Beef Stifado

Recipe by Darrin Hosegrove
Try this delicious recipe from Darrin Hosegrove and the inspirational team at Ashburton Cookery School and their Greek Meze cookery course.


Serves 2

  • 400g beef chuck diced with a little fat attached
  • 12 small shallots, peeled and cut in half
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp tomato puree2 cloves garlic, sliced
  • 2 bay leaves
  • 4 cloves
  • 1 cinnamon stick
  • ½ tsp freshly grated nutmeg
  • 1 tsp dried oregano
  • 100ml dry red wine
  • 3 tbsp red wine vinegar
  • 2 tbsp plain flour
  • 1 tbsp cooking oil
  • Sea salt and black pepper

And for the Pasta:

  • 100g orzo pasta
  • 500ml water
  • Olive oil
  • Sea salt 


  1. Heat the oil in a medium sized saucepan and add the shallots.
  2. Cook the shallots until golden to give a caramelised colour and add the diced beef.
  3. Fry the beef until lightly coloured and add the plain flour cook gently so the beef is coated in the flour.
  4. Add the sliced garlic, oregano and tomato puree and cook for a further couple of minutes.
  5. Add all the remaining ingredients and bring the stifado to the boil and simmer gently.
  6. Place a tight fitting lid on the saucepan and placein a pre-heated oven at 160°C for 2 – 3hours or until tender and the sauce has thickened.
  7. Carefully stir the stifado and season with salt andpepper.
  8. Serve with freshly cooked orzo pasta

For the pasta:

  1. Place the pasta into a sieve and rinse well with cold water to remove some of the starch.
  2. Place the pasta into a pan and cover with cold water, bring to the boil and simmer forapprox. 10 mins or until the pasta is just cooked.
  3. Drain into a sieve and place into a bowl.
  4. Add a liberal amount of olive oil to stop the pastasticking and a pinch of salt.
  5. Serve into a bowl and place the beef stifado on top