Beef Stifado, (Stew) A Greek Specialty Recipe With Petit Verdot


  • 1/4 cup olive oil
  • 1-1/2 pounds boneless beef chuck cut into 1-1/2-inch cubes
  • 2 Tablespoons all-purpose flour
  • 12 ounces small white boiling onions, peeled
  • 1 pound tomatoes, peeled, seeded, and chopped
  • 3 garlic cloves, minced
  • 2-1/2 Tablespoons chopped fresh thyme OR 1 teaspoon dried thyme
  • 2-1/2 Tablespoons chopped fresh rosemary OR 1 teaspoon dried rosemary
  • 2-1/2 Tablespoons chopped fresh oregano OR 1 teaspoon dried oregano
  • 1 bay leaf, crumbled
  • 1 teaspoon ground cumin
  • 2 cups of petit verdot
  • 1/2 pound feta cheese, crumbled
  • Salt and freshly ground pepper

Prep Time: 20 minutes   Cook Time: 135 minutes    Total Time: 155 minutes        Yield: 4 servings



Preheat oven to 350 degrees F.
Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, thyme, rosemary, oregano, bay leaf, and cumin to pan. Stir in petit verdot and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350-degree F oven before continuing.)
Stir feta cheese into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve.

Bon Appétit