Stifado with potato boats and Greek salad

Here’s a delicious Mediterranean-style menu featuring Greek stifado, potato boats, and a classic Greek salad – perfect for a cozy dinner or weekend meal.

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🇬🇷 Greek Stifado with Potato Boats and Greek Salad

Serves: 4

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🍲 Greek Beef Stifado (Stew)

Ingredients:

• 800 g beef chuck or stewing beef, cut into chunks

• 2 tbsp olive oil

• 500 g pearl onions or small shallots, peeled

• 3 cloves garlic, sliced

• 400 g canned chopped tomatoes

• 2 tbsp tomato paste

• 150 ml red wine

• 2 tbsp red wine vinegar

• 1 stick cinnamon

• 2 bay leaves

• 3-4 whole cloves

• 1 tsp dried oregano

• Salt and pepper to taste

• Optional: A pinch of sugar (to balance acidity)

Instructions:

1. In a heavy pot, heat olive oil and brown the beef on all sides. Remove and set aside.

2. In the same pot, add more oil if needed and sauté the onions until lightly golden.

3. Add garlic, tomato paste, wine, vinegar, and spices. Let it simmer 2–3 minutes.

4. Return beef to the pot. Add the chopped tomatoes and a little water if needed to just cover the ingredients.

5. Cover and simmer on low heat for 2–2.5 hours until meat is tender and sauce is rich. Stir occasionally and add water if necessary.

6. Season with salt and pepper, and adjust acidity with a pinch of sugar if needed.

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🥔 Crispy Potato Boats

Ingredients:

• 4 large baking potatoes

• Olive oil

• Salt, pepper

• Paprika (optional)

• Fresh oregano or parsley, for garnish

Instructions:

1. Preheat oven to 200°C (390°F).

2. Wash potatoes and slice them in half lengthwise.

3. Scoop out a little of the center to make a shallow “boat.”

4. Brush with olive oil, season with salt, pepper, and paprika.

5. Place cut side up on a baking tray and bake for 35–45 minutes until golden and crisp.

6. Garnish with herbs before serving. Optional: You can also add a little feta or garlic butter after baking.

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🥗 Greek Salad (Horiatiki)

Ingredients:

• 3–4 ripe tomatoes, cut into wedges

• 1 cucumber, sliced

• 1 small red onion, thinly sliced

• 1 green bell pepper, sliced

• 100 g Kalamata olives

• 150 g feta cheese, in a block

• Dried oregano

• Olive oil

• Red wine vinegar (optional)

• Salt to taste

Instructions:

1. Combine tomatoes, cucumber, onion, and pepper in a large bowl.

2. Add olives and place the feta block on top.

3. Drizzle with good-quality olive oil, a splash of vinegar (optional), and sprinkle with oregano and a bit of salt.

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🍷 Serving Suggestion:

Serve stifado hot with the potato boats on the side to soak up the sauce, and the Greek salad as a refreshing contrast. Enjoy with crusty bread and a glass of dry red wine.