As we enter the winter months which call for red wine, Oenou Yi – Ktima Vassiliades has the perfect recipe for Greek beef stifado (stew). Juicy and tender, melt-in-the-mouth beef stifado with a delicious, slightly sweet, intense sauce that blends wonderfully with our indigenous Maratheftiko variety wine, Geróklima, our emblematic red wine.


For the marinade

  • ¼ cup vinegar
  • 2 tbsps sea salt
  • 1 orange, cut in half
  • 1 sprig of rosemary
  • 1 cinnamon stick
  • 1 bay leaf
  • 4-5 pepper corns

For the stew

  • 2 kg beef
  • 8 medium onions
  • 2 garlic cloves, crushed
  • ½ cup olive oil
  • ¼ cup vinegar
  • 3 fresh tomatoes, peeled
  • 1½ cup Playiá Cuvée Spéciale
  • 2 bay leaves
  • 4-5 allspice grains
  • salt
  • freshly ground pepper
  • orange peel
  • 4 tbsps balsamic cream


  1. Cut the beef into large chunks. Put it in a bowl, sprinkle with salt, pour over the vinegar and cover it with cold water.
  2. Add all the other marinade ingredients in the bowl and let sit for 2 hours in the refrigerator.
  3. Remove the meat from the marinade and pat dry.
  4. Cut the onions into 4 or 6 pieces.
  5. In a large saucepan or hull heat half the olive oil on low to medium; add the onions and let them wither for 10 minutes.
  6. Once the onions start becoming transparent, add the crushed garlic. Let cook for 1-2 minutes and pour over the vinegar. Let the onions and garlic caramelise for 1-2 minutes and the liquids evaporate.
  7. Heat the rest of the olive oil in another pan and brown the meat pieces all around. Put the browned pieces in the pot with the onions and garlic.
  8. Once you reach your last portion of meat to brown, add the wine and the balsamic cream and let them boil all together for 4-5 minutes.
  9. Transfer the whole mixture to the pot with the onions.
  10. Cut the tomatoes crosswise and add them in the pot with the bay leaves, allspice and orange peel.
  11. Cover and simmer the stew for about 2 hours, until the meat becomes really tender and the sauce is thick and creamy.
  12. Towards the end of cooking time, season with salt and pepper. During cooking check the liquids in the pot. If necessary, add a little water.
  13. Serve the stew hot with baked potatoes or French fries or even rice and do not forget to open a bottle of Geróklima by Oenou Yi – Ktima Vassiliades to complete your meal!

*Recipes and dishes presented on the website are not applied in the winery’s restaurant “PLAYIA“.