5 from 5 votes
Prep Time 20 minutes
Cook Time 1 hour 55 minutes
Total Time 2 hours 15 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 500 g Beef (shoulder or hip)
  • 0,5 tsp Ground cumin
  • 0,5 tsp Dried oregano
  • 1 Cloves
  • 1 tsp Coarse sea salt
  • 2 tbsp Flour
  • 5 tbsp Olive oil
  • 1 tbsp Butter
  • 1 tbsp go. Tomato paste
  • 200 ml Dry red wine
  • 2 size Beefsteak tomatoes
  • 3 size Garlic cloves
  • 1,5 Bay leaves
  • 0,25 Pcs. Cinnamon stick
  • Pepper salt
  • 1 Tbsp. Sugar
  • 8 small Onions or shallots
  • Sunflower oil
  • 2 tbsp Red wine vinegar
  • 2 Tbsp easy go. Food starch
  • 300 ml Beef or vegetable stock approx.



  • Finely pound the cumin, oregano, clove and sea salt. Cut the meat into bite-sized pieces and sprinkle with half of the seasoned salt in a bowl and massage it in a little. Pour boiling water over tomatoes, let them sit in it for a few minutes, then rinse with cold water and peel off the skin. Then remove the stem and cut it into small pieces. Skin the garlic, finely chop. Preheat the oven to 160 ° O / bottom heat. Have a roasting pan or casserole dish of approx. 20 x 20 cm ready.


  • Sprinkle the flour over the pieces of meat and use a spoon to turn them around and coat them thoroughly. Heat the olive oil with the butter in a pan, fry the meat cubes all around, add the tomato paste, fry briefly and then deglaze everything with the red wine. Bring it to the boil, stir in the tomatoes, garlic, bay leaves, cinnamon stick and the remaining herb salt, transfer everything to the roaster, close it (either with a lid or aluminum foil) and slide it into the oven on the second rail from the bottom. Then let it stew for 60 minutes.
  • Meanwhile, peel the small onions but leave them whole. 10 minutes before the first 60 minutes of the meat is cooked, fry the onions in a pan in a little sunflower oil and let them get colored for 10 minutes. Then add to the meat together with 2 tablespoons of red wine vinegar, distribute both and pour in enough beef or vegetable stock to just cover everything. It may be that not the entire fund is needed. Close the roaster again and put it back in the oven. The following cooking time is another 45 - 50 minutes. In the last 5 minutes, remove the lid or aluminum foil, stir the starch in a little cold water, stir into the sauce and let it set for the remaining minutes. Finally, season everything once again and you can serve.
  • Actually, before serving, chopped parsley is sprinkled over the Stifádo, but unfortunately I didn't have any in the house .....
  • The side dish was Greek white bread, coated with garlic and salted olive oil and roasted in the oven. You can also serve pasta or potatoes with it.
  • The link for the Greek white bread: Greek white bread
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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