Greek Beef Stifado with Wagyu Beef andĀ Orzo

March 29, 2021
0 Ratings
Photo by Double8Cattle
  • Prep time 45 minutes
  • Cook time 2 hours
  • Serves 4
Author Notes

This flavorful Greek stew is made with Wagyu beef that has been marinated in red wine, spices, garlic, bay leaves, and vinegar. The tender beef is then simmered with tomatoes, onions, and beef stock. The tasty beef stifado is served over orzo and topped with shaved parmesan. This hearty dish is great for family meals! —Double8Cattle

What You'll Need
  • 2 pounds Double 8 Cattle Company Fullblood Wagyu Beef for Stewing
  • 24 Broiler Onions (peeled, cut in half, ends trimmed)
  • 2 cups Crushed Tomatoes
  • 4 tablespoons Grapeseed Oil (divided)
  • 3 tablespoons Tomato Paste
  • 1 cup Beef Stock
  • 2 cups Orzo Pasta (cooked per package instructions)
  • 4 ounces Parmesan Cheese (shaved)
  • 5 Garlic Cloves (sliced thinly)
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Black Peppercorns
  • 3 Bay Leaves
  • 1/2 teaspoon Ground Allspice
  • 1/2 teaspoon Ground Cloves
  • 1 teaspoon Ground Cinnamon
  • 2 teaspoons Dried Oregano
  • 1 1/2 cups Red Wine
  • 1/4 cup Red Wine Vinegar
  1. Tools - Large Stainless Steel Saucepan, Medium Size Bowl
  2. FIRST STEP Take the Fullblood Wagyu beef for stewing out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE MARINADE Place the Fullblood Wagyu beef for stewing in a medium size bowl. Add all marinade ingredients (sliced garlic, kosher salt, black peppercorns, bay leaves, ground allspice, ground cloves, ground cinnamon, dried oregano, red wine, and red wine vinegar) to the bowl. Mix well. Cover the bowl, and refrigerate for 24 hours.
  4. PREPARING THE FULLBLOOD WAGYU BEEF Once the Fullblood Wagyu beef has marinated, strain the marinade from the beef. Reserve the marinade. Heat a large stainless steel saucepan over medium-high heat, and add in 2 tablespoons of grapeseed oil. Once the oil is slightly smoking, add in the marinated beef. Let the beef brown for 3 minutes on each side. Once browned, remove the beef from the pan, and reserve.
  5. PREPARING THE BEEF STIFADO Add in the remainder of the grapeseed oil to the large stainless steel saucepan. Once hot, add in the peeled and halved broiler onions. Saute the onions for 4 minutes to brown them. Return the browned Fullblood Wagyu beef to the saucepan. Add the marinade. Let it reduce for 5 minutes. Then, add in the crushed tomatoes, tomato paste, and beef stock. Bring everything to a boil. Then, reduce the heat. Allow it to simmer for 1 1/2 to 2 hours (until the beef is tender and the sauce has thickened).
  6. FINAL STEPS When the beef stifado is almost done cooking, prepare the orzo pasta per package instructions. Season the beef stifado with kosher salt and freshly ground black pepper, and discard the bay leaves. Divide the orzo between four plates, and add the beef stifado on top of the orzo. Top each plate with shaved parmesan cheese. Serve, and enjoy!

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