Greek Stifado with Slow-Cooked Beef and Aromatic Spices

Ingredients

• 2 pounds (900g) beef stew meat, cut into chunks 2 pounds (900g) beef stew meat, cut into chunks
• 3 tablespoons olive oil 3 tablespoons olive oil
• 4 medium onions, thinly sliced 4 medium onions, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
• 2 bay leaves 2 bay leaves
• 1 cinnamon stick 1 cinnamon stick
• 4 whole cloves 4 whole cloves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 50g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot or Dutch oven over medium heat.
2. 2.
   Add the onions and cook until caramelized, stirring occasionally, for about 15 minutes.
3. 3.
   Add the minced garlic and tomato paste, and cook for an additional 2 minutes.
4. 4.
   Increase the heat to high and add the beef chunks. Season with salt and pepper, and brown the meat on all sides.
5. 5.
   Pour in the red wine and let it simmer for a few minutes to allow the alcohol to evaporate.
6. 6.
   Add the beef broth, red wine vinegar, bay leaves, cinnamon stick, cloves, dried oregano, dried thyme, and sugar. Stir well to combine.
7. 7.
   Reduce the heat to low, cover the pot, and let the stew simmer gently for 2 to 3 hours, or until the beef is tender and the flavors have melded together.
8. 8.
   Adjust the seasoning with salt and pepper if needed.
9. 9.
   Serve the Greek Stifado hot, accompanied by your choice of side dishes.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a cut of beef that is suitable for slow cooking, such as chuck or brisket. Trim any excess fat and cut the meat into evenly sized chunks to ensure even cooking.

Tips & Tricks

• For an extra depth of flavor, marinate the beef chunks in red wine and spices overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last 15 minutes of cooking.
• Stifado tastes even better the next day, so consider making it in advance and reheating it for a delicious meal.

Serving advice

Greek Stifado is traditionally served with crusty bread or fluffy rice to soak up the flavorful sauce. You can also pair it with a fresh Greek salad and some tangy tzatziki for a complete Mediterranean feast.

Presentation advice

Garnish the Stifado with a sprinkle of fresh parsley or a few crumbled feta cheese cubes to add a pop of color and enhance the visual appeal of the dish. Serve it in a rustic clay pot or a deep serving dish to showcase its hearty nature.