September 29, 2008


I would say this is Greek’s version of goulash 😀
The smell while cooking this surrounding my kitchen and it’s divine!
I fried the cumin together with garlic to let it smell even more fragrant.
The flavour is mildly sweet and sour. When serving this, bring the pot on the table to let everyone smell it while you’re serving it 🙂

Note: I noticed there are many variations of this recipe, this one’s using feta cheese. I personally don’t like this cheese, so next time I’d omit it.

3 1/2 lbs (1,8 kg) boneless shoulder or top round of beef, cut into 2-inch cubes
3-4 Tbsp olive oil (more if needed)
1 tsp cumin powder
1 cup dry red wine
2 cups beef or chicken broth
3 cloves garlic, finely chopped
3 tbsp tomato paste
4 tbsp red wine vinegar
10 whole cloves
2 cinnamon sticks (you can use powder one too)
1 tsp oregano
2 bay leaves
2 tsp sugar
1/8 tsp freshly ground black pepper
2 lbs (1 kg) tiny white onions, or coarsely chopped regular onions
4 tbsp corinthian raisins
8 oz (200 gr) feta cheese, cut in small cubes

Heat the oil in a large heavy pot over high heat and cook the beef, garlic and onion until the beef is browned on all sides and the onion is lightly browned around the edges, about 10 minutes. Add the remaining ingredients, except the cheese, and bring to a boil. Reduce the heat and simmer covered until the beef is tender, about 90 minutes. Add the feta cheese at the end of the cooking process, gently cook until it’s completely dissolve. Adjust the taste to your liking. You can serve it with rice or pasta.

Serves 4 to 6.

(I put the cloves in a tea egg so later on it is easy to take it out)


One Response to “Stifado”

  1. bakingforthecure Says:

    This dish looks amazing! great photo!

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