Return to Content

Stifado (Beef Stew)

by

Total Time: 1.5

Yield: 8 servings

Stifado is the ultimate comfort food. Serve with pilafi, pasta, or mashed potatoes for a warm and filling meal. (Sophia loves it with French fries.)

Ingredients:

  • 4 pounds stew beef, cut into 1-inch cubes
  • 3/4 cup olive oil
  • 1/2 teaspoon kosher or sea salt
  • 1 large onion, chopped
  • 1/4 cup red wine
  • 1/4 cup fresh or crushed tomatoes
  • 3/4 cup tomato sauce
  • 3 garlic cloves, chopped
  • 2 cinnamon sticks
  • 5-6 cloves
  • 2 bay leaves
  • 2-3-inch piece dried orange peel
  • Dash red-pepper flakes
  • Dash pepper
  • 1/2 cup cold water
  • 1 bag frozen pearl onions
  • Kosher or sea salt

Instructions:

Rinse beef. Fill a large pot 3/4 full with water and add beef. Turn heat to high and bring to a boil. As beef is cooking, foam will rise to the top of the pot; when it does, remove from heat; drain and rinse beef well.

In same pot, add olive oil over high heat. Add beef and salt; saute 5 minutes. Add onion, reduce heat to medium, and saute until onion is tender. Add red wine. Cover and simmer 5 minutes. Add tomatoes, stir, and cook 2 minutes.

Add enough water to cover meat. Add tomato sauce, garlic, spices, and herbs. Simmer on low to medium heat about 2 hours, or until beef is tender.

Using a slotted spoon, remove beef to a plate and set aside. Strain remaining sauce and cold water into another pot; stir to break up lumps.

Bring strained sauce to a boil. Add pearl onions and cook over medium heat 5 minutes. Return beef to the pot and simmer until onions are cooked through.

Add salt to taste. If beef isn't tender enough, add more water and continue simmering (the longer it cooks the better).

Updated Wednesday, August 17th, 2011
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order