Stefado (Greek-Style Oven Beef Stew)
Tender beef chuck slow-braised with cinnamon, cumin, tomato paste, and pearl onions, then crowned with crumbled feta. This Greek stifado fills the kitchen with warm spice and Mediterranean soul.
YIELD
4 servingsPREP
30 minCOOK
2 hrsREADY
4 hrsStifado is the kind of Greek comfort food that wraps you in warmth from the first spoonful.
Chuck steak gets broiled, seared, and then braised low and slow in a sauce built on tomato paste, red wine vinegar, cinnamon, and cumin.
The cinnamon stick is the secret weapon here, lending a subtle sweetness that balances the tangy tomato base beautifully.
Pearl onions go in near the end, turning silky and sweet as they soak up all those braising juices.
A final scattering of crumbled feta melts just enough to add salty richness to every bite.
Chef Tips
- Broiling the beef first builds a flavorful crust that deepens the braising liquid
- Don’t skip the red wine vinegar; its acidity brightens the whole stew
- Parboil the pearl onions so they hold their shape and turn tender without going mushy
- Serve over orzo or with crusty bread to soak up every drop of that spiced sauce
Ingredients
Directions
On rack in broiling pan broil chuck, turning once, until rare, about 5 minutes on each side; cut into 1-inch cubes.
In 10-inch skillet heat oil over medium-high heat; add chuck and sauté for 5 minutes.
Transfer meat with slotted spoon to a 1½-quart casserole, reserving the pan drippings.
Preheat oven to 350℉ (180℃).
In same skillet stir water, tomato paste, vinegar, and seasonings into pan drippings; bring to a boil, stirring to scrape up any browned particles.
Pour over meat in the casserole; cover and bake for 1½ hours.
Add onions, cover, and bake until meat is tender, about 30 minutes longer.
Remove and discard cinnamon stick.
Top with feta cheese and bake, uncovered, until cheese is softened and heated through, about 5 minutes.
Makes 4 servings.
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