Beef Stifado (Greek Beef Stew) is packed with intense flavour and cooked low and slow until the meat is melt in the mouth tender. This hearty stew is the perfect comfort food to serve on cold winter days.
15small shallots, wholeor 4 large shallots roughly chopped
3carrotspeeled and chopped
2celery sticksfinely chopped
4garlic clovespeeled and thinly sliced
1tbspbrown sugaror Sukrin Gold for slimming version
2bay leaves
1cinnamon stick broken in two
¼tspground allspice or 5 whole allspice berries
¼tspground black pepper
⅛tspground clovesor 5 whole cloves
1striporange peeloptional
4tbspred wine vinegar
400g(14oz) tinned chopped tomatoes
2tbsptomato paste
250ml(1 cup) rich beef stock
120ml(½ cup) red winereplace with red wine stock cube for slimming version
salt and freshly ground pepperto taste
2tbspfresh parsleyfinely chopped, to serve
Instructions
Hob Method
Preheat the oven to 160C (325F).
Heat the oil in a large lidded pot (Dutch Oven) or mist with cooking spray. Brown the beef over high heat, in batches, until nicely coloured then set aside.
Deglaze the pan with a splash or red wine or beef stock, scraping any browned bits that have stuck to the pot.
Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar (or sweetener). Cook over low heat for 7-10 minutes, stirring occasionally, until softened. If the pot gets too dry you can add a splash of stock.
Stir in the beef, tomato purée, chopped tomatoes, red wine vinegar, stock/wine and bring to a rolling simmer.
Cover and cook in a preheated oven for 2 ½ hours until the sauce has thickened and meat is tender.
Discard the cinnamon stick, orange peel and bay leaves. Check the seasoning, adding salt and pepper to taste.
Garnish with the chopped parsley and serve with roast potatoes or mash and some crusty bread.
Instant Pot Method
Note you will need use less liquid if using a pressure cooker.
Heat the oil in your Instant Pot using Saute/High. Brown the beef over high heat, in batches, until nicely coloured then set aside.
Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar (or sweetener).
Stir in the beef, red wine vinegar and a total of 1/2 cup (120ml) liquid either beef stock or half stock half red wine.
Add the chopped tomatoes and puree but do not stir. Seal the pot and cook on HIGH PRESSURE for 35 minutes. Allow pressure to release naturally.
If the stew requires further thickening, consider adding 1 tbsp cornflour diluted in equal amount of cold water and heating through.
Discard the cinnamon stick, orange peel and bay leaves. Check the seasoning, adding salt and pepper to taste. Garnish with parsley and serve.
Slow Cooker Method
Note you will need use less liquid if using a slow cooker. If your cooker allows for searing then follow the steps using the inner pot, otherwise use a pot then transfer to cooker.
Heat the oil in a large lidded pot (Dutch Oven) or mist with cooking spray. Brown the beef over high heat, in batches, until nicely coloured then set aside.
Deglaze the pan with a splash or red wine or beef stock, scraping any browned bits that have stuck to the pot.
Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar (or sweetener). Cook over low heat for 7-10 minutes, stirring occasionally, until softened. If the pot gets too dry you can add a splash of stock.
Stir in the beef, tomato purée, chopped tomatoes, red wine vinegar and and a total of 1/2 cup (120ml) liquid either beef stock or half stock half red wine. Bring to a simmer.
Transfer to slow cooker, cover and cook on LOW for 8 hours or HIGH for 6. If the liquid needs to be reduced further, continue to cook on HIGH uncovered for a further 30 minutes.
Video
Notes
Peeling pearl onions If you are using whole pearl onions or small shallots the place in a bowl, unpeeled, and cover with boiling water. Leave to stand for five minutes then drain. Cut the root end off and peel the skins off – the water will soften them and make it much easier to peel.Marinating the beef If you have the time to prep ahead you can marinate the beef with the wine, vinegar, garlic, clove, allspice, bay leaves and orange peel. Place everything in a bowl, mix well, cover and place in the fridge overnight.Add the beef and its marinade in the stew once the vegetables have softened, together with the tomato purée and chopped tomatoes and cook until tender.–––––––––Please note I am not affiliated in any way with Slimming World or Weight Watchers. These weight loss plans are often updated in line with latest nutritional guidance and may change so for accurate information it is best to join as a member. Nutritional information is always approximate and will depend on ingredients and serving sizes.