Hereford Beef Stifado

This tasty Hereford Beef and red wine stew is a classic Greek dish that can be served with potatoes, pasta or crusty bread.

Serves: 3-4

Total time (prep and cooking): 3 hours


  • 3 tablespoons olive oil
  • 675g Hereford stewing beef, cubed
  • 3 cloves garlic, finely chopped
  • 1 large onion, chopped
  • 2 tablespoons tomato puree
  • 1 tablespoon dark Muscovado sugar
  • 350ml Greek red wine
  • 1 tablespoon red wine vinegar
  • 2 bay leaves
  • 1 pinch ground cumin
  • ½ teaspoon ground cinnamon
  • 1 teaspoon salt
  • Pepper, to taste
  • 50g butter
  • 450g small onions


  • Heat the oil in a large casserole and brown the beef in batches. Remove from the pan and set aside.
  • Add the garlic and onions to the pan and cook for about 5 minutes until lightly browned.
  • Return the beef to the pan and add the tomato puree and sugar, stirring to coat the meat.
  • Add the wine and just enough water to cover the meat.
  • Stir in the vinegar, bay leaves, spices, salt and pepper. Stir well, cover and simmer for about 1½ hours, until the beef is just tender.
  • Heat the butter in a frying pan and brown the small onions over a medium heat.
  • Add the onions to the Hereford beef mixture, cover and cook for about 20-30 minutes, until the onions are tender.