Authentic home cooking from Greece, with US measurements. 
Beef Stifado
This is the classic recipe for stifado, very delicious. I've made it twice with these ingredients and it was perfect.
A few more secrets
I think that in all these traditional recipes, the method of execution is more important than the number of ingredients. They require patience and a proper cooking sequence. The onions, once sautéed, can be frozen. Thaw them outside the fridge, sauté again with a little sugar and vinegar, and they accompany grilled pork well.
Beef Stifado
This is the classic recipe for stifado, very delicious. I've made it twice with these ingredients and it was perfect.
A few more secrets
I think that in all these traditional recipes, the method of execution is more important than the number of ingredients. They require patience and a proper cooking sequence. The onions, once sautéed, can be frozen. Thaw them outside the fridge, sauté again with a little sugar and vinegar, and they accompany grilled pork well.
Open in Cookpad AppSteps
- 1
In a large pot, heat half the oil and add the floured meat to brown well on all sides.
- 2
Deglaze with the wine, add the tomatoes and juice, the herbs, peppercorns, allspice, and enough hot water. Cover and let it simmer.
- 3
Have the onions ready, peeled, blanch them briefly in boiling water, and drain in a colander.
- 4
In a large pan, add oil and sauté the onions well until they are colored.
- 5
Once the meat starts to soften, add the onions to the pot and pour in the vinegar.
- 6
Let it cook on low heat until the onions are tender and the sauce thickens.
- 7
Add salt towards the end to avoid toughening the meat.
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