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My take on Greece's traditional Beef Stifado. Cheap cuts of beef stewed in a fragrant sauce for hours till it melts in your mouth . This happens to be my pa’s favourite greek dish, a man that has a solid diet of brown food this took many variations to get his approval. Serve with vermicelli rice and dressed salad.

Prep Time: 30 mins

Cook Time: 3-4hrs

Cuisine: Greek

Servings: 6


Large saucepan with lid


1KG Chuck steak cubed

Plain flour to coat the meat

4tbsp olive oil

15 shallots peeled

1tbsp tomato puree.

2tsp allspice

4 ripe tomatoes chopped

200ml passata

1 cinnamon stick

1tsp honey

300ml red wine

1tbsp red wine vinegar

5 garlic cloves finely chopped

300ml beef stock

2 bay leaves

2tsp dried oregano

Fresh parsley - for garnish


Coat the chunks of beef in flour and shake off any excess. In a large saucepan on a high heat brown off the beef in the olive oil in batches until golden brown. Remove and set aside.

In the same pan with the beefy fat add in your peeled shallots, cook for around 5 mins until they turn brown (more brown = more flavour). Add in the chopped garlic for a few min before deglazing the pan with the red wine vinegar, be sure to scrape off all those narly bits from the bottom that's where allot of your flavour is.

Add the seared beef and the rest of the ingredients in to the pan. Bring to a boil then simmer on low for around 3hrs with the lid on. Remove the lid and reduce for around 30 min until the sauce has thickened and the meat is falling apart.

Season generously with salt and pepper to taste. Garnish with fresh parsley and serve.


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