Beef Stifado Recipe

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Beef Stifado

Vickie Parks


Stifado is a flavorful Greek casserole, similar to a thick beef stew, that's cooked in a rich sauce that's full of robust flavors from the red wine, garlic and warm spices (like cinnamon--which is an important ingredient in this recipe). It can be cooked completely on the stove-top in a Dutch oven, or you can finish it off in the oven for a more full-flavored, rich stew.

It's great served with a fresh loaf of crusty bread and a side dish of orzo, rice or boiled potatoes.

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10 Min


2 Hr




1 1/2 lb
boned rump roast, cut into 1-inch cubes
1 tsp
olive oil
2-3 large
1 large
white onion, sliced into thin rings
2 large
tomatoes, sliced (or 14-oz can diced tomatoes, undrained)
3-4 large
garlic cloves, minced
whole cloves
2 c
fat-free beef broth (or 14-ounce can beef broth)
1/2 c
red wine
2 Tbsp
red wine vinegar
3/4 tsp
ground cinnamon
2 tsp
dried rosemary leaves (or dried oregano leaves)
1/2 tsp
ground nutmeg
4 medium
bay leaves
3/4 tsp
3/4 tsp
black pepper
2 c
water (or more, if needed for consistency)
2-3 large
shallots, finely chopped

Directions Step-By-Step

Sear the beef in a Dutch oven with the olive oil, onions and garlic for about 5 minutes or until onions are soft.
Add wine and vinegar to the pan, cover, and simmer for 5 minutes over medium-low heat.
Add cinnamon, stock, cloves, nutmeg, bay leaves, rosemary (or oregano), salt and pepper (adjust seasonings to suit your taste buds), and continue cooking another 5 minutes while stirring frequently (to ensure ingredients are thoroughly blended).
Add tomatoes, and continue cooking another 5 minutes.

At this point, you can continue to cook on the stovetop or transfer to a casserole dish and finish by roasting in the oven which imparts a deeper, more robust flavor.
Preheat oven to 350°F (180°C). Transfer mixture to an oven-proof casserole dish.
Add the water and roast in preheated oven for one hour, stirring occasionally. When stirring, check consistency of the sauce, and if it seems too dry, add more water (about ½ cup at a time) as needed to create a thick sauce.
In the meantime, sauté shallots in a little olive oil for about 5 minutes or until soft. Stir sautéed shallots into the stew, and continue roasting another 20 to 30 minutes or until the beef is thoroughly cooked and tender.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Greek