My husband has memories of coming home from school and knowing, when he opened the front door, that Stifatho was in the oven. The aroma of beef, onions and garlic, along with its sauce of tomato, red wine vinegar and cinnamon, etc., in Yia Yia's yellow roasting pot, brought much anticipation for the upcoming dinner hour.
This Greek beef stew is easy and quick to assemble and its flavor is phenomenal! I hope you try this recipe at least once. It will quickly become a family favorite in your home.
Pamela

STIFATHO
1/8 - 1/4 cup extra virgin olive oil
2 pounds beef chuck roast, cut into 2-3 inch cubes
10-12 whole white pearl or boiling onions, peeled
3-5 cloves peeled garlic, cut in half lengthwise
1 1/2 teaspoon salt ( or to taste)
1/2 teaspoon ground pepper
1- 8 ounce can tomato sauce
2 tablespoons water
1 teaspoon ground cinnamon (or less)
1 bay leaf
1/4 cup red wine vinegar

DIRECTIONS

Preheat oven to 300 degrees F.

Pour olive oil into a large, heavy roasting pot.
Cut beef into 2-3 inch cubes and add on top of oil.
Peel onions and garlic and add to beef.
Sprinkle salt and pepper over all, stir to combine coating everything in the olive oil.
In a small bowl, combine tomato sauce, water, bay leaf, cinnamon, and red wine vinegar. Stir with whisk to distribute the cinnamon throughout the liquid. Pour over beef, onions, garlic, etc.
Cover with a heavy lid and cook for 2-3 hours until beef is very tender.
Don't open lid before 2 hours.
Serve with fresh baked bread, ( for dipping in the flavorful sauce) a vegetable and a salad.
This recipe can easily be doubled, as long as your roasting pot is large enough.
It can also be made with lamb or venison, although that is not my preference.

"Go, eat your food with gladness, and drink your wine with a joyful heart....."
Ecclesiastes 9:7

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