Μοσχαράκι Στιφάδο στη Χύτρα Ταχύτητας Επ. 26
Μοσχαράκι Στιφάδο στη Χύτρα Ταχύτητας Επ. 26 is a medium Greek recipe that serves 6. 350 calories per serving. Recipe by Άκης Πετρετζίκης on YouTube.
Prep: 20 min | Cook: 50 min | Total: 1 hr 25 min
Cost: $34.00 total, $5.67 per serving
Ingredients
- 1 kg Beef Stew Meat (cut into 2‑3 cm cubes)
- 1 kg Veal Sweetbreads (rinsed and patted dry)
- 30 g All-Purpose Flour (for coating the beef)
- 5 Tbsp Olive Oil (extra‑virgin, divided)
- 130 g Red Wine (dry, for deglazing)
- 50 g White Wine Vinegar (adds acidity)
- 2 Tbsp Tomato Paste (concentrated flavor)
- 2 cloves Garlic (minced)
- 1 stick Cinnamon Stick (whole)
- 2 Bay Leaves
- 3 Allspice Berries (whole (μπαχάρι))
- 1 tsp Granulated Sugar
- 150 g Water
- to taste Salt
- to taste Freshly Ground Black Pepper
- 2 Tbsp Fresh Oregano Leaves (chopped, for garnish)
- 150 g Feta Cheese (crumbled, optional topping)
- 1 loaf Crusty Bread (sliced, for serving)
Instructions
Trim and Cube the Beef
Trim any excess fat from the beef stew meat and cut into 2‑3 cm cubes. Place the cubes in a bowl, sprinkle with salt, and toss to coat evenly.
Time: PT5M
Coat Beef with Flour
Add the 30 g of all‑purpose flour to the seasoned beef and toss with your hands until each piece is lightly dusted. The flour will later thicken the sauce and prevent sticking.
Time: PT3M
Brown the Beef
Heat 2 Tbsp of olive oil in a large skillet over medium‑high heat. Add the flour‑coated beef in a single layer and brown on all sides, about 5 minutes. Remove the beef and set aside.
Time: PT5M
Temperature: Medium‑high
Prepare the Sweetbreads
Rinse the veal sweetbreads under cold water, then soak them in a bowl of cold water for 2 minutes to loosen any membrane. Pat dry with paper towels.
Time: PT3M
Sauté the Sweetbreads
Add another 1 Tbsp olive oil to the skillet if needed. Add the sweetbreads and sauté for 2‑3 minutes until they develop a light brown color. Transfer them to the bowl with the beef.
Time: PT3M
Temperature: Medium
Deglaze with Red Wine
Return the skillet to the heat, pour in the 130 g red wine, and stir, scraping up the browned bits from the bottom. Let the wine reduce for about 2 minutes.
Time: PT2M
Temperature: Medium
Transfer to Pressure Cooker
Place the browned beef and sweetbreads into the pressure cooker. Add the remaining 2 Tbsp olive oil, 50 g white wine vinegar, 2 Tbsp tomato paste, 150 g water, minced garlic, cinnamon stick, bay leaves, allspice berries, sugar, and a pinch of salt and pepper. Stir to combine.
Time: PT5M
Pressure Cook
Seal the pressure cooker lid. Set the valve to high pressure (yellow). When the indicator turns green, start timing and cook for 40 minutes.
Time: PT40M
Release Pressure and Finish
After 40 minutes, turn the valve to vent to release pressure safely. Open the lid, taste and adjust seasoning with extra salt or pepper if needed. Drizzle a little extra‑virgin olive oil and sprinkle fresh oregano and freshly ground black pepper.
Time: PT5M
Serve
Serve the stew hot on a plate, accompanied by crumbled feta, fresh oregano, and slices of crusty bread for dipping.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 12 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains dairy, Contains gluten
Allergens: Dairy (feta), Gluten (flour)
Ingredient Substitutions
- Instead of Beef Stew Meat: Chuck roast, Beef short ribs
- Instead of Veal Sweetbreads: Liver, Kidney
- Instead of All-Purpose Flour: Rice flour (gluten‑free)
- Instead of Olive Oil: Canola oil
- Instead of Red Wine: Beef broth with a splash of balsamic
- Instead of White Wine Vinegar: Apple cider vinegar
- Instead of Tomato Paste: Tomato purée (use 1 Tbsp)
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Cinnamon Stick: ½ tsp ground cinnamon (add later)
- Instead of Bay Leaves: Dried thyme
- Instead of Allspice Berries: Ground allspice (¼ tsp)
- Instead of Granulated Sugar: Honey (½ tsp)
- Instead of Salt: Sea salt
- Instead of Freshly Ground Black Pepper: White pepper
- Instead of Fresh Oregano Leaves: Dried oregano (1 tsp)
- Instead of Feta Cheese: Greek goat cheese
- Instead of Crusty Bread: Pita, Ciabatta
Equipment Needed
- Large Skillet or Frying Pan
- Pressure Cooker (electric or stovetop)
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Small Bowl (for flour)
- Wooden Spoon or Spatula
- Serving Plate
- Serving Bowl (for feta & bread) (optional)
Critical Steps — Do Not Skip
- Coating the beef with flour before browning to prevent burnt flour and to thicken the sauce.
- Browning the meat and sweetbreads to develop deep flavor.
- Setting the pressure cooker to the correct pressure level and cooking exactly 40 minutes.
Chef Tips from the Video
- Use beef with natural collagen (e.g., shank or brisket) for an extra‑rich, gelatinous sauce.
- Add a splash of extra‑virgin olive oil at the end for a glossy finish.
- Fresh oregano added just before serving preserves its bright flavor.
Troubleshooting
Sauce is too thin after pressure cooking.
Simmer the stew uncovered on medium heat for 5‑10 minutes to reduce, or stir in a teaspoon of cornstarch slurry.
Meat is still tough.
Cook an additional 10‑15 minutes under pressure, or ensure the pressure cooker reached full pressure before timing.
Flour coating burned before meat browned.
Use medium heat and add the flour‑coated meat quickly, stirring constantly to prevent the flour from scorching.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Brown the beef and sweetbreads a day ahead and refrigerate; reheat in the pressure cooker with a splash of water.
- The stew tastes even better the next day as flavors meld.
Frequently Asked Questions
What is the cultural significance and history of Beef Stifado in Greek cuisine?
Stifado is a traditional Greek stew that dates back to the Ottoman era, originally made with rabbit or game. Over time, beef became the most common protein, and the dish is celebrated for its sweet‑savory flavor profile created by wine, cinnamon, and a hint of sugar.
What are the traditional regional variations of Stifado within Greece?
In Crete, Stifado often includes olives and a touch of orange zest. In the Peloponnese, pork or lamb may replace beef, and some islands add raisins for extra sweetness. The core spices—cinnamon, bay leaf, and allspice—remain consistent.
How is Beef Stifado traditionally served in Greek households?
It is typically served hot in a shallow bowl, accompanied by crusty bread or a slice of rustic country loaf for soaking up the sauce, and often topped with crumbled feta and fresh oregano for brightness.
On what occasions is Beef Stifado traditionally prepared in Greek culture?
Stifado is a comfort food for family gatherings, especially during winter holidays, Easter, and name‑day celebrations. Its hearty nature makes it a favorite for cold evenings and festive meals.
How does Beef Stifado fit into the broader Greek cuisine tradition?
Greek cuisine balances savory, sweet, and aromatic flavors. Stifado exemplifies this balance with its wine‑based sauce, cinnamon sweetness, and the richness of slow‑cooked meat, reflecting the Mediterranean love of layered, rustic dishes.
What are the authentic traditional ingredients for Beef Stifado versus acceptable substitutes?
Authentic ingredients include beef stew meat, red wine, white wine vinegar, tomato paste, cinnamon stick, bay leaves, allspice berries, and a pinch of sugar. Substitutes can be red wine broth for wine, ground allspice for berries, or beef broth with a splash of balsamic for vinegar.
What other Greek dishes pair well with Beef Stifado?
Stifado pairs beautifully with Greek lemon potatoes, a simple Greek salad, or a side of braised greens (horta). A glass of robust Greek red wine, such as Agiorgitiko, complements the stew’s deep flavors.
What makes Beef Stifado special or unique in Greek cuisine?
The combination of wine, cinnamon, and a touch of sugar creates a sweet‑savory depth rarely found in other Greek stews. The use of sweetbreads adds a luxurious texture and extra collagen, making the sauce silky and rich.
What are the most common mistakes to avoid when making Beef Stifado at home?
Common errors include over‑cooking the flour coating, which can turn bitter; not browning the meat enough, resulting in a flat flavor; and cooking the stew for too short a time, leaving the meat tough. Follow the browning step and the exact 40‑minute pressure time for best results.
Why does this Beef Stifado recipe use a pressure cooker instead of a traditional pot?
A pressure cooker reduces cooking time by up to 70 % while still extracting collagen and flavor from the meat, giving a tender, gelatinous sauce in only 40 minutes compared to 2‑3 hours on the stovetop.
Can I make Beef Stifado ahead of time and how should I store it?
Yes, the stew can be prepared a day ahead. Cool it to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop or in the pressure cooker with a splash of water.
What does the YouTube channel Άκης Πετρετζίκης specialize in?
The YouTube channel Άκης Πετρετζίκης focuses on traditional Greek home cooking, offering step‑by‑step tutorials of classic dishes, tips for using Greek ingredients, and modern twists on family recipes.
How does the YouTube channel Άκης Πετρετζίκης' approach to Greek cooking differ from other Greek cooking channels?
Άκης Πετρετζίκης emphasizes practical, time‑saving techniques such as using a pressure cooker for classic stews, while still preserving authentic flavors. He often explains the cultural background of each dish, which many other channels overlook.
Last updated: August 21, 2026
