This hearty Stefado is a traditional Greek beef stew that is deeply flavorful and incredibly satisfying. Tender cubes of beef are slow-cooked with a generous amount of garlic and sweet pearl onions in a rich, spiced tomato-based sauce. The addition of cinnamon, cumin, and oregano provides a warm, aromatic profile, while a splash of white wine and vinegar adds necessary brightness. Finished with crumbled feta and crunchy walnuts, this dish offers a delightful contrast of textures. It is perfect for family dinners or special occasions where you want to serve something rustic yet elegant. Serve over rice or with crusty bread to soak up the savory juices.
Stefado Of Beef & Garlic
Description
This hearty Stefado is a traditional Greek beef stew that is deeply flavorful and incredibly satisfying. Tender cubes of beef are slow-cooked with a generous amount of garlic and sweet pearl onions in a rich, spiced tomato-based sauce. The addition of cinnamon, cumin, and oregano provides a warm, aromatic profile, while a splash of white wine and vinegar adds necessary brightness. Finished with crumbled feta and crunchy walnuts, this dish offers a delightful contrast of textures. It is perfect for family dinners or special occasions where you want to serve something rustic yet elegant. Serve over rice or with crusty bread to soak up the savory juices.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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Parboil the pearl onions and garlic cloves in boiling water for 2-3 minutes until skins loosen; drain and peel them.
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In a large, heavy ovenproof pot with a tight-fitting lid, combine the beef cubes, tomato paste, peeled pearl onions, peeled garlic cloves, white wine, red wine vinegar, bay leaf, oregano, cinnamon, cumin, sugar, salt, pepper, and 1/2 cup of the chopped fresh parsley.
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Stir well to combine all ingredients, then cover the pot tightly with the lid.
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Place the pot in the preheated oven and bake for 1 1/2 to 2 hours, or until the beef is very tender.
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Halfway through cooking, reduce the oven temperature to 300 degrees F (150 degrees C) to ensure the stew simmers gently rather than boiling vigorously.
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Once cooked, remove from oven and skim off any excess fat from the surface of the sauce.
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Ladle the stew into a deep serving platter, ensuring the sauce remains thin and plentiful.
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Garnish generously with crumbled feta cheese, coarsely chopped walnuts, and the remaining 1/2 cup of fresh parsley before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1886.9kcal
- % Daily Value *
- Total Fat 57.9g90%
- Saturated Fat 12.9g65%
- Cholesterol 35.8mg12%
- Sodium 778.1mg33%
- Total Carbohydrate 307.2g103%
- Dietary Fiber 35.9g144%
- Sugars 17.7g
- Protein 72.1g145%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The stew tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you cannot find pearl onions, you can substitute with small whole onions or quartered small red onions.
For a richer sauce, you can add a splash of beef broth if the stew looks too dry during cooking, but traditionally it relies on the natural juices and wine.
Make sure to peel the garlic cloves after parboiling; this makes peeling 30 cloves much easier and faster.
