Stifatho is a traditional Greek dish that for decades was made with rabbit. Now in more modern times, we make it with beef. It’s a delicious staple, and a perfect hearty winter meal.
This is a “low and slow” dish, that simmers for over two hours to develop flavor, so plan accordingly! It goes well with rice, potatoes, or vegetables.
- 3 pounds stew meat, tenderized
- 12-oz can tomato paste
- 2 cups + 2oz beef broth*
- 1 red onion, chopped
- 1 bay leaf
- ½ teaspoon cinnamon
- ½ teaspoon Cavendar’s Greek Seasoning
- Freshly ground pepper
- Dilute tomato paste with beef broth in large pot.
- Add all ingredients, stir well. (Note there is no heat on the stove yet.)
- Turn burner on high and bring mixture to a boil.
- Reduce heat to low and simmer, covered, for 2.5 hours.
- You can serve hot, or wait until it cools a bit, which will thicken the stew. Goes well with rice pilaf or steamed rice.
*You can replace the beef broth with water.