Greek stifado is a beef stew and my all-time favorite Greek dish. Chunks of tender beef are cooked with shallots in a rich, aromatic tomato sauce. Serve with boiled rice and a good supply of crusty bread to mop up the decadent sauce!
Ingredients
- olive oil: 3 Tbsp (divided)
- beef stew meat: 2 pound (cubed)
- onion: 1 piece (chopped)
- garlic: 2 clove (crushed)
- tomatoes: 1 can (14.5 ounce can, diced)
- cinnamon stick: 1 piece (3 inch)
- bay leaves: 2 piece
- sprig fresh rosemary: 1 piece
- ground nutmeg: 1 tsp
- 1⁄16 teaspoon ground black pepper: (to taste)
- salt: (to taste)
- red wine: 1 cup
- vinegar: 2 Tbsp
- ketchup: 2 Tbsp (to taste)
- baby shallots: 1 pound (peeled)
Metric Conversion
Stages of cooking
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Heat 2 tablespoons oil in a large skillet over high heat. Add beef, onion, and garlic; cook and stir until meat is browned on all sides and onion is translucent, 6 to 8 minutes. Add tomatoes, cinnamon stick, bay leaves, rosemary, pepper, and salt. Cook over medium heat, stirring occasionally, for about 3 minutes. Stir in wine and vinegar.
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Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.
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Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and sauté until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
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Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.
