Dorothy's Stefado - A Classic Greek Beef Stew

Dorothy's Stefado is a traditional Greek beef stew that is rich in flavors and aromas. This hearty stew is made with tender beef chunks, braised in a savory tomato-based sauce, and cooked with a medley of vegetables and aromatic spices. The slow cooking method ensures that the meat turns out tender and succulent, while the blend of flavors creates a mouthwatering dish that is perfect for any occasion. Serve it with crusty bread or rice for a complete and satisfying meal.

Ingredients

• 2 pounds beef stew meat, cut into chunks
• 1/4 cup olive oil
• 2 onions, sliced
• 4 cloves garlic, minced
• 2 tablespoons red wine vinegar
• 1 cup beef broth
• 1/2 cup red wine
• 1 can (14 ounces) diced tomatoes
• 2 bay leaves
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound small potatoes, halved
• 1 cup baby carrots
• 1 cup frozen pearl onions
• 1/2 cup pitted Kalamata olives
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the beef chunks and brown them on all sides. Remove the beef from the pot and set it aside.
2. In the same pot, add the sliced onions and garlic. Sauté until the onions are soft and translucent.
3. Add the red wine vinegar to the pot and deglaze the bottom, scraping off any browned bits.
4. Return the beef to the pot and add the beef broth, red wine, diced tomatoes, bay leaves, oregano, cinnamon, cloves, salt, and black pepper. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1 hour, stirring occasionally.
6. After 1 hour, add the potatoes, baby carrots, frozen pearl onions, and Kalamata olives to the pot. Stir well to incorporate the vegetables into the sauce.
7. Cover the pot again and continue to simmer for another hour, or until the beef is tender and the vegetables are cooked through.
8. Remove the bay leaves from the stew. Taste and adjust the seasoning if needed.
9. Garnish with freshly chopped parsley before serving. Serve hot with crusty bread or rice.

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