Beef Stifado

This traditional stew is packed with flavour and gets its warmth from fragrant oregano and cinnamon. Our specially blended herb mixture takes the hard work out of cooking and the dish is sure to be a big hit at dinner parties and cosy family meals alike. 

Prep: 45 minutes plus 2.5 hours cooking time

Serves: 4

2-3 sprigs rosemary

2-3 bay leaves

2 tsp dried oregano

125ml red wine

2 tbsp red wine vinegar

2 tbsp of Cretan Life Seasoning Mix for Stifado

2-3 garlic cloves, peeled and crushed

750g-1kg diced beef

6 tbsp olive oil

500g shallots 

400g chopped tomatoes

2 tbsp tomato purée

1 beef stock cube

1. Mix together the rosemary sprigs, bay leaves, oregano, red wine, red wine vinegar, garlic cloves and Cretan Life Seasoning Mix for Stifado. 

2. Stir in the diced beef and then cover the bowl, preferably overnight but at least for 3 hours. 

3. Preheat the oven to 180°C/356°F/Gas Mark 4. 

4. Heat 2 tbsp of olive oil in a large pan and fry the shallots 7-10 minutes, until they start to turn golden brown. Remove them from the pan and set aside. 

5. Using a slotted spoon, remove the beef from the marinade and sear it on all sides in a hot frying pan with some olive oil in it. Once seared on all sides, transfer it to a casserole dish. 

6. Pour over the marinade into a saucepan and then add the chopped tomatoes, tomato puree, stock cube and 100ml water and bring the mixture to a boil. Season it with salt and pepper to taste.

7. Pour the mixture into the casserole dish with the beef, cover it and cook in the over for one hour. 

8. Add the shallots to the mixture, re-cover it and then cook for a further hour or until the meat is tender. 

9. Serve the Stifado casserole with orzo pasta, rice or even some crusty bread. Enjoy!