Stifado (Greek Beef Stew)
I adapted this recipe from Cookbook of the Jews of Greece,
by Nicholas Stavroulakis, Lycabettus Press, 1986. It's a dish for those who love
hot peppers and aromatic spices. I serve it with Turkish pilaf or plain rice, some type of seasonal
squash, and crusty bread. Just being in the house when beef stifado is cooking, is a pleasure because of
the marvelous aroma.
Sauté onions in 1 T. oil until brown. Remove to a small plate.
Heat remaining oil in the same pan and sauté the meat until brown.
Stir in the garlic and all the spices except the rosemary.
Simmer for 5 minutes. Add the wine; simmer for 10 more minutes.
Add the onions, tomato sauce, honey, and rosemary.
Add wine if the sauce does not cover the meat. Simmer slowly, covered,
for about 2 hours until the meat is fork-tender. Cool, remove any accumulated fat, and reheat to a
simmer. Serves 8-10.
- 3 T. olive oil
- 2 medium onions, chopped coarsely (2 cups)
- 3 pounds beef chuck, cut into 1 inch cubes
- 10 or 12 ounces of canned tomato sauce
- 4 garlic cloves, minced
- 3 cups full-bodied red wine
- 1 bay leaf
- 1 tablespoon honey
- 15 whole allspice
- 6-8 small dried hot peppers
- 12 whole cloves
- 3 small sticks of cinnamon
- 1 T. paprika
- 1 tsp. dried rosemary