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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
- 3 tablespoons olive oil, divided
- 2 pounds cubed beef stew meat
- 1 large onion, roughly chopped
- 2 cloves garlic, crushed
- 1 (14.5 ounce) can diced tomatoes
- 1 (3 inch) cinnamon stick
- 2 large bay leaves
- 1 sprig fresh rosemary
- 1 teaspoon ground nutmeg
- 1?16 teaspoon ground black pepper, or to taste
- salt to taste
- 1 cup red wine
- 2 tablespoons vinegar
- 2 tablespoons ketchup, or more to taste
- 1 pound baby shallots, peeled
Directions
Step 1
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.
Step 2
Pour beef mixture into a slow cooker and stir in ketchup. Cover and cook on Low until beef is tender, 6 to 8 hours.
Step 3
Meanwhile, heat remaining 1 tablespoon oil in a skillet. Add shallots and saut? until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
Step 4
Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 378 | |
| % Daily Value * | |
| Total Fat16g | 20% |
| Saturated Fat4g | 22% |
| Cholesterol80mg | 27% |
| Sodium261mg | 11% |
| Total Carbohydrate21g | 7% |
| Dietary Fiber2g | 7% |
| Total Sugars7g | |
| Protein31g | |
| Vitamin C14mg | 71% |
| Calcium77mg | 6% |
| Iron6mg | 31% |
| Potassium781mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I was interested in trying this recipe because of the atypical spices. It sounded different. While tasty, it was a bit disappointing, as I didn’t get the layering of flavors I expected. I think it could be made better and faster on the stove top, rather than in a slow cooker.
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This was very good on a cool fall day. I didn’t have six hours to cook it so used a clay pot. You didn’t specify what type of vinegar so I used sherry vinegar. Next time, I think I’d add some oregano. Thanks for the recipe. I’ll make it again.
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What kind of vinegar please?
Balsamic, white, apple cider, malt? I am sure using the wrong one will be a game changer
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Was wonderful. This goes into the company fule fore sure.
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I thought it needed a little more depth so added a tablespoon of Beef Base & Seasoning
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Very nice change from the standard beef stew! Full disclosure – I don’t tend to actually *measure* ingredients on recipes like this, but I used the full ingredient list. (Except for the baby shallots – couldn’t find them at my grocery store so I used pearl onions instead.) The only real change I made was to do this on the stove-top instead of the slow cooker since I didn’t decide in time. I let the beef simmer in a little beef broth for an hour or so to get tender, then cooked most of the liquid off before adding the wine, tomatoes, herbs, and spices. I’m sure letting it stew all day in the slow cooker would have blended the flavors even better, but the stove-top version was very good.
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Making this in the Instant Pot was a breeze. You can saut? then switch to the slow cook method-
Easy!! The meat in this stew was delicious. I loved the warm spices. My store did not have baby shallot so I subbed onions. I think I would have preferred chunked up onion. The sauce flavor was good and needs much salt, so make sure to season your meat and add more before serving. I served it over egg noodles, with crusty bread and with a side of broccoli for added veggies. -
For me, nutmeg and cinnamon overpowered this dish, in a similar way I’ve found Allspice does as well. i just don’t associate those flavors with meat based dishes. My wife felt the same.
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Very tasty with the cinnamon stick and nutmeg addition. Had only white wine so, used that instead and it made a delicious broth. Also added some carrots and celery. Steamed peeled russet potato instead of rice. Used the beef-stew setting on InstantPot after Saute but doubled the cooking time.
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