The word “stefado” means stew in Greek. We’ve enjoyed this family favorite version of a standard greek beef stew since the 1970s, always topped with Greek Yogurt.
NOTES: Although most stefado recipes call for browning the meat before braising, this recipe does not. (Although we’ve always made this in a dutch oven on the stovetop, it could also be ideal for a slow cooker. If you try that, let us know!) When you cook the meat, go LOW and SLOW. That’s the key to achieving fork-tender beef here. A very gentle simmer is what you want. Never a rapid boil! If a stovetop burner’s “Low” setting is providing too vigorous a boil, try moving the pot to a smaller burner on a low setting.
- 2 lbs Chuck Roast, cut in 1 1/2 in. cubes and seasoned with sea salt and freshly ground black pepper
- 1 1b. pearl or cipollini small onions
- 2 tbsp raisins or currants
- 1/3 cup butter
- 1 tbs brown sugar
- 3 garlic cloves, minced
- 6 oz tomato paste
2/3 cup red wine2 tablespoons red wine vinegar
- 1/2 tsp whole cloves
- 1/4 tsp cumin
- 1 bay leaf
- 1 small cinnamon stick, or 1/2 tsp cinnamon
- Salt and pepper the cubed chuck roast and add to melted butter in a heavy dutch oven on the stovetop over the lowest heat.
- Once the meat is just coated with the melted butter, not browned, place the peeled small onions on top of the meat.
- In a large measuring cup or bowl, whisk together all remaining ingredients and pour over the meat and onions.
- Simmer on LOW for 3 1/2 hours.
- Remove cloves and bay leaf before serving.
- Serve with a bowl of AtlantaFresh Plain Greek Yogurt to top, and warm crusty bread for dipping into the sauce.