Stifado (stee-FAH-doh) is a Greek casserole stew containing wine, garlic, and cinnamon.


6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 245
Caloriesfromfat 21 %
Fat 5.6 g
Satfat 1.8 g
Monofat 2.1 g
Polyfat 0.7 g
Protein 28.3 g
Carbohydrate 18.5 g
Fiber 2.3 g
Cholesterol 65 mg
Iron 3.5 mg
Sodium 371 mg
Calcium 62 mg


1 teaspoon vegetable oil
1 1/2 pounds boned rump roast, cut into 1-inch cubes
2 teaspoons dried oregano
3 garlic cloves, minced
1/2 cup dry red wine
3/4 teaspoon ground cinnamon
1 tablespoon sugar
2 tablespoons red wine vinegar
3/4 teaspoon salt
4 whole cloves
1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
1 (14 1/4-ounce) can fat-free beef broth
6 cups (1/3-inch-thick) sliced onion, separated into rings


Heat the oil in a Dutch oven over medium-high heat. Add half of the beef, and cook for 5 minutes or until browned, turning occasionally. Remove from pan, and keep warm. Repeat procedure with remaining beef.

Return beef to pan; add oregano and garlic, and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef broth), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the onion, and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until the beef is tender. Discard cloves.