Greek Beef Stew


  • 1 kg beef cut into large cubes (chuck steak is best for this)
  • 1 kg small onions
  • olive oil
  • salt & pepper
  • ½ bottle passata
  • 1 glass red wine
  • 1 cinnamon stick, 1 bay leaf, 4 cloves


  1. Peel onions and cut to about same size as beef pieces (about 4 cm square).
  2. Heat olive oil in heavy based saucepan add onions and beef and brown over high heat, turning constantly.
  3. Add salt and pepper, mix well.
  4. Add passata and red wine, lower heat and simmer for about 2 hours with lid on.
  5. Check from time to time and don’t let stick on the bottom!
  6. Mix in cinnamon sticks, bay leaves and cloves and cook for a further hour.
  7. The meat should fall apart, the onions should have turned almost to jam and the sauce should be quick thick. Serve with potatoes, mashed or new and a good Greek salad.

    This can also be done in the slow cooker – prepare meat and onions as above first and then transfer to slow cooker and add the rest of the ingredients. Cook on Low for about 6-7 hours.