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.
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