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


  • Heat the oil in a medium sized saucepan and add the shallots.
  • Cook the shallots until golden to give a caramelised colour and add the diced beef.
  • Fry the beef until lightly coloured and add the plain flour cook gently so the beef is coated in the flour.
  • Add the sliced garlic, oregano and tomato puree and cook for a further couple of minutes.
  • Add all the remaining ingredients and bring the stifado to the boil and simmer gently.
  • 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.
  • Carefully stir the stifado and season with salt andpepper.
  • Serve with freshly cooked orzo pasta

For the pasta:

  • Place the pasta into a sieve and rinse well with cold water to remove some of the starch.
  • 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.
  • Drain into a sieve and place into a bowl.
  • Add a liberal amount of olive oil to stop the pastasticking and a pinch of salt.
  • Serve into a bowl and place the beef stifado on top