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Recipe: Greek Steffotto

I always make this in the fall. It makes the whole house smell wonderful as it cooks. The combination of cinnamon, brown sugar, and vinegar give this a great flavor. Serve it over rice or noodles.

Greek Steffotto Ingredients

  • 2 pounds lean beef chuck, trimmed and cut into 1 inch cubes

  • 1 pound fresh mushrooms

  • cup chopped onions

  • 1 (6 ounce) can tomato paste

  • 1 cup wine vinegar

  • cup packed brown sugar

  • 2 cinnamon sticks

  • teaspoon ground cloves

  • salt to taste

  • ground black pepper to taste

How to Make Greek Steffotto

  1. Brown the chuck in a large pan.

  2. Add mushrooms and onions to meat, and cook until soft. Transfer to an oven proof pan.

  3. Mix together tomato paste, wine vinegar, and brown sugar. Pour this mixture over the meat and vegetables. Add cinnamon sticks, sprinkle of whole cloves, and salt and pepper to taste. Dilute with water to cover all.

  4. Bake at 325 degrees F (165 degrees C) for at least 2 to 2 1/2 hours.

Greek Steffotto Nutritions

  • Calories: 474.4 calories

  • Carbohydrate: 28.2 g

  • Cholesterol: 107.4 mg

  • Fat: 27.5 g

  • Fiber: 2.7 g

  • Protein: 29.9 g

  • SaturatedFat: 11 g

  • ServingSize:

  • Sodium: 340.7 mg

  • Sugar: 23.1 g

  • TransFat:

  • UnsaturatedFat:

Greek Steffotto Reviews

  • WOW, this has some awesome flavor combinations, though I did make some minor changes based on other reviewers comments. I was a bit leary of too much wine vinegar and how that would taste so I only used 1/2 cup of that, less brown sugar (also around 1/2), and whole cloves instead of ground. Even though these changes, I still think it deserves a high rating and we very much enjoyed this meal. Thanks for a great post ProfPam

  • I thought this recipe had a great, rich flavor with a bit of tang from the vinegar. I used a large oven-proof frypan with a tight fitting lid, went right from stove to oven. The recipe says "wine vinegar" - I assumed this was red wine vinegar and it came out fine. Also the recipe calls for 1/4 tsp ground cloves but the instructions refer to "whole cloves" only. I scattered 6 whole cloves over the mix just before putting it in the oven. We ate it straight like a stew, but it would be super over pasta or, if you are really hungry, mashed potatoes Great reheated the next day.

  • Hmm, this did nothing for me. I consider myself a very adventurous eater but the flavors were too strong (vinegar) and not very complex.

  • Great soup. I added brown and wild rice during the last hour to save time making rice.

  • This was a wonderful and flavorful alternative to the norm beef stew....the whole family enjoyed it...the only change i made was to add potatoes...i liked the flavor the red wine vinegar added...and having greek heritage, its nice to finally have a good greek recipe

  • Very interesting, will try this tomorrow. The brown sugar is a new one on me. The recipe is usually spelled stifado in Greek cookery books, and originates in Corfu, I think, where there is a strong Italian influence (the name comes from the Italian stufato, which simply means stewed.

  • When I make this, my kids go nuts... they know its coming because it does make the house smell fantastic My husband really enjoys it too.

  • This is so good - I think it tastes like a barbecue stew. It really did make the house smell wonderful. I dont think kids would like it, as the vinegar might be overpowering to them. Great with roasted potatoes.

  • I followed the suggestions and used about half the red wine vinegar, and since I didnt have cinnamon sticks I just used a ground. It still came out too sweet, yet bland. If I do this recipe again, Ill definately salt the meat while Im browning it and leave out the cinnamon entirely. And, I wont bake it soo long. Some people like meat that falls apart in your mouth, I like a little bit of chew to it. I served this over a bed of rice. Maybe the sweetness could be countered with a salty flavored rice.

  • I made this on a chilly day and it was delicious. It was even better the next day.

  • I thought this was good but my husband didnt really like the clover and cinnamon flavour of which I only added what was in the recipe. My daughter ate it but she didnt rave about it so I may try it next time without the clove and cinnamon. Will keep you posted.

  • We are not Greek but decided to have Greek foods for Christmas dinner this year. This recipe was the hit It was wonderfully rich. I didnt change a thing in the recipe. Thanks

  • Absolutely wonderful. Was looking for a different kind of Greek dish when I found this. Very easy to fix and fills the house with some fantastic smells

  • Love Greek Food This was great I only used half the vinegar and added 1/4 cup tomato sauce and it turned out wonderful. Made this in the slow cooker and will definitely make again.

  • I love red wine vinegar but this had way too much.

  • Cooked this in a slow cooker instead of in the oven and had fantastic results. I followed the recipe exactly (using the whole cloves indicated in the directions instead of the ground indicated in the ingredients list.) The only thing I would caution is that when the directions say "salt to taste" what it really means is bring out the big-guns, this dish needs some salt I have a tendency to under-salt my dishes and dont usually miss it, but despite adding probably a teaspoon and a half of salt to the dish, even I found myself salting my table serving. (ask my hubs you will nearly NEVER see me salting my dish). Other than underestimating how much salt was really needed in this dish, it was simple, quick to assemble, and delicious. We served ours over spaghetti and enjoyed it that way.

Source: Greek Steffotto

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