Greek Beef and Tomato Stifado

    Greek Beef and Tomato Stifado


    14 people made this

    This version of the traditional Greek beef stew comes from the island of Kefalonia. The spices really make it. It's cooked on the stovetop for 3-4 hours.

    Serves: 2 

    • 400g stewing beef
    • 1/2 cup (60g) plain flour
    • 2 tablespoons olive oil
    • 10 eschalots, peeled
    • 1 tablespoon red wine vinegar
    • 3 garlic cloves, finely chopped
    • 300ml red wine
    • 200ml beef stock
    • 1 (400g) tin of chopped tomatoes
    • 1 cinnamon stick
    • 1 teaspoon allspice
    • 4-5 cloves
    • 1 teaspoon dried oregano
    • 1 bay leaf
    • salt and black pepper to taste

    Preparation:20min  ›  Cook:4hours  ›  Ready in:4hours20min 

    1. Coat the beef with the flour, shaking of any excess. Heat the olive oil in a large pan over a high heat and then cook the beef until browned all over. Remove the beef and set aside.
    2. Add the eschalots and the garlic to the pan and cook for a couple of minutes, until the shallots are starting to brown. Add the red wine vinegar and scrape the pan to release any stuck meat.
    3. Add the beef again and all other ingredients. Season with salt and pepper and mix well. Bring to the boil and then simmer slowly for 3-4 hours. Remove the cinnamon stick and bay leaf before seasoning.

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