Unislim Recipes

Greek Stifado Stew

This traditional beef and onion stew is served all over greece. Its usually eaten with boiled potatoes and greens (horta). You can use any greens, e.g. spinach, springgreens, chard,kale,beetroot tops or sorrel.

 Preparation Time
15mins
 Cooking Time
15mins
 Level
Medium
 Serves
4
Bites
1
Ingredients

Low-cal spray

500g Lean stewing or braising steak(all visible fat removed), cubed

20 Baby onions

3 Garlic cloves, crushed

1x400 Can of chopped tomatoes

2tbsp Red wine vinegar

1tbsp Tomato paste

200ml Red wine

300ml Beef stock

1 Bay leaf and 1 cinnamon stick

2 Sprigs fresh thyme or rosemary

A good pinch of dried oregano

800g potatoes, peeled and cut into large chunks

A few sprigs of parsley, chopped

Salt and freshly ground pepper

800g Mixed greens, washed, trimmed and broken into large pieces

Juice of 1 large lemon

4tsp Olive oil

Method

Lightly spray a saucepan with oil and set over a medium heat. Add the beef and cook for a few minutes until browned all over. Remove from the pan and keep warm. Add the baby onions and garlic to the pan, and cook, turning them occasionally, for 5 minutes, until golden brown.

Stir in the tomatoes, vinegar, tomato paste, wine, stock, cinnamon and herbs. Return the beef to the pan and simmer gently for 1¼ hours, until the beef is really tender and the sauce has reduced. Season to taste.

Meanwhile, boil the potatoes in a pan of lightly salted water for about 15 minutes until tender.  Cook the greens in a steamer or colander suspended over a pan of simmering water for 3 minutes or until wilted and just tender. Whisk the lemon juice and oil and gently toss with the greens. Season to taste.

Serve the stifado, sprinkled with parsley, with the boiled potatoes and greens.

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