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Dorothy's Stefado
Dorothy's Stefado
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Prep Time:
20 minutes
Cook Time:
180 minutes
Total Time:
200 minutes
A comforting Greek beef stew with sweet small onions, a hearty Fall favorite. Serve with creamy mashed potatoes, Greek salad, feta, olives, and crusty bread for a delicious meal. Family dinner perfection.
Ingredients:
  • 6 pounds chuck roast, cut into large chunks
  • 0.5 cup olive oil
  • 1 teaspoon white sugar
  • 6 pounds small white onions, cleaned and scored
  • 1 (6 ounce) can tomato paste
  • 0.5 cup red wine
  • 0.5 cup red wine vinegar
  • 6 cloves garlic
  • 1 teaspoon whole pickling spices
  • 1 bay leaf
  • 1 cinnamon stick
  • 0.5 teaspoon dried rosemary
  • salt and pepper to taste
Instructions:
  • Brown beef in a large soup pot with oil until it is cooked. Set beef aside. Add sugar to the drippings, then add onions and cook until golden. Remove onions from the pan.
  • Add the beef back to the pot and layer the onions on top. Combine tomato paste, wine, and wine vinegar, then pour into the pot. Place garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag and add to the pan. Season with salt and pepper. Cover and let simmer for 2 to 3 hours, adding more liquid if needed.

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