I love Greek food – it’s one of my favorite cuisines. This beef stew reminds me of when we were holidaying in Cyprus. Beef and shallots are simmered in red wine and seasonings until meltingly tender. It takes a little while to make, but it’s worth the wait.
We enjoyed it with roast potatoes and Greek salad, yumz! It’s also delicious with crusty fresh bread.
Adapted from Allrecipes – Kefalonian Beef Stifado
- 400 g (14 oz) cubed stewing beef steak
- 50 g (⅓ c) plain (all-purpose) flour, lightly seasoned with salt and pepper
- 2 T olive oil
- 10 shallots, peeled and chopped in half
- 1 T red wine vinegar
- 3 cloves garlic, finely chopped
- 300 ml (1 ¼ c) red wine
- 200 ml (¾ c and 1 ½ T) beef stock
- 1 x 400 g (14 oz) tin (can) chopped tomatoes
- 1 stick cinnamon
- 1 t ground allspice
- 4-5 whole cloves
- 1 t dried oregano
- 1 dried bay leaf
- Salt and pepper to taste
1. Dredge beef with seasoned flour and shake off any excess.
2. Heat oil in a large pan until hot. Sear beef on all sides, then remove from pan and set aside.
3. In the same pan, fry shallots and garlic until brown. Add red wine vinegar, and stir to deglaze the pan.
4. Return beef to the pan with all the remaining ingredients. Season and mix well.
5. Bring to the boil, then simmer for 3-4 hours, stirring occasionally.
6. Remove cinnamon and bay leaf before serving. Enjoy!