Greek Beef Stew topped with Greek Yogurt

Greek Beef Stew topped with Greek Yogurt

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 wine
    2 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


  1. Salt and pepper the cubed chuck roast and add to melted butter in a heavy dutch oven on the stovetop over the lowest heat.
  2. Once the meat is just coated with the melted butter, not browned, place the peeled small onions on top of the meat.
  3. In a large measuring cup or bowl, whisk together all remaining ingredients and pour over the meat and onions.
  4. Simmer on LOW for 3 1/2 hours.
  5. Remove cloves and bay leaf before serving.
  6. Serve with a bowl of AtlantaFresh Plain Greek Yogurt to top, and warm crusty bread for dipping into the sauce.


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