Greek Beef Stew: A Classic Greek Recipe

This hearty Greek beef stew in a rich tomato sauce, infused with Gratsi Red and a hint of cinnamon, is a dish that will quickly become one of your go-to comfort meals. The slow-cooked beef, tender and full of flavor, soaks up the wine and spices as it simmers gently for hours. The red wine adds depth and warmth to the dish, while the tomatoes and cinnamon create a perfect balance of sweetness and acidity. Stifado belongs on a table built for sharing. Arrosticini (Abruzzo lamb skewers) make a fine companion while the pot simmers — smoky skewers alongside something slow and saucy is a combination worth building an evening around. For sides, schiacciata di patate is a pillowy potato flatbread that soaks up the rich sauce beautifully, while Rita's stewed green beans and vermicelli rice brings a satisfying Mediterranean balance of textures. A bright Greek potato salad with feta rounds out the spread. If the occasion calls for something grand off the grill, bistecca alla Fiorentina is where the evening ends. Open a bottle of Gratsi Red — it goes into the pot and into the glass.

Wash the beef, pat it dry, and season with salt and pepper.

Heat the olive oil in a pot and brown the beef on all sides.

Add the chopped onions and minced garlic, stirring everything together.

Deglaze the pot with Gratsi Red and let the alcohol evaporate.

Add enough hot water to cover the meat. Bring it to a boil on high heat, then reduce to medium heat. Cover the pot and cook for about 2 hours, checking occasionally to make sure the water doesn’t evaporate too much or the bottom doesn’t burn.

Add the blended tomatoes, tomato paste, sugar, and cinnamon stick. Let it cook for about 35 more minutes, or until the sauce thickens.

Serve it over a bed of white tagliatelle, letting the sauce coat the pasta, and finish with a generous sprinkle of freshly grated kefalograviera cheese for that extra layer of flavor. A true taste of Greece! You can also use Parmesan cheese.