Chef Dominic Hirst from The Cooking School at Dean Clough shares this week’s recipe - a traditional Greek stew with beef.

Dominic Hirst, chef tutor at the Cooking School, Dean Clough
Dominic Hirst, chef tutor at the Cooking School, Dean Clough

This is a hearty and thick sauced stew made with beef and sweet shallots. Serve with freshly baked bread or orzo pasta or rice.


800g - 1kg of lean beef cubed

500g of shallots

1 large onion

2 tomatoes

4 garlic cloves

3-4 cloves

1 vegetable stock cube

150ml extra virgin olive oil

250ml of red wine

2 tablespoons red wine vinegar

2 tablespoons tomato puree/paste

1/2 cinnamon stick

3 sprigs rosemary

1/2 - 1 teaspoon ground nutmeg

4 bay leaves


- chopping board

- sharp knife

- wooden spoon

- measuring jug

- frying pan

- casserole dish

- medium bowl

How to make it

1. Put meat in a frying pan and sear the meat then add the olive oil, onions and garlic. Leave until onions start to go soft (about 5 minutes). Add the red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes.

2. Add your cinnamon, stock cube, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. Keep stirring to let all your ingredients mix together.

3. Add your chopped tomatoes and continue stirring for 5 minutes.

4. Transfer to a clay pot or casserole dish and add about 1/4 - 1/2 litre of water. Be careful not to drown the sauce. Then cook for at least one hour in the oven on a moderate heat, keeping checking - you don’t want it to dry out - and add water if needed. You are aiming for a thick rich sauce texture.

5. Whilst cooking place your 500g of shallots into hot water to soften the skin and peel, then fry these in a little olive oil. Be careful not to burn them. Just aim to soften them and add a little colour. Add these to Stifado after one hour of cooking in the oven and then add them to the pot and cook for a further 1 hour until the meat is tender.