Stifatho (Beef Stew with Onions)

Submitted by: Jean Claude W.

Stifatho is a Greek word for a meat stew with onions.

It can be made with veal, beef, lamb or even wild game and as we are now in the middle of winter and the big guys are out there with the prehistoric need in the blood to go hunting for the pot, there is plenty of game, at reasonable prices, in the butchers shops at the moment. Look around and try this recipe with Kudu or Impala


2 lbs. boneless chuck beef
1 large onion, whole
2 lbs. of smaller onions, peeled and sliced thin
1/2 cup olive oil
1 tomato, pureed or chopped depending on preference*
1/2 cup red wine
1/4 cup vinegar
5 cloves garlic
20 whole cloves
2 sticks of cinnamon
salt and pepper to taste
* Do not use tomato paste or tomato sauce.


Cut the meat into small pieces. Brown in olive oil in a large pan. Peel the large onion (leaving it whole) and stick all of the cloves into it. Add the onion to pan with the meat. Add the cinnamon sticks, vinegar, tomatoes, and garlic. Add enough water to cover the meat. Cover tightly and simmer until the meat and onions are tender. Remove the onion (with the cloves) and discard it. Also discard the cinnamon sticks. Add the remaining sliced onions to the pan and cook until tender. Add a little more water if needed.

Serve with either rice or mashed potatoes.