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Greek Beef Stiffado

Friday, 14 December 2012 21:29 Claire Haas
Enough for 4 portions.


Lean Stewing Beef Cut In To Chunks - enough for four people (I use neck meat for this)
1 Large Roughly Chopped Onion (cut onion in to 4-8 wedges depending on size and peel them apart)
2 Medium Tomatos Roughly Chopped (cut in to 4-8 wedges depending on size)
2 Cloves Garlic Thinly Sliced
Red Wine Vinegar (about a quarter of a cup)
Wine Red or Rose (about half a glass)
Tomato Paste (about a Tbsp, but add more before serving if required to thicken it up)
2 Bay Leaves
Pinch Of Salt
10 Black Peppercorns
Pinch Of Mixed Spices
Olive Oil (about a quarter of a cup)


Heat the olive oil in a large saucepan. Add the meat and brown it.
Add the onions to the pan and saute for about 5 minutes.
Add the rest of the ingredients and enough water to just cover. Mix well and bring to the boil. Reduce the heat and simmer for 2-3 hours until the meat is very tender.


I like to cook my stiffado a day before I want to eat it and keep it in the fridge overnight. Reheating the next day. Nice served with rice, potatoes, chips or even just some fresh crusty bread.
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