beef stifado

Name: Beef Stifado
Prep time: 10 min
Cook time: 2 h
Yield: 6
Cuisine: Greek
Ingredients: 1 1/2 pound(s) boned rump roast, cut into 1-inch cubes; 1 teaspoon(s) olive oil; 2-3 large shallots,; 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; 3 - whole cloves; 2 cup(s) fat-free beef broth (or 14-ounce can beef broth); 1/2 cup(s) red wine; 2 tablespoon(s) red wine vinegar; 3/4 teaspoon(s) ground cinnamon; 2 teaspoon(s) dried rosemary leaves (or dried oregano leaves); 1/2 teaspoon(s) ground nutmeg; 4 medium bay leaves; 3/4 teaspoon(s) salt; 3/4 teaspoon(s) black pepper; 2 cup(s) water (or more, if needed for consistency); 2-3 large shallots, finely chopped

(1 RATING)

10 Pinches

Vickie Parks

Renton, WA

Updated on Oct 6, 2015

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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prep time 10 Min

cook time 2 Hr

method Roast

yield 6 serving(s)

Ingredients

1 1/2 pounds boned rump roast, cut into 1-inch cubes
1 teaspoon olive oil
2-3 large shallots,
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
3 - whole cloves
2 cups fat-free beef broth (or 14-ounce can beef broth)
1/2 cup red wine
2 tablespoons red wine vinegar
3/4 teaspoon ground cinnamon
2 teaspoons dried rosemary leaves (or dried oregano leaves)
1/2 teaspoon ground nutmeg
4 medium bay leaves
3/4 teaspoon salt
3/4 teaspoon black pepper
2 cups water (or more, if needed for consistency)
2-3 large shallots, finely chopped

How To Make beef stifado

Step 1

Sear the beef in a Dutch oven with the olive oil, onions and garlic for about 5 minutes or until onions are soft.

Step 2

Add wine and vinegar to the pan, cover, and simmer for 5 minutes over medium-low heat.
Step 3

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).
Step 4

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.
Step 5

Preheat oven to 350°F (180°C). Transfer mixture to an oven-proof casserole dish.
Step 6

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.
Step 7

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.
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