Greek stifado

Greek stifado

11saves
2hours5min


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A tempting beef casserole — with artichoke hearts, broad beans, new potatoes and juicy, purple-skinned kalamata olives — that is ideal for a family Sunday lunch or easy entertaining, and needs only a green salad alongside.

Zoë Harpham

Ingredients
Serves: 4 

  • 300 g pickling onions or shallots
  • 1 tablespoon olive oil
  • 500 g lean beef stewing steak, cut into chunks
  • 2 garlic cloves, crushed
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • 400 g can chopped tomatoes
  • 400 ml red wine
  • 1 bay leaf
  • 350 g small new potatoes
  • 400 g can artichoke hearts, drained and halved
  • 1¼ cups (200 g) frozen broad beans, thawed
  • ⅓ cup (50 g) kalamata olives, pitted and roughly chopped

Directions
Preparation:20min  ›  Cook:1hour45min  ›  Ready in:2hours5min 

  1. Cut the ends from the onions or shallots and place in a large bowl. Cover with boiling water and allow to stand for about 2 minutes to loosen the skins.
  2. Heat the oil in a large flameproof casserole dish over a medium heat. Add the beef and brown evenly, stirring occasionally, for about 8 minutes.
  3. Meanwhile, slip the skins from the onions or shallots. Add the peeled onions or shallots to the casserole dish to brown lightly, stirring frequently, for about 5 minutes. Stir in the garlic with the ground spices.
  4. Pour in the tomatoes with their juice, and the red wine and bring to the boil. Add the bay leaf, reduce the heat to low, cover the casserole dish and simmer gently for 1 hour.
  5. Stir the potatoes into the casserole dish and continue to simmer for a further 30 minutes, covered, until the meat and potatoes are tender. Add the artichoke hearts, beans and olives and cook for a final 5 minutes to heat through. Season to taste.

EACH SERVING

4 portions vegetables

COOK'S TIPS

You can make the whole stew up to 3 days ahead, just leaving out the artichoke hearts, beans and olives. Allow to cool, then cover and keep in the refrigerator. When ready to serve, allow to come to room temperature, then add the remaining ingredients and reheat gently over a low heat until bubbling hot. * If more convenient, cook the casserole slowly in an oven preheated to 180°C.

VARIATION

You can replace the artichoke hearts and olives with 200 g button mushrooms added with the potatoes.

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