Recipe by Kittencal@recipezazz
This is a recipe that you may adjust to your liking, every Greek cook has their own version of this --- you may also add in some carrots and potatoes also if desired, this tastes even better the second day that is if you have any leftovers! --- one cinnamon stick may be used in place of the cinnamon powder, but please do not reduce the onions for this! This can also be cooked in the oven if desired, cooking time will vary depending on the type of beef you use and the size of beef cubes, I use boneless sirloin for this and I also add in 1 tablespoon crushed dryed chili flakes for heat since my family likes things really spicy! --- this is a delicious stifatho!
Top Review by Hunnyboo75
Fantastic, Yet another great recipe. I have tried many Stifado recipes and this has to be the best. As a lover of greek food I have found your recipes to be some of the best home cooked greek food I have found, I do not cook anything else (just glad hubby loves it as much as me). I am now working my way through the rest of your recipes and have yet to be Disappointed. can't wait for your book. There are two types of people in the world, Greeks and everyone else who wishes they were Greek (I may be scottish, but in my heart I am Greek)
- 2 tablespoons olive oil (or as needed, I some times use bacon grease in place of olive oil)
- 2 tablespoons butter
- fresh ground black pepper (more added at the end if needed)
- 2 lbs boneless beef roast (cut into about 1-inch cubes or use beef short ribs)
- 3 medium onions (about 7 cups)
- 1 tablespoon dried oregano (or to taste)
- 3 tablespoons fresh minced garlic (or to taste)
- 1⁄3-1⁄2 cup dry red wine (can use more)
- 3⁄4-1 teaspoon cinnamon
- 1 tablespoon sugar
- 2 tablespoons red wine vinegar
- 4 whole cloves
- 1 (14 ounce) can stewed tomatoes (undrained)
- 1 (14 ounce) can beef broth
- 2 bay leaves
- 1⁄4-1⁄3 cup currants (or to taste)
- 1 cup crumbled feta cheese (or to taste)
Directions See How It's Made
- Heat oil and butter in a Dutch oven over medium heat.
- 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.
- 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, simmer covered over medium-low heat for about 1-1/2 hours, then discard the whole cloves and bay leaves.
- Add in the currants and continue to cook (uncovered) over very low heat for about 30 minutes more, or until the beef is tender. Season with salt and pepper to taste.
- Sprinkle in the feta the last 5-6 minutes of cooking and push down slightly with a spoon.
- Season with more salt and freshly ground pepper if needed.
- Ladle into bowls and serve with crust bread or buns.