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Greek Stifado

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Greek Stifado

This delicious winter stew takes a long time to cook but does not need watching. It’s only the peeling of the shallots that is time-consuming – and it’s worth the effort. Allspice, wine and vinegar provide a rich, hearty taste. Serve it with crusty bread, plain rice or boiled or mashed potatoes.

Preparation time:
15 minutes
Cooking time:
120 minutes
Total time:
2 hours 15 minutes 60 minutes 60 minutes 15 minutes
Serves:
 4

Ingredients

  • 500g Shallots
  • 500g Beef for braising, cut into 4cm cubes
  • 375ml Red wine
  • 3 Peppercorns
  • 3 Cloves
  • ½ tsp Allspice
  • 2 tbsp Red or white wine vinegar
  • 2 tbsp Extra virgin olive oil

Method

  1. Put the shallots in a bowl, cover with freshly boiled water and leave for 2–3 minutes; this will make peeling easier. When they are cool enough to handle, drain and peel them.
  2. Put all the remaining ingredients in a large casserole and add enough water to cover. Bring to the boil and remove any scum from the surface. Simmer with the lid on, over a low heat, for about 2 hours, until the meat is tender. If necessary, top up with water during cooking to ensure that the meat remains covered.

Drinks recommendation

The Corker recommends- Greek red not only gives you a taste of the warm, rocky soil and languid summer sun, it also delivers the intrinsic structure and authority of cabernet sauvignon.

Comments and images

Average user rating 3 stars out of 5

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Luria Bertani

Luria Bertani 22 March 2009 18:11

I tried this recipe and I am quite pleased with it but only after adding to it the following ingredients: -two cans of peeled plum tomatoes -garlic, 1 head, cloves cut in half -1 bay leaf -1 cinnamon stick -1 cube beef stock (in place of salt) and served with plain rice.

Voss

Voss 12 November 2008 21:41

The recipe on your web site is not the same as in the October Food Illustrated magazine. I cooked the one from the magazine and it was very good. Now I want to e-mail it to a friend but then I noticed that the one on the web page is quite different. Any explanation?

Waitrose Sales and Support

Waitrose Sales and Support 15 September 2008 13:22

Hi, This was a recipe that appeared in Waitrose Food Illustrated in October 2007, written by Guest Chef Claudia Roden. We can confirm that the recipe is correct as printed and we haven't heard from any other customers saying they didn't like it. Greek Stifado frequently has tomatoes added ...but not essential.

DaniS

DaniS 13 September 2008 21:18

My husband and I just tried to cook this recipe and it was pretty terrible...it was watery and boring! We then Googled 'Greek Stifado' and realised that you have forgotten a KEY ingredient in this recipe - TOMATOES!! You will need to add at least one can of tomatoes to it to make the sauce taste like something and give it some substance...check any other recipe, tomatoes are a must.

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3 stars out of 5

Average user rating Based on 46 ratings

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Nutritional Info

Typical values per serving:
Energy 421.0kcal
Sugars 5.2g
Fat 21.8g
Saturated Fat 6.9g
Salt 0.3g

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This recipe was first published on Waitrose.com in October 2007