No image available
Member recipe

Beef Stifado

  • 1
  • 2
  • 3
  • 4
  • 5
(40 ratings)

Member recipe by

Servings

Serves 6

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

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

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

Method

    1. 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)
    2. Then add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes
    3. 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.
    4. then finally add your chopped tomatoes and continue stirring for 5 minutes,
    5. 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,
    6. 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.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Suzysparkle
29th Dec, 2016
5.05
Cooked this for my family today, wasn't sure that it would be a rich sauce and that the meat would be tender after 2 hours but it was. My kids even loves it so it was a hit all round. I will definitely make this again and will throw it all in the slow cooker and leave all day long. I followed the recipe exactly and used 1/4 litre of water and added half a tin of chopped tomatoes in addition to the suggested recipe , I think next time I will add 1/2 a litre so there is a little more sauce for dipping the bread into. Serves six with no leftovers and I used 1kg of lean diced casserole beef
mazmce
19th Aug, 2016
5.05
Love Greek food and this recipe is delicious, I usually cook it in my slow cooker for several hours, a hassle free dish when entertaining
grettondiver
25th Jul, 2016
Although the instructions need slight interpretation, this overall recipe is great. Having eaten loads of variations of Stifado, generally in Cyprus, this is certainly up with the best. I did not use the quantity of olive oil suggested as others before me. I used slightly more onions for extra richness. This will become a regular for me now. Thanks for publishing it.
raquelsquelch
25th Jun, 2016
5.05
Very, very tasty. Having had beef stifado in Greece some years ago I've tried many recipes to try to replicate this dish at home. Up til now I've been disappointed, but having tried this recipe, its the best one I've come across so far. To keep the fat content down I used just 2 tbsp of olive oil and it didn't affect the end result. Served it with a feta salad. Would be great with flatbread too.
Mrs MM
13th Jun, 2016
Fabulous , I cooked it the day before , put in fridge overnight and skimmed off the coagulated fat on the top. i would always cook a dish like this ahead of time as I think flavours improve but I would reduce the oil content . Top recipe
FauxFox
17th Apr, 2016
Excellent recipe. Perfect results each time without any adjustments at all. Like all casseroles just make check it's not drying out occasionally and you're golden. Made a dozen times and can highly recommend.
louge
23rd Feb, 2016
Has anyone tried cooking this in a slow cooker? How long should I cook this in a slow cooker and at what setting?
thecooknotebook
11th Feb, 2016
5.05
I will never try any other Stifado recipe. This one is simply perfect!!!
cjt1943
13th Dec, 2015
5.05
We have a two week holiday in Corfu each year and my first meal is always a stiffado. For the other 50 weeks of the year i just make my own with this excellent recipe and pretend that I'm looking out over Kassiopi harbour rather than my back garden inTelford!
jhughes486
20th Nov, 2015
5.05
Delicious. People ask me for the recipe! I cook more than a kilo for 4 people hoping there'll be some left over - there never is.

Pages

Rachelen
23rd Mar, 2016
I plan to make this for Easter Sunday when I have family round, what cut of beef should I buy? Thank you
louge
22nd Feb, 2016
How long should I cook this and at what setting if I cook it in my slow cooker?
kwpittoors
9th Oct, 2015
Why do you need to use so much Olive Oil. Would it not be possible to use less?
Suzysparkle
29th Dec, 2016
5.05
I only used 2 tablespoons and it was fine
thecooknotebook
11th Feb, 2016
5.05
I use just enough olive oil to slightly fry the ingredients and it's always simply perfect!
sturner88
8th Aug, 2013
Hi, going to cook this tonight, is there a substitute for the red wine vinegar? Also with the cinnamon sticks do u add and then remove or grind them? Last question.... how long would I cook this for in a slow cooker and would it be a low, medium or high heat? Thanks! Sam
Suzysparkle
29th Dec, 2016
5.05
I forgot to remove the bay leaves and cinnamon sticks.... My family just picked them out. Maybe if cooking for guests then pop the bay leaves and cinnamon stick on the top so easy to remove? I cooked in the oven but would probably do this all day on low in a slow cooker or half day in high/medium?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.