Ingredients
1 kg braising steak, sliced
2 teaspoons thyme
2 teaspoons dried oregano
1 teaspoon dried rosemary
2 bay leaves
1 stick cinnamon
100 ml red wine
2 tablespoons red wine vinegar
2 tablespoons olive oil
3–4 small onions, cut into wedges
3 cloves garlic, chopped
400 g can cherry or chopped tomatoes
2 tablespoons tomato puree
1 beef stock cube
150 ml water
Instructions
- In a shallow non-metallic dish, combine thyme, oregano, rosemary, bay leaves, and cinnamon stick. Add red wine and vinegar. Place the beef slices in the marinade, turning to coat. Cover and marinate for at least 3 hours or overnight.
- Preheat oven to 180°C (170°C fan) / 350°F / gas mark 4.
- Heat 1 tablespoon of oil in a frying pan. Cook the onions until softened, then add garlic for 1 minute. Transfer to an ovenproof casserole dish.
- Drain the beef, reserving the marinade. Pat the beef dry with kitchen paper. Heat remaining oil in the pan, brown the beef on both sides, and transfer to the casserole dish.
- Pour the reserved marinade, tomatoes, tomato puree, stock cube, and 150 ml water into the pan. Bring to a boil, then pour over the beef.
- Cover and cook in the oven for 2½–3 hours, until the meat is very tender.
- Remove bay leaves and cinnamon stick before serving.
Notes
- Marinate the beef overnight for the best flavor.
- Use shallots instead of onions for a more traditional stifado.
- For a wine-free version, replace red wine with stock or ale.
- Add vegetables like carrots or mushrooms for extra heartiness.
- For a slow cooker version: cook on high for 4 hours or low for 8 hours.
- The flavors deepen after a day, making it perfect for meal prep or reheating.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Greek
- Diet: Halal
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 520
- Sugar: 7 g
- Sodium: 620 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 47 g
- Cholesterol: 130 mg
