Greek Stew (Stifado)

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  • 1-1/2 to 2 lbs. beef stew meat
  • ¼ cup butter
  • 1-1/2 lbs. small onions
  • 1 6 oz. can tomato paste
  • generous ½ cup Chateau Grand Traverse Barrel Fermented Chardonnay
  • 2 tablespoons red wine vinegar
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 1 bay leaf
  • 1 small cinnamon stick
  • 2 – 3 whole cloves
  • ¼ teaspoon ground cumin
  • generous 2 tablespoons currants or raisins
  • Salt and pepper


  1. Season meat with salt and pepper.  Melt butter and coat meat in it, but do not brown.  Arrange onions over meat.
  2. Mix tomato paste, wine, vinegar, sugar and garlic.  Pour over meat and onions. Do not stir.
  3. Add remaining ingredients; cover and simmer 1-1/2 to 3 hours until meat is very tender.  Do not stir. For thicker sauce, remove meat and onions and boil sauce to reduce.
  4. Serve with sesame bread, mashed potatoes and/or steamed green beans, accompanied by a glass of Chateau Grand Traverse Silhouette!

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