Stifado is a tasty Greek stew that uses, in this case, beef, tomatoes, shallots, and potatoes. There are many different variations, but this one is quite tasty. It can be eaten as-is or served with orzo pasta, if desired. It doesn’t take much hands-on prep time (aside from peeling the shallots/onions which takes me a very long time), but it does require a bit of time on the stove, so allow yourself plenty of time. You could easily finish it in the slow cooker if you like. Give it a try and let me know what you think!
- 1 pound tomatoes (~450g), or one can pureed tomatoes*
- 1 cup beef broth (~250 ml)
- 1 pound shallots (~450g) or small onions (leave whole, but peel)
- 4 garlic cloves, chopped
- 2 pounds beef stew meat, cut into bite-sized chunks (1kg) (It would also be excellent with lamb.)
- 2-3 fresh rosemary sprigs (dried is okay if you can’t find them, sub maybe a Tablespoon or a little less)
- 1 bay leaf
- 2 Tablespoons red wine vinegar
- 1- 1/4 pound firm (boiling) potatoes, cut into large bite-sized pieces (450-500g)
*If you don’t mind getting out a food processor or blender, I highly recommend blending fresh tomatoes yourself. Some days we just don’t have time for that so you can use a can of pureed tomatoes or something similar, just pay attention to the ingredients.
- Puree the tomatoes, if using fresh.
- Pour a few glugs of olive oil in a large pot that has a lid. Sauté the whole shallots for about 7-8 minutes until they start to brown. Remove from the pan and set aside.
- Add the beef to the pan and sear for about 6-8 minutes until it starts to brown. For the last few minutes add in the garlic. Some batches of beef seem to have lots of water, so if yours fails to brown it isn’t the end of the world. It will still taste good.
- Add back in the shallots to the pan and also add the pureed tomatoes, beef broth, rosemary sprigs, bay leaf, red wine vinegar, and a bit of salt and pepper. Everything should be in the pan except the potatoes.
- Bring to a boil then simmer about 90 minutes. Add the potatoes and simmer 30 minutes more.
- You can serve this with orzo pasta, if desired. Feel free to garnish with more rosemary if you like.