Greek stifado with beef from Kefalonia

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Greek stifado with beef from Kefalonia
Greek stifado with beef from Kefalonia


  • 400 g cooking beef, coarsely chopped
  • 50 g flour
  • 2 tablespoons olive oil
  • 10 small shallots, peeled and whole
  • 1 tablespoon red wine vinegar
  • 3 cloves garlic, pressed
  • 300 ml red wine
  • 200 ml beef broth
  • 1 small can chopped tomatoes
  • 1 cinnamon stick
  • 1 teaspoon allspice
  • 4-5 cloves
  • 1 teaspoon dried oregano
  • Fresh parsley leaves for sprinkling
  • 1 bay leaf
  • S alt and pepper to taste


Roll the beef in the flour. Beat well so that no excess remains. Heat the fat in a frying pan over high heat. sear the meat on all sides until browned. Remove the meat from the pan and set aside to rest. Add the onions and garlic to the pan. Cook, stirring, for a few minutes until softened and browned. Add the vinegar and stir until the pan deglazes and skims off any meat and fat residue on it. Return the beef to the pan. Season with s alt and pepper. Add all other ingredients. Stir. Bring to a boil, reduce heat and simmer for about 3 hours. Remove from heat. Remove the cinnamon stick and bay leaf.

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