Stefado (Onion Stew with Beef)

Featured in the Honolulu Star-Bulletin on August 20, 2008.



Stefado (Onion Stew with Beef)

  • 2 to 3 pounds lean beef, cut into 1-inch cubes
  • 4 tablespoons butter
  • 1 tablespoon pickling spice
  • 1/2 can (6 ounce size) tomato paste
  • 1 clove garlic, chopped
  • 1 bay leaf
  • 1 to 2 tablespoons wine vinegar
  • Salt and pepper to taste
  • Water
  • 2 pounds small white onions
  • 1 cup walnut halves
  • 2 large potatoes, cubed


  1. In a Dutch oven or casserole, brown beef in butter.
  2. Place pickling spice in the center of a piece of cheesecloth or a coffee filter and tie it tightly with a long piece of string.
  3. Add tomato paste, garlic, bay leaf, wine vinegar, salt, pepper, pickling spice, and enough water to cover.
  4. Bring to a boil, cover and reduce heat; simmer for 1 1/2 to 2 hours or until meat is tender.
  5. Remove meat from casserole and add the onions to the remaining sauce.
  6. Bring to a boil, cover, and simmer for 20 minutes or until the onions are cooked.
  7. Return meat to casserole, add walnuts and potatoes; simmer for 15 to 20 minutes.

Makes 12 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
330 calories, 14 g fat, 4.5 g saturated fat, 70 mg cholesterol, 150 mg sodium, 27 g carbohydrate, 4 g fiber, 5 g sugar, 24 g protein


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