This hearty Traditional Sofrito Beef Stew from Corfu brings authentic Greek comfort to your table in just 50 minutes.
A masterful blend of tender beef and aromatic seasonings creates a rich, warming dish that’s both nutritious and satisfying.
With 40.5g of protein per serving and only 314 calories, this Mediterranean favorite delivers restaurant-quality flavors while keeping your health goals in check.
Perfect for family dinners or meal prep, this classic Greek recipe serves six and stays true to its Corfu roots.
Ingredients for Traditional Sofrito Beef Stew
- Veal: 1 kg top round, cut into 6 slices for perfect portioning
- All-purpose flour: 150g for a perfect golden crust
- Butter: 1 tablespoon for rich flavor
- Olive oil: 1/3 cup for frying and creating depth
- Garlic: 7-9 cloves, sliced thin for optimal flavor release
- White wine vinegar: 1/3 cup to create tanginess
- White wine: 1/3 cup for depth and richness
- Beef broth: 1 2/3 cups, warmed for better cooking
- Fresh parsley: 1/2 cup, adds brightness and color
- Seasonings: Salt and freshly ground pepper to taste
Step-by-Step Instructions
- Prepare the Veal: Season veal with salt and pepper, then lightly coat with flour. Shake off excess for the perfect crust.
- Sear the Meat: Heat oil and butter until hot, then brown veal in batches until golden. Set aside and keep warm.
- Create the Sofrito Base: Using the same pan, sauté sliced garlic until fragrant, about one minute.
- Build the Sauce: Deglaze with vinegar, return veal, add wine, and let steam briefly.
- Simmer to Perfection: Add warm broth, season, and simmer on low-medium heat for 30-40 minutes until tender.
- Finish: Stir in fresh parsley 5 minutes before serving.
- Serve: Present hot over mashed potatoes, rice, or fries with crusty garlic bread.
Key Cooking Techniques
The magic of sofrito lies in two main steps. First, coat your meat in flour and brown it in small batches – this creates a beautiful crust and keeps all those tasty juices locked in. Second, the garlic-wine sauce needs gentle simmering to become rich and velvety.
Keep your heat low and let it bubble away slowly. These simple steps will give you that classic Greek taverna flavor right in your kitchen!
Smart Substitutions
While traditional sofrito calls for veal, you can make this dish with beef instead – just pick a tender cut like sirloin or ribeye.
No white wine? Use extra broth and a splash more vinegar. The garlic is a star here, but if you’re serving guests who prefer milder flavors, you can reduce it to 4-5 cloves. The dish will still taste wonderful!
Serving Your Sofrito
This cozy Greek dish shines best when served family-style! Put your sofrito in a big serving bowl with plenty of sauce – everyone loves to spoon extra sauce over their sides.
While mashed potatoes are classic, you might also try orzo pasta or warm, crusty bread.
Add a simple Greek salad with tomatoes and feta on the side for a complete meal that’ll transport you straight to Corfu!
Storage Tips
Sofrito actually tastes even better the next day! Let it cool completely, then pop it in an airtight container and store it in your fridge for up to 3 days.
When reheating, add a splash of water or broth to thin the sauce if needed. You can also freeze portions for up to 2 months – just thaw overnight in the fridge before gently reheating on the stovetop.
Traditional Sofrito Beef Stew Recipe from Corfu
Equipment
- large non stick skillet
Ingredients
- 1 kg boneless veal (top round), cut in 6 slices (35 oz./2 pounds)
- 150 g all purpose flour, for dredging (5 oz.)
- 1 tbsp butter
- 1/3 cup olive oil for frying
- 7-9 cloves of garlic, sliced
- 1/3 cup white wine vinegar
- 1/3 cup white wine
- 1 2/3 cups beef broth warm
- 1/2 cup freshly chopped parsley
- salt and freshly ground pepper
Instructions
- To prepare this delicious Greek sofrito recipe, start by preparing the veal. Season the meat with salt and freshly ground pepper and dredge lightly the veal slices with flour, tapping off any excess. Heat the oil and butter in a large non stick skillet over medium-high heat. Add the veal (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
- Cut the garlic cloves in slices and add in the same oil used to brown the meat. Turn down to medium heat and stir for a minute. Pour in the white wine vinegar and deglaze. Add the veal and the white wine and wait for a couple of minutes to steam up. Add the warm broth and season with salt and pepper.
- Turn the heat down to low-medium and simmer until the veal is tender and the sauce thickens, for about 30-40 minutes. About 5 minutes before removing from the heat, stir in the freshly chopped parsley.
- Serve the Sofrito while still hot over mashed potatoes, rice or fries, with some crusted garlic bread aside. Enjoy!