Greek-Style Beef Stew

Nick Sundberg, Executive Chef

Beaumont Inn, Harrodsburg, Kentucky


This flavorful dish submitted by Wayne Wallace is a Stifado-style version from Chef Sundberg.


According to, ďA Greek Stifado is probably one of the most cunning dishes you can cook. On one hand, the ingredients are very simple; apart from the sauce, itís nothing more then beef and onions. On the other hand, however, this is a luxurious treat, with a rich red wine and cinnamon sauce that just oozes sophistication.Ē


The biggest difference Iíve found from this recipe, a true Stifado uses cinnamon usually in the stick form and about half a bottle of red wine. The best accompaniment for such a rich dish would be a loaf of rustic bread to sop every last drop of fragrant sauce.


     2          pounds cubed Beef Stew Meat

     3          tablespoons Butter

     1          medium Onion, diced

     1/4       cup Tomato Paste

     1-1/2    cups Beef Broth

     1-1/2    tablespoons Red Wine Vinegar

     1          teaspoon minced Garlic

     1          teaspoon Oregano

     1          pound Pearl Onions

     1/2       cup Walnuts

     1/2       cup Feta Cheese


Heat butter in a heavy pot. Add cubed beef and brown.


Add onion and cook until soft.


Stir in tomato paste, broth, vinegar, garlic and oregano. Cover and simmer one hour.


Add pearl onions and simmer one more hour. Remove from the heat.


Stir in walnuts and feta. Cover and allow to sit 10 minutes before serving.


Serves 4.


Published Jan 30, 2007

Copyright ©2007 The Ponca City News