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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


    • 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


    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.

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    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.


    Average user rating

    3 stars