Greek Cooking

I think I have mastered the Great Greek Stew called Stifado, I have tried many variations and after mixing up a few recipes to allow for taste and avaliablity I have come up with this recipe that we both enjoy and is very near to what we have tasted in the local Tavernas.

First a tip I have learnt about peeling Shallot, Just top & tail them and put them into a bowl of boiled water leave for about 10 minutes then they just slide out of their skins.

500g lean beef stewing or braising, cubed
500g baby shallot onions - peeled.
1 large onions chopped.
1 large tomatoes - peeled & chopped.
2 tablespoons of tomato paste.
1 cinnamon stick.
4 garlic cloves - finely chopped.
1 beef stock cube.
2 sprigs Rosemary.
1 small wineglass of extra-virgin olive oil.
1 glass of red or white wine.
2 table-spoons of red wine vinegar.
Rind & juice of half a large orange.
2 teaspoons of dried oregano.
1 teaspoon of dried Thyme.
Bay leave.
Fresh coarsely ground black pepper and salt.


First I marinade the beef in half the Olive oil-Rind & juice of orange- 1 teaspoon of oregano-1/2 teaspoon Thyme and some black pepper. leave for 2-3 hours in fridge.

Heat the rest of oil in a large casserole dish over medium-high heat and brown the beef in small batches, ensuring that each side of the cubes get properly browned,
Turn the heat to low and saute the chopped onion, When onion is translucent add the garlic and oregano and cook for a couple of minutes until fragrant.

Return the beef to the dish, pour in the red wine and wine vinegar then stir furiously to deglaze the bottom of the pan. Add the rest of the ingredients, except the shallots.

Bring up to the boil and put the lid on. Now, Cook the stifado in the oven at 170C (150C in a fan oven.)It will take at least three hours. Give it a stir from time to time.

Once the time is up, toss in the peeled shallots and cook for a further hour. If the sauce is too thin then leave the casserole partially uncovered for the last half an hour.
I serve this with mashed potatoes to soak up the wonderful gravy.