STIFADO (GREEK STEW)

This is my YiaYia’s recipe and it will not disappoint!

Stifado (Greek Stew)

Ingredients

• 5 Tsp Pickling Spice

• 4 Tsp Whole Allspice

• 4 lbs Beef (chuck boneless/pot roast), cut into 1 inch-cubes

• 2 Tsp Seasoned Salt

• 1 Tsp Black Pepper

• 4 Onions, diced

• 4 Cloves of Garlic, minced

• 4 - 6 oz cans Tomato Paste

• 1 lb Frozen Pearl Onions

• 1 tbsp Red Wine Vinegar

• ¼ c Grapeseed Oil

• 4-5 c Water

• Salt + Pepper, to taste

• 16 oz Orzo pasta, cooked

• Feta Cheese for serving

Directions

1. Season beef with seasoned salt and pepper.  In a large stock pot, over medium heat pour in the oil, add the meat and cook until browned, take beef out of the pot and set aside.  

2. Sauté onions in the empty pot until soft (about 4-5 minutes) then add garlic for 30 seconds, stirring.  

3. While the onions saute, place pickling spices and allspice in a tea strainer or tie in cheesecloth.

4. Add tomato paste, beef and enough water to cover into the pot (about 4-5 cups).  Add spices (tea strainer or cheesecloth); bring pot to a boil then simmer for an hour.  

5. Check water level and add if needed, then simmer for another hour or until beef is tender (long is always better!).

6. Add the pearl onions and cook for another 45 minutes.  

7. Add the red wine vinegar and cook for another 10 minutes.

8. Add salt and pepper to taste if needed.

9. Serve over cooked orzo then topped with feta cheese.

A low carb option would be to serve the stew over cauliflower rice.