Beef Stifado

Preparation info
  • Serves


    • Difficulty


Appears in
The Real Greek

By Tonia Buxton

Published 2016

  • About

This is a wonderfully aromatic dish that fills the house with warming aromas of cinnamon and aniseed. This stew is traditionally served with orzo pasta but I like to soak up the slightly sweet tomato sauce with plain rice or pourgouri.


  • 6 tbsp. olive oil
  • 1.5 kg lean stewing beef (e.g. chuck), cubed
  • 1.5


  • Heat the olive oil in a large, heavy-based lidded casserole dish. Brown the meat in batches, setting aside in a large bowl.
  • Add the shallots to the hot oil and gently cook until golden and caramelised. Add the garlic and cook for a further minute before stirring in the vinegar with 300