Greek vegetable stifado

Greek vegetable stifado

15 mins
Cooking time
35 mins
Deidre Rooney

You can use beans you have cooked yourself for this but using tinned beans means you can have a very hearty stew on the table in about 45 minutes.

From the grocer


Quantity Ingredient
60ml olive oil
1/4 teaspoon ground cloves
1/2 cinnamon stick
80ml tomato passata
1 tablespoon white wine vinegar
250ml white wine
500ml chicken stock or water
2 dried bay leaves
1 1/2 teaspoons soft light brown sugar
400g tinned butterbeans or other white beans, drained and rinsed
salt and freshly ground black pepper
extra-virgin olive oil, for drizzling

From the greengrocer

Quantity Ingredient
2 celery stalks, diced
2 small carrots, diced
250g shallots or baby onions
350g leeks, washed, cut into 2 cm rounds, white part only
900g butternut pumpkin, peeled, seeded and cut into 2.5 cm cubes
3 garlic cloves, chopped
4 oregano sprigs, plus extra leaves for garnish (optional)


  1. Heat the olive oil in a flameproof casserole dish over a medium heat and sauté the celery, carrots and shallots or onions until soft and golden. Add the leeks and cook until starting to soften – about 4 minutes.
  2. Stir in the pumpkin, garlic, ground cloves and cinnamon stick and cook for about 2 minutes to release the flavour of the spices. Add everything else except the beans, salt and pepper, and extra-virgin olive oil. Stir.
  3. Bring to the boil, reduce the heat and cook for 15 minutes with the lid on. Add the beans and cook for a further 10 minutes, or until the squash is completely soft and the juices just coat all the vegetables. Taste for seasoning.
  4. Remove the oregano sprigs from the dish and drizzle with extra-virgin olive oil. Serve with burghul (bulgur wheat) or brown rice and garnish with extra oregano leaves if you like.
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