Recipes Made Easy's Beef Stifado 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 Greek islands. 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 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 which makes it ideal for entertaining.
Somewhere between the marinating and the long slow cook, magic happens and the flavour of this stew is developed. Trust me it is worth the wait. To keep prep time short I cook the meat in large slices, rather than using diced beef. This way you just have a few pieces of meat that need a couple of minutes on each side to brown over a high heat which dramatically cuts down the browning time and the amount of oil needed, so its a win win. When served the meat can easily be broken into smaller pieces.
Instead of using chopped tomatoes 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.
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
and with a glass of red wine and I can almost imagine I'm on holiday again. The stew can also be cooked in a slow cooker on high for 4 hours or low for 8 hours
Beef Stifado
Ingredients
- 1 teaspoon dried rosemary
- 1 kg braising steak, sliced
- 2 bay leaves
- 2 teaspoon thyme
- 2 teaspoon dried oregano
- 1 stick of cinnamon
- 100 ml red wine
- 2 tablespoon red wine vinegar
- 2 tbsp rapeseed oil
- 3-4 small onions, cut into wedges
- 3 cloves garlic chopped
- 400 g can cherry tomatoes (or chopped tomatoes)
- 2 tablespoon tomato puree (tomato paste)
- 1 beef stock cube
Instructions
- Place the herbs cinnamon stick , red wine and vinegar in a shallow non metallic dish. Add the beef 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 the onions and fry until soften. stir in garlic cook 1 minute then transfer 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, tomatoes, tomato puree, stock cube and 150ml (1¼ pt/⅔ cup) to the pan and bring to the boil. Pour over meat, cook for 2½-3 hours or until the meat is tender.
Debbie
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
Glad you find it delicious too Debbie. Popping in a slow cooker is a great idea.
Janet Speirs
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
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
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
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
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
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
What cut of meat is braising steak? This sounds delicious! Thank you!
Jacqui Bellefontaine
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
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
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.