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Beef Stifado Recipe (Greek Beef Stew)

  • Beef Stifado is a traditional Greek beef stew recipe that's full of Mediterranean flavors!

    Now I haven't traveled abroad much, only to the Mediterranean, Spain, Malta, Tunisia and my favorite Greece, and whenever I go I always look for this on the menu! But it's a great treat and easy to cook at home.

    This hearty one-pot Beef Stifado recipe requires just five minutes of prep time but for the best results should be left to marinate for a few hours or ideally overnight, so you’ll need to plan ahead. Once the flavors have soaked into the beef, this Stifado can be cooked in about two hours. This recipe serves between six to eight people, so is a great option if you have plenty of mouths to feed or if you like to batch cook recipes and freeze for later. Serve with sautéed potatoes or wild rice and of course, a traditional Greek salad.

    Beef Stifado


    For The Marinade:
    2-3 sprigs rosemary
    2-3 bay leaves
    2tsps dried or 2 tbsps freshly chopped oregano
    125ml red wine
    2tbsps red wine vinegar
    2-3 garlic cloves, peeled and crushed
    3-4 cloves
    1-2 cinnamon sticks, broken into large pieces

    For The Beef:
    750g-1kg diced beef
    6tbsps light olive oil
    500g shallots or small onions, peeled
    400g can chopped tomatoes
    2tbsps tomato purée
    1 beef stock cube
    Oregano leaves, for garnish


    Mix together all the ingredients for the marinade, then stir in the beef, cover the bowl and leave in the fridge for a few hours or, preferably, overnight.

    Set the oven to 180°C/356°F/Gas Mark 4. Heat 2 tbsps of olive oil in a large pan and cook the shallots, or small onions, for 7-10 mins, until they start to turn golden, then remove them from the pan and set aside. Drain the beef as well as possible, reserving the marinade juices.

    Heat 2 more tbsps of oil and cook half the drained beef until it’s seared on all sides and starting to turn brown, then transfer it to a casserole dish. Heat the remaining oil, cook the rest of the beef and add to the casserole.

    Pour the marinade into the pan and add the chopped tomatoes, tomato purée, the stock cube and 100ml water. Bring the mixture to the boil, then pour it into the casserole over the beef. Season. Cover the dish and cook in the oven for 1 hour.

    Add the shallots or onions to the casserole, re-cover and cook for a further hour, or until the meat is tender. Serve garnished with oregano leaves.

    Top tip for making Beef Stifado

    When searing meat, don't turn it too much as that reduces the temperature of the pan. Allow one surface to brown, then turn, until seared all over.

    This recipe is perfect for making in bulk and freezing.