Lamb Stifado Recipes

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LAMB STIFADO



Lamb Stifado image

All the recipes I have seen for stifado have called for small, whole onions. This one did too, until I got my hands on it. When I first made it, I couldn't get small onions, and so I substituted regular cooking onions. When I was finally able to make it with the tiny onions, I was a little disappointed - I love the way the onion bits cook almost to a sauce, and are so sweet and mild. The smell of this stew is just amazing, and the flavour lives up to the promise of the aroma.

Provided by Jenny Sanders

Categories     Stew

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 15

6 medium onions, peeled and coarsely chopped
2 cloves garlic, crushed
2 tablespoons olive oil
1 lb boneless stewing lamb
1 cup crushed tomatoes
1 tablespoon tomato paste
1/4 cup water
2 -3 bay leaves
1 inch cinnamon
6 allspice berries
3 whole cloves
1 teaspoon cumin
1/2 cup red wine
1/4 cup red wine vinegar
salt & pepper

Steps:

  • Saute the onions and garlic in the olive oil until turning brown and soft.
  • Remove and set them aside.
  • Add the meat and brown well.
  • Add all the remaining ingredients, including the onions.
  • Add water to just cover.
  • Tightly cover the pot and simmer very slowly for 2 to 4 hours, stirring occasionally.
  • Like most stews, this is better reheated the next day.

Nutrition Facts : Calories 330.5, Fat 13.1, SaturatedFat 3.1, Cholesterol 73.7, Sodium 254.7, Carbohydrate 23.1, Fiber 3.5, Sugar 10.2, Protein 25.3

LAMB STIFADO - RED WINE STEW WITH PEARL ONIONS



Lamb Stifado - Red Wine Stew With Pearl Onions image

A luscious Greek stew, Lamb Stifado is slowly-cooked in lots of red wine, with sweet spices and pearl onions.

Provided by [email protected]

Categories     Main Course

Number Of Ingredients 13

2 kilograms / 4.4 pound lamb cuts (leg and or shanks) (preferably of young aged animal either Baby or Spring lamb)
2 liters red wine
3 large garlic cloves (cut in half)
4 dried bay leaves
1 cinnamon stick
1 teaspoon allspice berries
4 sprigs fresh rosemary
1 teaspoon peppercorns
6 tablespoons tomato sauce
2 tablespoons grape molasses (or 1,5 tablespoon honey instead)
35 small pearl onions
olive oil
kosher salt

Steps:

  • Heat a generous splash of olive oil in a wide cooking pot over high heat. Sear the meat parts on all sides. Do this in batches so the temperature of the oil keeps nice and high and the meat gets seared properly.
  • Pour in the wine and all of the seasonings and spices as well as the garlic cloves. Season with kosher salt.
  • The wine in the pot should be just enough to cover the meat almost completely. Wait until it starts to simmer. Then add the lid on the pot, leaving a small open space on one side for steams to escape.
  • Reduce heat to low and cook for about 1 and a half hour to two hours. Ideally, you shouldn't use any water in this recipe as it will change the final flavor of the dish. So in order to avoid this, keep the temperature low and don't let the food in the pot get to any more than a low, gentle simmer until the meat is tender enough.
  • After one hour and 30 minutes prick the meat to check if it's tender. If not cook for 30 minutes more. If it feels tender enough, proceed with adding the onions.
  • For the onions, heat a splash of olive oil in a non-stick pan over medium-high heat. Add the pearl onions and cook for a few minutes until deep golden all over.
  • Transfer them to the pot with the meat. Cook for at least 50 minutes more from the time you add the onions to the pot. Towards the last 30 minutes raise the temperature to medium or medium-high depending on how much liquid there is still left in the pot. Cook until there is just enough sauce in the pot to cover the ingredients by half.
  • Turn the heat off and ideally let the meat rest in the pot for 15-20 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 825 kcal, Carbohydrate 51 g, Protein 47 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 141 mg, Sodium 312 mg, Fiber 6 g, Sugar 24 g, UnsaturatedFat 4 g

BEEF STIFADO



Beef Stifado image

This is a popular Greek dish, really rich sauce with lots of flavour serve with roast potatoes or just some nice crusty bread.

Provided by richard510

Time 2h20m

Yield Serves 6

Number Of Ingredients 0

Steps:

  • put meat in a frying pan and sear the meat then add the olive oil, onions and garlic leave until onions start to go soft (about 5 minutes)
  • Then add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes
  • then add your cinnamon, stock cube, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. keep stirring to let all your ingredients mix together.
  • then finally add your chopped tomatoes and continue stirring for 5 minutes,
  • then transfer to a clay pot or casserole dish and add about 1/4 - 1/2 litre of water, be careful not to drown the sauce, then cook for at least one hour in the oven on a moderate heat, keeping checking you dont want it to dry out and add water if needed you are aiming for a thick rich sauce texture,
  • whilst cooking place your 500 grams of shallots into hot water to soften the skin and peel, then fry these in a little olive oil, be careful not to burn them, just aim to soften them and add a little colour, add these to Stifado after one hour of cooking in the oven and then add them to the pot and cook for a further 1 hour until the meat is tender.

YUMMY LAMB STIFADO



Yummy Lamb Stifado image

My housemate declared this Greek Lamb dish the best thing she'd ever eaten! I've been making it for years and have tweeked the recipe to my own personal taste so it isn't very traditional but a slightly less sharp-tasting version. The original recipe called for lots more red wine vinegar and whole pearl onions which I omit. I also add honey to give a slightly sweeter taste. Using Lamb shanks as opposed to a whole leg of Lamb makes the meat much more tender. Best served with vermicelli (angel hair pasta) or mashed potatoes.

Provided by Jonathan_Creek

Categories     Lamb/Sheep

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 17

2 -3 lamb shanks
3 tablespoons olive oil
2 red onions, finely chopped
1 white onion, finely chopped
4 -5 garlic cloves, finely chopped
250 ml red wine
1 tablespoon red wine vinegar
1 (400 g) tin of italian chopped tomatoes
1 (200 g) box passata
2 bay leaves
3 stalks fresh rosemary (or 2tsps dried)
1 teaspoon cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon dried oregano
salt and pepper
1 tablespoon clear honey
feta, crumbled on top to serve

Steps:

  • Preheat oven to 140 - 150oc (the lower the temperature and the longer you cook the Lamb the more tender it will be).
  • In a large saucepan pour enough olive oil to cover the base of the pan. On a low heat, add the finely chopped onion and garlic and sweat for a few minutes
  • Once the onions are softened add the tinned tomatos, passata, red wine, vinegar,bay leaves, herbs, spices, and salt and pepper and turn up the heat to medium.
  • Once sauce is bubbling, add the honey. Turn heat down and leave to simmer uncovered.
  • Whilst the sauce is simmering, brown the Lamb shanks on all sides in a dry frying pan on a high heat.
  • Place the Lamb in a large casserole dish and pour the sauce over.
  • Cover the casserole dish and place into the oven for 2 1/2 - 3 hours, turning Lamb every 30 - 40 minutes.
  • Once the meat is falling off the bone, remove the Lamb from the dish and cut into chunks (the Lamb will be so tender you could do this with a spoon).
  • Return the Lamb to the dish and remove bay leaves. Cook for a further 20 - 30 minutes.
  • Crumble feta over the Lamb to serve.
  • YUMMY! ;-).

Nutrition Facts : Calories 537.4, Fat 27.3, SaturatedFat 8.3, Cholesterol 121, Sodium 299, Carbohydrate 23.6, Fiber 4, Sugar 13.3, Protein 38.4

BEEF STIFADO



Beef Stifado image

This gorgeous casserole with beef and onions is best made the day before. Store the leftovers in the fridge, covered; it also freezes well.

Provided by Lolly B

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 2h55m

Yield 5

Number Of Ingredients 15

2 tablespoons butter
1 tablespoon olive oil, divided
2 pounds beef stew meat, cubed
1 medium onion, chopped
2 cloves garlic, minced
½ cup red wine
¼ teaspoon ground cinnamon
salt and pepper to taste
¼ teaspoon ground nutmeg
1 teaspoon white sugar
1 strip (4- by 1-inch) fresh orange zest
1 (14.5 ounce) can diced tomatoes
½ cup water
1 tablespoon olive oil
1 pound pearl onions, peeled

Steps:

  • Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
  • Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
  • Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
  • Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

Nutrition Facts : Calories 544.4 calories, Carbohydrate 20.6 g, Cholesterol 112.4 mg, Fat 34.6 g, Fiber 1.6 g, Protein 31.7 g, SaturatedFat 13.4 g, Sodium 714.9 mg, Sugar 7.2 g

LAMB SHANK STIFADO WITH SAUTEED POTATOES



Lamb Shank Stifado with Sauteed Potatoes image

Categories     Garlic     Lamb     Onion     Potato     Tomato     Red Wine     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 12

1/4 cup sugar
1/2 cup red-wine vinegar
a 28- to 32-ounce can whole tomatoes including juice, chopped
1 cup dry red wine
2 teaspoons dried rosemary, crumbled
1 cinnamon stick
1 bay leaf
6 lamb shanks (about 6 pounds total)
1 pound pearl onions (about 3 cups)
2 pounds small red potatoes
3 large garlic cloves, sliced thin
1 tablespoon olive oil

Steps:

  • Preheat oven to 350°F.
  • In a 9-quart heavy ovenproof kettle cook sugar on top of stove over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork until melted and cook without stirring, swirling kettle, until a deep golden caramel. Add vinegar and stir until caramel is dissolved. Stir in tomatoes with juice, wine, rosemary, cinnamon, and bay leaf and bring to a boil. Add lamb shanks and braise, covered, in middle of oven until tender, about 2 hours. Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered, and chill, covered. Skim and discard fat from mixture and reheat on top of stove before proceeding.
  • In a saucepan of boiling water blanch onions 10 minutes, or until just tender, and drain. Cool onions and peel.
  • Quarter potatoes and in a steamer set over simmering water steam potatoes, covered, 8 to 10 minutes, or until just tender. In a large non-stick skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add potatoes with salt and pepper to taste and sauté mixture over moderately high heat 5 minutes, or until potatoes are golden.
  • Transfer meat with a slotted spoon to a platter. Discard cinnamon stick and bay leaf. Add onions to sauce and boil until sauce is thickened slightly. Spoon sauce and onions over meat and surround with potatoes.

ONE-POT BEEF STIFADO



One-pot beef stifado image

Make this delicately spiced stew ahead of time for last-minute gatherings. Ideal for freezing, the flavours of this Greek-style stew intensify when made ahead

Provided by Barney Desmazery

Categories     Dinner

Time 3h10m

Number Of Ingredients 13

3 tbsp olive oil
1 kg stewing beef, cut into large chunks (chuck or shin works well)
600g baby onions or small shallots (see tip, below)
pinch of golden caster sugar
4 garlic cloves, chopped
4 bay leaves
1 cinnamon stick
pinch each of ground allspice and ground cloves
1 tbsp dried oregano
1 tbsp tomato purée
1 tbsp red wine vinegar
2 x 400g cans chopped tomatoes
150ml red wine

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.
  • Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.
  • Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender - the timing will depend on the cut you've used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.

Nutrition Facts : Calories 345 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.2 milligram of sodium

GREEK-STYLE BEEF STEW (STIFADO)



Greek-Style Beef Stew (Stifado) image

Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.

Provided by Chef John

Categories     Beef Stew

Time 3h5m

Yield 6

Number Of Ingredients 19

3 pounds boneless beef chuck roast, cut into 2-inch cubes
2 teaspoons freshly ground black pepper
1 tablespoon kosher salt
4 tablespoons olive oil, divided
1 pound small shallots
½ cup diced onion
4 cloves garlic, minced
1 pinch kosher salt
3 tablespoons tomato paste
¼ cup red wine vinegar
1 cup white wine
2 teaspoons white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 pinch ground cloves
1 teaspoon dried oregano
2 large bay leaves
2 sprigs fresh rosemary
2 cups beef broth, or more as needed

Steps:

  • Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
  • Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
  • Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
  • Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
  • Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
  • Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
  • Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
  • Taste and adjust seasonings before serving.

Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg

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2017-09-20 1. Heat the olive oil in a heavy-based saucepan over medium–low heat. Add the onions and sauté for 5–10 minutes, or until lightly browned. …
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Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight. Peel the baby onions. If using fresh, peel and roughly chop the tomatoes. Heat the oil over medium heat in a large saucepan and sauté the onions for 5 ...
From jamieoliver.com


TRADITIONAL GREEK STEWS - MY GREEK DISH
Traditional Greek lemon beef stew recipe (Moschari lemonato) The very best traditional Greek lemon beef stew recipe (Moschari lemonato)! Juicy and tender, melt-in-the-mouth beef simmered in a delicious lemon and white wine sauce, infused with the aromas of garlic, onions and herbs. Simply irresistible! Discover how to make it to perfection here….
From mygreekdish.com


BEEF STIFADO RECIPE (GREEK BEEF STEW) - MY GREEK DISH
Pour the meat along with its juices to the saucepan, add the tomato paste and sauté. Add the chopped tomatoes, bay leaf, allspice berries, nutmeg and a bit of water until the meat is covered. Bring to a boil, turn the heat down and simmer the beef stifado with a lid on for 1 1/2 hours or until the beef is tender and the sauce has thickened.
From mygreekdish.com


GREEK STIFADO BEEF STEW - SLOW COOKER SUNDAYS
Instructions. In a hot pan, with a little oil, brown the beef on all sides. Do this in batches if needed. Set the beef aside, and cook the shallots and garlic in the pan for few minutes until soft. Add tomato puree, and stir well. Add the wine and reduce by half. Transfer to the slow cooker. Add all other ingredients to the slow cooker (apart ...
From slowcookersundays.com


THE HAIRY BIKERS' BEEF STIFADO RECIPE - LOVEFOOD.COM
Season with sea salt and fresh ground black pepper. Bring to the boil, then turn down the heat to a low simmer. Cover the casserole with a lid and cook the stifado for 1–1½ hours until the meat and onions are tender. Stir at intervals, turning over the meat each time.
From lovefood.com


BEEF STIFADO (GREEK BEEF STEW) - SOUVLAKI FOR THE SOUL
2009-06-12 Stifado (pronounced Sti-Fa-Tho in Greek) is a Greek beef stew - typically made with tomatoes, onions and some type of meat. Making a traditional beef stifado is easy - the only laborious part is peeling the baby onions or shallots. Once all the ingredients have been combined, you can "set it and forget it" for a few hours.
From souvlakiforthesoul.com


LAMB STIFADO RECIPE | EAT YOUR BOOKS
Save this Lamb stifado recipe and more from Miss Vickie's Big Book of Pressure Cooker Recipes: Everything You Need to Know about Pressure Cookers with Hundreds of Quick-and-Easy Recipes ...
From eatyourbooks.com


BEEF STIFADO GREEK RECIPE : OPTIMAL RESOLUTION LIST ...
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


STIFADO RECIPE - CHEF'S PENCIL
2021-07-09 How to Make Stifado: Mix the tomato paste with the vinegar and set aside. Start layering the ingredients in a cast iron pot. First, place the meat on the base, then the onions, followed by the garlic, spices, and salt and pepper. Add the tomato passata, vinegar with tomato paste and oil. Top with the bay leaves and fresh rosemary sprigs.
From chefspencil.com


BEEF STIFADO : RECIPES
Search within r/recipes. r/recipes. Log In Sign Up. User account menu. Coins 0 coins Premium Powerups Talk Explore. Gaming. Valheim Genshin Impact Minecraft Pokimane Halo Infinite Call of Duty: Warzone Path of Exile Hollow Knight: Silksong Escape from Tarkov Watch Dogs: Legion. Sports. NFL NBA Megan Anderson Atlanta Hawks Los Angeles Lakers Boston Celtics Arsenal …
From reddit.com


DELICIOUS SLOW-COOKED LAMB STIFADO - VIVRE LE RêVE
2018-09-11 Trim the lamb of any fat and cut the shoulder into 2 inch portions. Heat half the oil in a frying pan over a medium heat. Cook the meat four pieces at a time, until browned. Transfer to a large saucepan. Return the frying pan to the heat, add the remaining oil and cook the garlic and onions, stirring until they start to soften.
From vivrelereve.co.uk


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