Recipes Made Easy's Beef Stifado, pronounced "stee-FAH-doh,"is based on the classic Greek beef stew. Slow cooked until meltingly tender this Mediterranean dish is full of flavour. It is a dish that I have enjoyed many a time while holidaying on the Greece.
Transport yourself to the sun-kissed shores of Greece with the tantalizing aroma and flavors of Beef Stifado. This traditional Greek dish showcases the art of slow-cooking, combining tender chunks of beef, onions, aromatic spices, and a touch of red wine. The result? A hearty and comforting stew that will warm your soul and leave you craving more.
Slow and Easy
It's very easy to make at home although does need a nice long slow cook, so some advance planning is needed.
This dish is really enhanced by marinating the beef before cooking. It can be marinaded for up to 24 hours which on the plus side means you can prepare it well in advance.
The remaining prep is really quick, and then it just has to go into the oven for a few hours to cook until tender. Advance preparation and a long slow cook makes it ideal for entertaining because all the work is done by the time your guests arrive.
Ingredients
- braising steak – Braising steak is usually chuck or blade, both very tasty cuts that requires long slow cooking but any cut of beef (including brisket, flank or silverside) that benefits from slow cooking can be used.
- red wine Choose a full bodied red
- Herbs and spices including rosemary, bay leaves, thyme, oregano, cinnamon
- red wine vinegar
- oil
- onions
- garlic
- canned tomatoes – Instead of using chopped tomatoes my usual go to, I have used a can of small whole cherry tomatoes which I think works particularly well but it work well with whole or chopped tomatoes.
- tomato puree (tomato paste)
- 1 beef stock cube
Hints Tips and Variations
- The tomato based sauce should be rich and thick. If it looks like it is drying out too much stir in a little extra water.
- The stew can also be cooked in a slow cooker on high for 4 hours or low for 8 hours.
- Remove the bay leaves and cinnamon stick from the pot before serving.
- Lamb Stifado: Substitute lamb shoulder for the braising steak. Lamb adds a rich and distinct flavour to the dish.
- Chicken Stifado: You can also make a chicken stifado using chicken drumsticks and thighs. Use chicken pieces such as thighs or drumsticks. Reduice the cooking time to 50 minutes to 1 hour.
What to serve with beef stifado
Traditionally beef stifado is served with orzo pasta, rice or chips. I like the last option best as it reminds me of the times I ate it in Greece and although I usually opt for oven roasted chips rather than fried
Served with a glass of red wine and you can almost imagine your on holiday again.
Look for medium to full-bodied red wine with good structure and depth. There are some excellent Greek wines beginiong to appear on the supermarket and wine merchants shelves so consider a Greek red wine if you can get them. You can also get greek wines on line from The Greek Wine Shop
Rioja or another Spanish tempranillo goes well or try an Italian Montepulciano
The bold flavours of a Syrah/Shiraz with its dark fruit notes and peppery undertones can also complement the flavours of stifado.
Beef Stifado
Equipment
- shallow dish to marinade the meat in
- frying pan
- Ovenproof casserole dish
- kitchen paper
Ingredients
- 1 kg braising steak, (2¼lb)sliced
- 2 teaspoons thyme
- 2 teaspoons dried oregano
- 1 teaspoon dried rosemary
- 2 bay leaves
- 1 stick of cinnamon
- 100 ml red wine (4floz)
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 3-4 small onions, cut into wedges
- 3 cloves garlic chopped
- 400 g can cherry tomatoes (14oz) or chopped tomatoes
- 2 tablespoons tomato puree (tomato paste)
- 1 beef stock cube
Instructions
- Place 2 teasspoons each of thyme and oregano, 1 teaspoon rosemary, 2 bay leaves and 1 cinnamon stick , in a shallow non metallic dish. Add 100ml (4floz) red wine and 2 tablespoons vinegar. Then add 1kg (2¼lb) sliced braising steak and turn in the marinade. Cover and allow to marinate for at least 3 hours or up to 24 hours
- Preheat the oven to 180℃ (170℃ fan)/350°F /gas mark 4.
- Heat 1 tablespoon of oil in a frying pan add 3-4 sliced onions and fry until soften. Stir in 3 chopped cloves of garlic cook 1 minute then transfer the onion and garlic to an oven proof casserole.
- Drain the beef reserving marinade, pat dry on kitchen paper. Heat the remaining oil in the pan and brown the beef slices on both sides then add to the casserole dish.
- Add reserved marinade, tin of tomatoes, 2 tablespoons tomato puree, stock cube and 150ml (¼ pt/⅔ cup) water to the pan and bring to the boil. Pour over meat, in the casserole,, cover and cook for 2½-3 hours or until the meat is very tender.
Notes
- The tomato based sauce should be rich and thick. If it looks like it is drying out too much stir in a little extra water.
- The stew can also be cooked in a slow cooker on high for 4 hours or low for 8 hours.
- Remove the bay leaves and cinnamon stick from the pot before serving.
Debbie says
This was totally delicious! I prepared this on the hob and then transferred it to my slowcooker. I also added some Cyprus potatoes and to take this into account, I adjusted the amount of liquid slightly but the sauce still stayed lovely and thick. The cinnamon came through really well but not overpowering. Just beautiful, thank you Jacqueline. This will become a regular dish now in our house!
Jacqueline Bellefontaine says
Glad you find it delicious too Debbie. Popping in a slow cooker is a great idea.
Janet Speirs says
Have made this once before (long time ago), but the recipe called for shallots. wondered why you don't advise them as I've only ever had it in Cyprus with shallots....
Jacqueline Bellefontaine says
There is no reason why you couldn't make it with shallots but I find this day the onions that you tend to buy have a mild flavour and are equally as suitable. I feel that most people in the UK where most of my readers are based are more likely to have onions to hand than shallots and I like my recipes to be made easy.
Marlene says
Hi Jacque,
This looks so delicious . My husband is allergic to anything to do with grapes , can you advise what I can substitute the wine for ? Would love to make your beef stifano
Jacqueline Bellefontaine says
I think this would work well if you marinated the beef in beer a dark ale or stout. Alternatively, marinate the meat in the vinegar with a little extra oil. Then replace the wine with stock at step 5.
Martin Rogers says
Hi the recipe looked so good in your picture i just had to try it .I wasn't expecting it to come out as good as It did i was well shocked .i did tweak it with mushrooms and salt and pepper .i know this recipe was for 4 people but i finished it all up apart from 1 serving which i will take to work It was absolutely delicious i must thank you for the recipe
Jacqueline Bellefontaine says
Thank you Martin for taking the time to comment. I am delighted you enjoyed it so much. sound like you have a similar appetite to my lads. You comment has made my day. Jacqui
Jody says
What cut of meat is braising steak? This sounds delicious! Thank you!
Jacqui Bellefontaine says
Braising steak is usually chuck or blade, both very tasty cuts that requires long slow cooking but any cut of beef (including brisket, flank or silverside) that benefits from slow cooking can be used.
Eb Gargano | Easy Peasy Foodie says
Oh my Jacqui - this looks so up my street and then some! I do so love dishes like this that can be prepped ahead of time and then left to do their thing, while making my house smell gorgeous (and my tummy rumble!) Eb x
Jacqueline Bellefontaine says
Thanks Eb, This is a really good one even if I do say so myself. And you are so right it has the advantage of fantastic aromas as it cooks.