Can I make this stew ahead of time?

Yes. Like many beef stews, it often tastes even better the next day after the flavors have had time to meld. Cool it, refrigerate overnight, and reheat gently on the stove.

What should I serve with Dorothy's Stefado?

Mashed potatoes are the classic pairing in the article. Greek salad, feta, olives, and crusty bread also work well for a full meal.

Do I need a spice bag?

A spice bag makes it easy to remove the whole spices at the end. If you do not have one, you can tie the spices in cheesecloth or strain them out before serving.

Can I substitute the red wine or red wine vinegar?

You can use more of one liquid if needed, but the combination of wine and vinegar gives the stew its sweet-tart Greek flavor. If substituting, keep the total liquid similar and taste as you go.

How do I know when the beef is done?

The beef should be very tender and easy to cut with a spoon or fork after the 2 to 3 hour simmer. If it is still tough, continue cooking gently and add a little liquid if the pot looks dry.

How should I handle the onions?

The onions are time consuming to clean, but they are a signature part of the dish. Scoring them helps them cook through and absorb the sauce while holding their shape.

Recipes

Dorothy's Stefado (Greek Beef Stew)

This is a Greek beef stew made with small onions. This is my mom's recipe, and every Fall--without fail--you could smell it simmering in the kitchen. Serve it with a large bowl of mashed potatoes. Of course a Greek salad, some feta & olives, and crusty bread give this meal the final touches. The onions can be time consuming to clean, but well worth it when your family sits down to eat. The leftovers are great too!

Submitted by: Kathy Walstrom from Glenview, IL
Yield: 10 - 12 servings

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Ingredients

chuck roast, cut into large chunks 6 pounds
olive oil 1/2 cup
white sugar 1 teaspoon
small white onions, cleaned and scored 6 pounds
tomato paste 1 (6 ounce) can
red wine 1/2 cup
red wine vinegar 1/2 cup
garlic 6 cloves
whole pickling spices 1 teaspoon
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bay leaf 1
cinnamon stick 1
dried rosemary 1/2 teaspoon
salt and pepper to taste,
Greektown Seasoning 1/2 teaspoon

Preparation Instructions:

In a large soup pot, cook beef in oil until browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.

Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.

More About This Recipe

The onions let out liquid as they cook, so be careful not to add too much water at the beginning. When stew is done, remember to remove the spice bag.

If you prefer, you can cook this in a roaster, in your oven, at 275 degrees F(135 degrees C). Watch the time though; it may take longer.

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Based on 1 reviews

Customer Reviews

Kathy W

I love this stew…it’s comfort food at it’s best. Dorothy has more recipes in her new cookbook ‘From our Hearts to Your Table…Favorite Recipes from a Greek AMerican Family’. You can view her info at www.acupfuloflove.com

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Dorothy's Stefado (Greek Beef Stew)

Spices

Featured in this Recipe

Bay Leaves, Turkish

Rosemary, Cracked

Greektown Seasoning

Ingredients

Preparation Instructions:

More About This Recipe

Spices

Featured in this Recipe

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Comments

Customer Reviews