Piscean Dee's video: Home-made Beef Stamna

A speciality dish seen in many Corfu restaurants is Stamna, usually on the menu as beef or lamb. Having eaten beef stamna twice whilst recently on holiday in Agios Stefanos, NW Corfu, and loved both meals, this dish has to be one of my favourite Greek meals. Both meals were slightly different in that one had mash potatoes and the other potato chunks.  One had peas and the other green beans.  Thank you to The Little Prince and 2 Stars Restaurant for serving such a delicious heart warming feel-good meal. Whilst researching this dish back home, found limited choice of online recipes. I took inspiration from two and added a couple of my own selected ingredients into the mix. One being spinach which is a healthy addition and used throughout the island with the ever so popular Greek spinach pies. It is understood that the name Stamna is given for the pot it is served in. This perhaps explains the variations of each meal in resort. A lovely touch when serving is that both meals were turned upside down at your restaurant table. Here is my recipe and I hope you love this dish as much as I enjoyed eating it. Let me know in the comments below how you make yours, any knowledge of the dish and if you try this recipe yourself, it would be great know what you think. Beef Stamna Ingredients Drizzle Olive oil 3 medium Onions 1 medium Leek 800g Diced beef 1 glass Red wine 1 tsp Paprika 3 tsp Cinnamon ¼ tsp Nutmeg 3 cloves Garlic 3 tins Chopped tomatoes 4 Carrots 1 home-made or good quality Beef stock cube  Peas Spinach Salt Pepper Grated Cheese (I used extra mature cheddar - not very greek!!) Mash: Potatoes, butter, milk & pepper Method Gently fry off onions and leeks in a little olive oil   In a separate pan, fry off the diced beef a few at a time to seal Add the beef to the onions & leeks Deglaze the beef pan with red wine and add to the main pan Add paprika, cinnamon, nutmeg, garlic and stir Add chopped tomatoes, carrots, beef stock and stir Simmer gently for 2-3 hours until the meat is tender Add peas & spinach 5 minutes before prepping for the oven Peel potatoes, boil until cooked, then mash with some butter, milk and pepper Getting ready for the oven……. Using individual oven proof bowls, part fill the beef mixture Spread over a layer of grated cheese Top with mash potato Bake in the oven at 180 degrees for around 20-30 minutes When ready, place a flat plate on top of your dish and turn upside down. The meal is served with the mash potato on the bottom. As they say in Greek "Nostimo". I hope to find out more about this dish when I return to Corfu.....Until then "Yamas"