Greek Beef Stifado

Beef stifado is a wonderful rich beef stew.

Greek Beef Stifado

My recipe for Greek beef stifado has been carefully created to include many of the traditional flavours of Greek cooking and follows a traditional cooking method. The one pot method is the traditional way that stews have been made for centuries. Browning meat does not hold in more meat juices but you add in this step if you wish. Some would argue that it can create more flavour but it is not traditional and in my opinion not necessary to make great food. The simple ingredients and good quality beef is what gives this stew the fantastic flavour.

You can watch the video here

Ingredients for Beef Stifado - Greek Beef Stew

Recipe for 4 people

500g diced beef 1 tbsp olive oil 1 tbsp plain flour 1/4 tsp black pepper 1/2 tsp salt 1/4 tsp allspice 1/2 tsp mixed spice 1 tsp dried oregano 1 bovril (beef) stock cube 1/4 bottle red wine (can use alcohol free) 1/2 tsp sugar 1 tbsp tomato puree 1 tbsp chopped garlic 2 chopped tomatoes 1 small diced onion 3 bay leaves 1 cup water 1 large carrot 6 - 8 small waxy potatoes

Method

1. Mix spices and flour with meat and stir in pan or dutch oven on medium heat (no need to brown the meat)

2. Add wine and other ingredients except carrots and potaotes and mix

3. Simmer on the hob or in the oven for 1 1/4hrs

4. Add in carrots and potatoes and simmer till everything is cooked.

5. Full cooking time is roughly 2 hrs depending on how large your meat is diced
   

Waxy Potatoes

Choosing the right potatoes is an important step as you do not want your potatoes to break apart in the cooking. Good choices are a "waxy" potato like - new potatoes, baby potatoes, salad potatoes, Jersey Royal, Ayrshire, Charlotte.

Top Tips

* If you do not have allspice or mixed spice - substitute with cinnamon

* stir every 20 mins to prevent the gravy from sticking

* keep pot covered

* easy to make ahead and reheat

Why not try some of my other Greek Recipes

Greek Salad Recipe

Greek salad is a dish with numerous regional variations across Greece, reflecting the country's vast culinary diversity. Presented here is my interpretation of the classic Greek salad, featuring fresh and straightforward ingredients.

Watch the full method on YouTube

You cannot beat the fresh flavours of the salad and the feta cheese. I would reccommend using the best ingredients that you can get to keep the salad fresh and tasty.

Greek Salad (Horiatiki)

Greek Salad, or Horiatiki, is a rustic, no-lettuce dish that celebrates the bold, sun-kissed flavours of the Mediterranean. It’s a harmony of crunchy vegetables, creamy feta, and briny olives, dressed in a minimalist vinaigrette that lets each ingredient shine. Perfect as a side or light main, it’s a timeless staple that balances freshness, texture, and tradition.

Ingredients List

Cucumber

Tomatoes

Green pepper

Onion

Olives

Feta cheese

Extra virgin olive oil

Vinegar

Dried Oregano

Sugar (optional - depends on how strong your onions are)

Salt - sea salt is best

Black pepper

Step-by-Step Guide

1. Prep the Vegetables

• Cucumber: Peel if waxy, then slice into half-moons or chunks.

• Tomatoes: Cut into wedges or halve if using cherry tomatoes.

• Green Pepper: Core and slice into thin strips or bite-sized squares.

• Onion: Thinly slice. If strong, soak in cold water with a pinch of sugar and vinegar for 10 minutes, then drain.

2. Assemble the Base

• In a large bowl, combine cucumber, tomatoes, green pepper, and onion.

• Add a handful of olives (whole or pitted).

3. Add the Feta

• Place thick slices or large cubes of feta on top. Traditional Greek style uses whole blocks rather than crumbles.

4. Season and Dress

• Sprinkle generously with dried oregano.

• Add a pinch of sea salt and freshly ground black pepper.

• Drizzle with extra virgin olive oil (about 2–3 tablespoons).

• Add a splash of vinegar (1–2 teaspoons, adjust to taste).

5. Toss or Serve Layered

• For a rustic presentation, leave the feta on top and serve as-is.

• For a tossed version, gently mix to coat everything in the dressing.

6. Optional Touch

• If onions are still sharp, add a pinch of sugar to the whole salad and mix gently.

🍽 Serving Tips

• Serve immediately or chill briefly (30 minutes max) to meld flavours.

• Pair with crusty bread, grilled meats, or as a vibrant side to moussaka or spanakopita.

• Avoid refrigeration for long periods—tomatoes and feta lose their texture.

Jam Filled Iced Buns

Perfect for Spring and Easter these jam filled buns are great for family get togethers or picnics. In Scotland these buns are popular served with a cup of tea or coffee mid morning or in the afternoon. My recipe is easy to make and fool proof with the easy no - knead dough.

I hope you like the video and that you can make the recipe for yourself. be sure to let me know how you get on and what flavours you make. I like rapsberry and lemon but there are many different variations that you can make.

Recipe

Dough - 500g bread flour / 300ml warm milk / 2 tbsp sugar / 1 packet dried yeast (7g) / 40g melted butter / 1 egg yolk / 1/2 tsp salt

Icing - 1 1/2 cups icing sugar / milk to mix (2-3 tbsp) / pink or yellow food colouring.

Filling - jam (jelly) or lemon curd.

Topping - sprinkles

Method - no knead version

Dough

Mix milk / yeast / sugar and set aside for 10 mins, add to flour minus one cup of flour, add salt and beat wet dough for a few minutes by hand or in mixer. Add in rest of flour and mix dough. Put dough in to an oiled bowl, cover and rise in warm place for 1 hour. Lightly knead dough, roll out and cut circles with cookie cutter, let rise for 1 hour then bake 180C or 350F for 8 - 10 mins till golden brown.

Icing

Mix icing sugar with a little milk to form thick icing, colour with food colourings. Pipe jam or lemon curd into the buns and ice, top with sprinkles.

* Like buns or cakes from the bakery, they are best eaten the same day.