A traditional Greek stew, Stifado is cooked low and slow until the meat is meltingly tender.
I did not intend to post a recipe for Greek Beef Stifadostewtoday. No, that was quite possibly the furthest from my mind. What I wantedto do is bake a cake, make cookies and decorate our enormous tree. But the best laid plans usually go awry on Sundays – and this one was no exception.
Doesn’t help that my head is actually in full holiday mode – as in ‘let’s cuddle on the sofa and watch a film in front of the fire’… and I conveniently forget it’s not technically the holidays yet.
But anyway, back to the stifadowhich I made a few weeks ago when my brain was still functioning.
This is quite possibly one the most intense tasting and aromatic stews out there (on par with the blog’s most popular recipe), full of festive spices like cloves, cinnamon and allspice.
In Greece it is frequently made with rabbit which why I think I refused to try it as a child. This version uses braising steak instead, marinated overnight in red wine and spices, then cooked for almost 2 hours until the meat is simply melting and the sauce has thickened.
Serve it with mash or roast potatoes with some crusty bread to mop up the delicious sauce. In Greece it is sometimes served with orzo or other types of pasta but I think the potatoes are a better match.
I followed the recipe in Ultimate One-Pot Dishes quite closely and it tastes fairly traditional. Although I usually can’t be asked to marinate anything, I think it is an important step here.
Luckily all it involves is mixing the meat with a very simple marinade overnight. Although I have not tried this recipe in a slow cooker yet I have a feeling it is a perfect candidate for the crockpot treatment.
HAVE YOU MADE MY ONE-POT GREEK BEEF STIFADO STEW?
MORE COMFORTING STEWS HERE
- Pressure cooker Guinness beef stew
- One-pot Spanish chicken, chorizo and lentil stew
- Slow cooker Brazilian feijoada stew
- Chicken, chorizo, olive and chickpea stew
One-Pot Beef Stifado StewPrint Rate
For the marinade
- 1/2 bottle dry red wine
- 4 tbsp red wine vinegar
- 4 garlic cloves peeled and thinly sliced
- 5 cloves
- 5 allspice berries
- 2 bay leaves
- 1 strip orange peel
- 1 cinnamon stick broken in two
For the stew
- 900 g | 2 pounds chuck steak cubed
- 15 small shallots
- 2 celery sticks finely chopped
- 2 carrots peeled and chopped
- 400 g | 14oz tinned chopped tomatoes
- 2 tbsp tomato paste
- 1 tbsp sugar
- salt and freshly ground pepper
- olive oil to fry as needed
- 2 tbsp fresh parsley finely chopped, to serve
- Put the cubed meat in a large lidded container, add all the ingredients for the marinade and mix together. Cover and leave in the fridge overnight.
- The following day, preheat the oven to 160C (325F).
- Put the shallots in a large bowl and cover with boiling water. Leave for a couple of minutes and then drain. Peel the skins off and set aside.
- Drain the meat and keep the marinade. Pat dry with some kitchen paper.
- Heat a glug of olive oil in a large casserole and brown the meat for 3-4 minutes. You may need to do this in batches. Set aside.
- Add the shallots, celery and carrots to the casserole and a splash more oil if needed and cook over low heat for 10 minutes until the vegetables have softened.
- Pour the marinade in the casserole together with the chopped tomatoes and paste, sugar and meat. Stir everything together. Season with salt and pepper.
- Cover and cook for 2 – 2 1/2 hours until the sauce has thickened and meat is tender. Check the seasoning and add the chopped parsley.
- Serve with roast potatoes or mash and some crusty bread.