt & pepper
sea salt and black pepper
Directions
BROWN BEEF: Preheat oven to 180°C / 350°C / Gas 4. Put the flour in a bowl or ziplock bag, season well with salt and pepper, then toss the meat in the seasoned flour. Heat the oil over high heat in a flameproof casserole dish or wide Dutch oven and brown the meat all over, working in batches. Remove with a slotted spoon and set aside.
COMBINE INGREDIENTS: Over medium heat, cook the onions or shallots in the same dish until golden. Add garlic, red wine, tomatoes, vinegar, Worcester sauce, herbs and spices, stock cubes, apricots and prunes. Bring to the boil, stirring often, then return the meat to the dish with any resting juices.
BRAISE: Transfer to the preheated oven and cook, tightly covered, for 2-3 hours until you have really tender chunks of beef- add water if necessary part way through cooking if the sauce is reducing too quickly.
SERVE: Serve with garlicky broad beans, honey-roasted carrots, baked jacket potatoes, or fresh, crusty bread.
Nutrition
Serving Size
1 bowl
Calories
908 kcal
Total Fat
47 g
Saturated Fat
18 g
Unsaturated Fat
28 g
Trans Fat
3 g
Cholesterol
170 mg
Sodium
864 mg
Total Carbohydrate
51 g
Dietary Fiber
7 g
Total Sugars
28 g
Protein
51 g
4 servings
servings30 minutes
active time2 hours 30 minutes
total time