Greek Steffotto

14 Reviews Add a Pic
  • Prep

    5 m
  • Cook

    3 h 15 m
  • Ready In

    3 h 20 m
Recipe by  PROFPAM

“I always make this in the fall. It makes the whole house smell wonderful as it cooks. The combination of cinnamon, brown sugar, and vinegar give this a great flavor. Serve it over rice or noodles.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Brown the chuck in a large pan.
  2. Add mushrooms and onions to meat, and cook until soft. Transfer to an oven proof pan.
  3. Mix together tomato paste, wine vinegar, and brown sugar. Pour this mixture over the meat and vegetables. Add cinnamon sticks, sprinkle of whole cloves, and salt and pepper to taste. Dilute with water to cover all.
  4. Bake at 325 degrees F (165 degrees C) for at least 2 to 2 1/2 hours.

Share It

Reviews (14)

Rate This Recipe


WOW, this has some awesome flavor combinations, though I did make some minor changes based on other reviewers' comments. I was a bit leary of too much wine vinegar and how that would taste so I only used 1/2 cup of that, less brown sugar (also around 1/2), and whole cloves instead of ground. Even though these changes, I still think it deserves a high rating and we very much enjoyed this meal. Thanks for a great post ProfPam!

Holly K

Holly K

I thought this recipe had a great, rich flavor with a bit of tang from the vinegar. I used a large oven-proof frypan with a tight fitting lid, went right from stove to oven. The recipe says "wine vinegar" - I assumed this was red wine vinegar and it came out fine. Also the recipe calls for 1/4 tsp ground cloves but the instructions refer to "whole cloves" only. I scattered 6 whole cloves over the mix just before putting it in the oven. We ate it straight like a stew, but it would be super over pasta or, if you are really hungry, mashed potatoes! Great reheated the next day.



Hmm, this did nothing for me. I consider myself a very adventurous eater but the flavors were too strong (vinegar) and not very complex.

More Reviews

Similar Recipes

Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

Greek Lentil Soup (Fakes)

Greek Lentil Soup (Fakes)

Greek Souzoukaklia

Greek Souzoukaklia

Greek Lasagna

Greek Lasagna

Greek Burgers

Greek Burgers

Greek Sausage: Sheftalia

Greek Sausage: Sheftalia


Amount Per Serving (6 total)

  • Calories
  • 474 cal
  • 24%
  • Fat
  • 27.5 g
  • 42%
  • Carbs
  • 28.2 g
  • 9%
  • Protein
  • 29.9 g
  • 60%
  • Cholesterol
  • 107 mg
  • 36%
  • Sodium
  • 341 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Greek Lentil Soup (Fakes)


next recipe:

Greek Lasagna