Beef Stifado

This is a popular Greek dish, really rich sauce with lots of flavour serve with roast potatoes or just some nice crusty bread.

Recipe uploaded by

Richard

18 ratings 5

Recipe by Richard

Member

Difficulty and servings

Serves 6

Preparation and cooking times

put meat in a frying pan and sear the meat then add the olive oil, onions and garlic leave until onions start to go soft (about 5 minutes)
Then add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes
then add your cinnamon, stock cube, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. keep stirring to let all your ingredients mix together.
then finally add your chopped tomatoes and continue stirring for 5 minutes,
then transfer to a clay pot or casserole dish and add about 1/4 - 1/2 litre of water, be careful not to drown the sauce, then cook for at least one hour in the oven on a moderate heat, keeping checking you dont want it to dry out and add water if needed you are aiming for a thick rich sauce texture,
whilst cooking place your 500 grams of shallots into hot water to soften the skin and peel, then fry these in a little olive oil, be careful not to burn them, just aim to soften them and add a little colour, add these to Stifado after one hour of cooking in the oven and then add them to the pot and cook for a further 1 hour until the meat is tender.

Latest comments and suggestions

Results 1-20

Rai

20 July 2010

Rai commented on this recipe

I followed this recipe to the last detail and WOW.. what can I say. That is either a fantastic recipe or im a great cook. I know im not a great cook!!! I fancied experimenting with other recipes, I definately made the right choice. Absolutely perfect.

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Rai

20 July 2010

Rai rated this recipe

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Sue

21 July 2010

Sue commented on this recipe

very easy to make and tasted gorgeous this recipe is one i will definitely be making again.

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Richard

03 August 2010

Richard commented on this recipe

Glad you liked it folks, made another batch last night mmmmm

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hecticdad

14 September 2010

hecticdad commented on this recipe

I cooked this last night, it was simply delicious. I even brought a portion for my lunch today and it tasted even better. Many thanks!

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JenC

31 October 2010

JenC rated and commented on this recipe

Made this today with lamb....AMAZING

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Richard

10 February 2011

Richard rated and commented on this recipe

made this OMG it was gorgeous, I cut out the nutmeg as im not a fan but this meal was divine!

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rachel88

14 February 2011

rachel88 commented on this recipe

im plannin on making this i love stifado just a quick question when you put it in the oven do you cover your casserole dish with lid or tin foil etc thanks in advance

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Richard

01 March 2011

Richard commented on this recipe

Hi Rachel, I always use a lid never tried with foil... if your not a fan of nutmeg I would cut this out I made it for a friend and they didnt like nutmeg and found it dosnt really need it. anyway your in for a treat.... enjoy and let me know how it goes down. Richard

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Chrissie

03 March 2011

Chrissie commented on this recipe

Hi Richard - I am cooking this dish for a dinner party on Sat. and wondered what veggie's to use. Thought maybe a medley of peas beans snow peas, sproting brocolli ? What do you think? Many thanks

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PieMan

19 March 2011

PieMan commented on this recipe

Hi Richard. Can you be a little more precise on the moderate oven temp? Would that be about Gas 4? Cheers

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Richard

12 May 2011

Richard commented on this recipe

Good luck with the dinner party chrissie im sure all your guess will be impressed with the Stifado. yeah any type of beans id say would go well with this dish, maybe some roast potatoes seasoned with rosemary. PieMan, id say Gas mark 4/5 just keep an eye on it so that your sauce doesnt dry out this is the key, keep adding a little water to try and keep it to a tomato puree type consistency, hope you all enjoy,

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Carol

30 May 2011

Carol rated and commented on this recipe

Hi Richard, Just cooking this dish, in your methods, you say to add the shallots to the Stifado after one hour of cooking in the oven, then add to the pot and cook for a further hour, does this mean you cook the shallots on their own in the oven for an hour before adding them to the Stifado? Thanks.

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Richard

01 June 2011

Richard commented on this recipe

Hi carol, put your stifado in the oven for 1 hour and then add the uncooked shallots for a further hour of cooking. let me know how it goes.... Im going to be adding another recipe soon "Morrocan Lamb/Chicken Tagine".

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Laura

08 July 2011

Laura commented on this recipe

Hi Richard I am cooking this dish for a dinner party tomorrow evening, I just wanted to check can you transfer the food into a slow cooker to cook?

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Lina

22 July 2011

Lina rated this recipe

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Graham

28 July 2011

Graham commented on this recipe

I'm making an attempt at this, but as I live in Saudi Arabia, I had to go without the red wine, and nutmeg was a little hard to come by (it's an illegal stimulant apparently) It's in the oven as I type. Smells great so far.

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missp75

03 August 2011

missp75 commented on this recipe

Made this at the weekend for friends - very positive feedback from all! I loved the subtle hint of cinnamon and nutmeg. Just one thing - towards the end of the cooking time, the sauce 'separated' it was very 'oily' - is that because I kept adding water to it as it was cooking, as opposed to adding it all in one go at the beginning? Great recipe though - thanks!

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Richard

10 August 2011

Richard commented on this recipe

Hi miss75, yeah I get that a little bit you can either remove the excess oil with a spoon at the end of stir it in if you only have a little excess.

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PALF

16 September 2011

PALF commented on this recipe

Hi im planning on making as i loved stifado every time iv'e been to greece , just wondering if you can make it in a slow cooker

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Ingredients

800grams - 1kg of lean beef cubed
500 grams of shallots
1 large Onion
2 tomatoes
Garlic Cloves (to taste) I used 4 cloves
Cloves 3-4
vegatable stock cube
small wine glass of extra virgin olive oil
Glass of Red Wine
2 tbsp of red wine vinegar
2 tbsp of tomato puree/paste
1/2 cinnamon stick
3 sprigs of rosemary
1/2 - 1 tsp of ground nutmeg
4 bay leaves
black pepper
salt

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Difficulty and servings

Serves 6

Preparation and cooking times

Ingredients

800grams - 1kg of lean beef cubed
500 grams of shallots
1 large Onion
2 tomatoes
Garlic Cloves (to taste) I used 4 cloves
Cloves 3-4
vegatable stock cube
small wine glass of extra virgin olive oil
Glass of Red Wine
2 tbsp of red wine vinegar
2 tbsp of tomato puree/paste
1/2 cinnamon stick
3 sprigs of rosemary
1/2 - 1 tsp of ground nutmeg
4 bay leaves
black pepper
salt

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