Stifado

This traditional Greek stew, known as stifado, features tender beef simmered to perfection with onions, tomatoes, and carrots. Traditionally cooked with red wine, we use tomato purée for deeper umami flavor. Each bite is a symphony of deep, hearty flavors that evoke the warmth and comfort of a Mediterranean kitchen.

Servings

8

Prep Time

15 Min

Cook Time

2.5 Hours

Ingredients

• 3 lbs beef stew meat, boneless
• 3 tbsp Noshejan Peak Greek Technique
• 1/4 cup olive oil
• 24 oz pearl onions, peeled
• 8 garlic cloves, minced
• 3 large carrots, peeled & cut into 1/2" rounds
• 1/4 cup tomato paste
• 1 cinnamon stick
• 2 bay leaves
• 1 cup tomato purée
• 1/4 cup red wine vinegar
• 2 cups beef broth

Instructions

Dry each piece of beef completely so it browns when seared.

In a large soup pot, heat the olive oil over medium-high heat. Add the beef (making sure not to crowd and work in batches if needed) and sear each side for 1 minute. Remove from heat and combine the beef and 2 tbsp Noshejan Peak Greek Technique in a large mixing bowl. Mix well, ensuring all pieces are coated evenly. Set aside.

Add the onions, garlic, and carrots to the same pot, stirring well, and cook over medium-high heat for 3 minutes.

Add the tomato paste and the remaining Noshejan Peak Greek Technique. Mix well and cook for 2 minutes. Add the cinnamon stick, bay leaves, tomato puree, and vinegar. Mix well and scrape the bottom of the pan with a spatula to release any brown bits. Cook for 2 minutes over medium-high heat, stirring often.

Add the seared beef and beef broth. Mix well. Bring to a simmer over medium-high heat. Cover, reduce heat to medium-low, and cook for 1.5 hours, stirring often. Uncover and cook for 30 minutes more on low.

Serve hot with orzo or crusty bread.