Stifado is a Greek stew that can be prepared with beef, veal or lamb. For this version I used beef. Cut the meat into 5 cm cubes. Melt butter in a casserole and brown the meat on all sides brown. First comes from meat juice. Once the juice is cooked, the meat is brown. Pour half of red wine. Add chopped tomatoes with juice and tomato paste.


Pour boiling water. Cover and cook on medium heat 10 minutes. Heat olive oil in a nonstick pan. Dice the onion, crush garlic and fry in olive oil both glassy. Then to the meat. Season with cinnamon, oregano, salt and freshly ground pepper. Stifado covered over low heat, let simmer for about 1 1 / 2 hours, until meat is very tender.

Shortly before the end of cooking add the remaining red wine. Garnish with chopped parsley. Stifado, as shown in the picture above and serve with Kritharaki noodles or fresh white bread or rice to serve.


¤ 500 g Beef
¤ 20 g Butter
¤ 1 / 8 L Red wine
¤ 1 can Diced tomatoes
¤ 2 tablespoons Tomato paste
¤ 1 / 8 L Water, hot
¤ 1 tbsp Olive oil
¤ 2 Onions
¤ Garlic
¤ 1 / 2 tsp Cinnamon
¤ Oregano
¤ Pepper, salt
¤ 2 tablespoons Parsley

Serves 3 – 399 cal per serving, 20 mins Prep – 120 min Total