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My recipe for Greek beef stifado has been carefully created to include many of the traditional flavours of Greek cooking and follows a traditional cooking method.  The one pot method is the traditional way that stews have been made for centuries.  Browning meat does not hold in more meat juices but you add in this step if you wish. Some would argue that it can create more flavour but it is not traditional and in my opinion not necessary to make great food. The simple ingredients and good quality beef is what gives this stew the fantastic flavour.



Recipe for 4 people

  •  500g diced beef
  •  1 tbsp olive oil
  •  1 tbsp plain flour
  •  1/4 tsp black pepper
  •  1/2 tsp salt
  •  1/4 tsp allspice
  •  1/2 tsp mixed spice
  •  1 tsp dried oregano
  •  1 bovril (beef) stock cube
  •  1/4 bottle red wine (can use alcohol free)
  •  1/2 tsp sugar
  •  1 tbsp tomato puree
  •  1 tbsp chopped garlic
  •  2 chopped tomatoes
  •  1 small diced onion
  •  3 bay leaves 
  •  1 cup water
  •  1 large carrot
  •  6 - 8 small waxy potatoes


1_ Mix spices and flour with meat and stir in pan or dutch oven on medium heat (no need to brown the meat)

2_ Add wine and other ingredients except carrots and potaotes and mix 

3_ Simmer on the hob or in the oven for 1 1/4hrs

4_ Add in carrots and potatoes and simmer till everything is cooked. 

5_ Full cooking time is roughly 2 hrs depending on how large your meat is diced.


Choosing the right potatoes is an important step as you do not want your potatoes to break apart in the cooking.  Good choices are a "waxy" potato like - new potatoes, baby potatoes, salad potatoes,  Jersey Royal, Ayrshire, Charlotte.


* If you do not have allspice or mixed spice - substitute with cinnamon

* stir every 20 mins to prevent the gravy from sticking

* keep pot covered

* easy to make ahead and reheat.