Greek Stifado (Greek Beef Stew) Recipe

"You may use 1 cinnamon stick in place of the ground cinnamon, do not reduce the onions, you may add in some carrots and potatoes also, I like spicy so I always add in crushed chili flakes… serve this with crusty buns"

Original is 6 servings

Metric US

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Nutritional

Serving Size: 1 (408.4 g)
Calories 585
Total Fat - 25.8 g
Saturated Fat - 10.4 g
Cholesterol - 258.3 mg
Sodium - 627.5 mg
Total Carbohydrate - 11 g
Dietary Fiber - 1.6 g
Sugars - 5.9 g
Protein - 72.7 g
Calcium - 188.9 mg
Iron - 8.7 mg
Vitamin C - 7 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Heat oil and butter in a Dutch oven over medium heat (use enough oil to coat the bottom of your skillet)

Step 2

Season the beef with salt and pepper. Add in the beef cubes (cooking in batches) cook until browned remove to a plate. Repeat with remaining beef. Return the first batch of beef back to the pot.

Step 3

Add in the oregano, onions and garlic; cook stirring with wooden spoon for 3-4 minutes. Add in wine with all remaining ingredients except the currants and feta cheese; bring to a boil then simmer covered over medium-low heat for about 1-1/2 hours, then discard the whole cloves and bay leaves.

Step 4

Add in the currants and continue to cook (uncovered) over very low heat for about 30 minutes more or until the beef is tender (seasoning with salt and pepper to taste about halfway through cooking). Sprinkle in the feta the last 5-6 minutes of cooking and push down slightly with a spoon.