This is a recipe that you may adjust to your liking, every Greek cook has their own version of this --- you may also add in some carrots and potatoes also if desired, this tastes even better the second day that is if you have any leftovers! --- one cinnamon stick may be used in place of the cinnamon powder, but please do not reduce the onions for this! This can also be cooked in the oven if desired, cooking time will vary depending on the type of beef you use and the size of beef cubes, I use boneless sirloin for this and I also add in 1 tablespoon crushed dryed chili flakes for heat since my family likes things really spicy! --- this is a delicious stifatho!
My Private Note
Units: US | Metric
- 2 tablespoons olive oil (or as needed, I some times use bacon grease in place of olive oil)
- 2 tablespoons butter
- fresh ground black pepper (more added at the end if needed)
- 2 lbs boneless beef roast (cut into about 1-inch cubes or use beef short ribs)
- 3 medium onions (about 7 cups)
- 1 tablespoon dried oregano (or to taste)
- 3 tablespoons fresh minced garlic (or to taste)
- 1/3-1/2 cup dry red wine (can use more)
- 3/4-1 teaspoon cinnamon
- 1 tablespoon sugar
- 2 tablespoons red wine vinegar
- 4 whole cloves
- 1 (14 ounce) can stewed tomatoes (undrained)
- 1 (14 ounce) can beef broth
- 2 bay leaves
- 1/4-1/3 cup currants (or to taste)
- 1 cup crumbled feta cheese (or to taste)
- 1Heat oil and butter in a Dutch oven over medium heat.
- 2Season the beef with salt and pepper.
- 3Add in the beef cubes (cooking in batches) cook until browned remove to a plate.
- 4Repeat with remaining beef.
- 5Return the first batch of beef back to the pot.
- 6Add in the oregano, onions and garlic; cook stirring with wooden spoon for 3-4 minutes.
- 7Add in wine with all remaining ingredients except the currants and feta cheese; bring to a boil, simmer covered over medium-low heat for about 1-1/2 hours, then discard the whole cloves and bay leaves.
- 8Add in the currants and continue to cook (uncovered) over very low heat for about 30 minutes more, or until the beef is tender. Season with salt and pepper to taste.
- 9Sprinkle in the feta the last 5-6 minutes of cooking and push down slightly with a spoon.
- 10Season with more salt and freshly ground pepper if needed.
- 11Ladle into bowls and serve with crust bread or buns.
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Nutritional Facts for Kittencal's Beef Stifado (Greek Stew With Feta)
Serving Size: 1 (307 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 434.7
- Calories from Fat 191
- Total Fat 21.2 g
- Saturated Fat 9.2 g
- Cholesterol 123.8 mg
- Sodium 1081.6 mg
- Total Carbohydrate 19.8 g
- Dietary Fiber 2.3 g
- Sugars 12.8 g
- Protein 39.2 g