Greek beef and onion stew
Beef and onion stew is the kind of comforting dish to have when the temperatures go down.
Instructions
- Heat oil in a casserole pan and brown beef on all sides over medium-high heat. Remove meat when browned and set aside.
- Add sliced onion and chopped garlic to the pan and cook for 2-3 minutes, until light brown.
- Return meat to the pan. Add tomato sauce, beef broth, vinegar, salt, pepper, cinnamon, and bay leaf. Shake the pan to mix all ingredients well.
- Cover and simmer on a low heat for 3-4 hours, or until meat is very tender. Stir frequently to prevent meat from sticking and add a little more water if necessary, although the sauce should become as thick as jam.
Notes
Remove bay leaf before serving.
Sprinkle over the stew 1 cup feta cheese, crumbled, before serving for a very savory variation.
Substitute 2 cups tomato sauce with 1 can (6 oz) tomato paste + 1 cup water for speed - richer sauce.
Substitute 2 cups home made beef stock with 1 can (10.5 oz) beef broth for speed.
Serve with roast potatoes or mashed potatoes, a perfect accompaniment to the sauce.
Add sliced carrot and potatoes, peeled and cut into cubes, to turn this Greek stew into a one pot meal.
Source
Write stifado in your Greek menu to refer to this beef and onion stew.
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The onions make the rich sauce sweet. Use shallots or French onions for a more delicate flavor.
Clove or nutmeg are other spices that go well with stifado.
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