Yield: 6 servings (serving size: 1 cup)
Source: Cooking Light, June 1998
CL Comments: Stifado (stee-FAH-doh) is a Greek casserole stew containing wine, garlic, and cinnamon.
Amy's Comments: This was good. We ate most of it. I probably wont make it again, however, because I do not care for cinnamon in dishes like this and I really could just taste it too much. But the meat was tender, the onions yummy (and not too strong), and overall it wasn't bad (minus the cinnamon).


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


  1. 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.
  2. 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.


Healthy Units: 5 per serving
CALORIES 245 (21% from fat); FAT 5.6g (sat 1.8g, mono 2.1g, poly 0.7g); PROTEIN 28.3g; CARB 18.5g; FIBER 2.3g; CHOL 65mg; IRON 3.5mg; SODIUM 371mg; CALC 62mg;

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