Greek Style Beef Stew
ID: 6640a0fc...
A rich and deeply comforting Greek-style beef stew (Stifado) featuring ultra-tender beef chuck simmered with sweet shallots in a red wine tomato sauce infused with warm spices like cinnamon and cloves.
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🍳 Cooking Flow
Prep and chop the onions, shallots, garlic, and oregano. → Sear the beef in batches in hot olive oil, then set aside. → Sauté the onions, shallots, garlic, cumin, and tomato paste in the same pan. → Deglaze with red wine, add vinegar, stock, beef, cinnamon, cloves, and bay leaves, then cover and simmer for 1 hour. → Add oregano and currants, then simmer uncovered for another hour to reduce the sauce.
Cooking Steps
Brief Cooking Order
Prep and chop the onions, shallots, garlic, and oregano. → Sear the beef in batches in hot olive oil, then set aside. → Sauté the onions, shallots, garlic, cumin, and tomato paste in the same pan. → Deglaze with red wine, add vinegar, stock, beef, cinnamon, cloves, and bay leaves, then cover and simmer for 1 hour. → Add oregano and currants, then simmer uncovered for another hour to reduce the sauce.
Introduction
A rich and deeply comforting Greek-style beef stew (Stifado) featuring ultra-tender beef chuck simmered with sweet shallots in a red wine tomato sauce infused with warm spices like cinnamon and cloves.
Step 1
Prepare the vegetables: peel and large dice the yellow onions, halve and peel the shallots (keeping the root intact), roughly chop the garlic, and finely chop the fresh oregano.
Step 2
Heat olive oil in a large pot over medium-high heat. Sear the diced beef chuck in batches with a pinch of salt for about 5 minutes (2.5 minutes per side) until lightly browned, then transfer to a plate and set aside.
Step 3
In the same pan, add the diced yellow onions and halved shallots. Sauté for about 3 minutes, stirring regularly to pick up the beef flavor and char slightly. Add a splash of oil or water if the pan gets too dry.
Step 4
Add the chopped garlic to the pot and sauté for only 45 seconds, stirring constantly to prevent it from burning.
Step 5
Stir in the ground cumin and concentrated tomato paste, cooking and mixing continuously for 1 minute to caramelize the tomato paste.
Ingredients List
Important Notes
Always sear the beef in batches to prevent overcrowding the pan, which causes the meat to steam instead of browning.
Be very careful not to burn the garlic; 45 seconds of sautéing is enough to release its flavor without burning.
If the pan gets too dark while sautéing the onions, a tiny splash of water or oil will help lift the fond safely.
If you cannot consume alcohol, substitute the dry red wine with an equal amount of beef or chicken stock.
If fresh oregano is unavailable, substitute with 1 1/2 tsp of dried oregano.
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