Stifadotraditionalgreekstew Recipes

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STIFADO - TRADITIONAL BEEF STEW WITH SHALLOTS



Stifado - Traditional Beef Stew With Shallots image

Stifado is a truly flavorful beef stew, slow-cooked in wine, with shallots, and sweet spices.

Provided by [email protected]

Categories     Main Course

Number Of Ingredients 9

1500 grams / 3 lb + 5 oz lean beef for stewing (cut in chunks)
800 grams / 1 lb + 12 oz shallots
2-3 cups semi-sweet red wine
1 stick of cinnamon
12-14 pieces of allspice
10-12 cloves
3-4 dried bay leaves
2 tablespoons tomato paste
olive oil

Steps:

  • Add a generous splash of olive oil in a cooking pot and heat over high heat.
  • Brown the beef chunks on all sides. Do this by adding the meat in the pot in batches. So the temperature of the oil won't drop, and the meat sill sear properly. After you're done with the first batch, remove the meat from the pot and then add the next batch. Once all the meat is seared and browned all over, add it all back in the pot.
  • Pour in 2-3 cups of semi-sweet red wine, and 2-3 cups of water in the pot. The amount of both liquids should be just enough to cover the meat. So whether you're using a wider or more narrow cooking pot you should adjust the amount to 2 or 3 cups (each) accordingly.
  • Add the allspice, cloves, cinnamon stick, and bay leaves. Season with kosher salt and ground pepper.
  • Reduce heat to low and cover the pot with its lid. Slow cook for approximately 2 hours.
  • Meanwhile, cut off the tops and bottoms of the shallots and remove their skins. Place in a bowl and cover with cold water. Let them soak for about 30 minutes and then drain in a strainer. This is done to remove some of their sharp acidity.
  • After the meat has slowly cooked for 2 hours, prick with a knife to make sure it's tender enough. Otherwise, cook a bit more.
  • Add a splash of olive oil in a skillet or frying pan, and heat over medium-high heat. Toss in the shallots and cook until deep golden all over. Stir in 2 loaded tablespoons of tomato paste, and cook for 2 minutes more, while stirring constantly using a wooden spoon. Pour a good splash of water in the pan to help scrape off the paste from the pan and then add everything in the pot with the meat.
  • Shake the pot for the shallots to spread evenly, and once you make sure there is enough liquid in the pot to almost cover everything, slow cook (covered) for another 45-50 minutes.
  • Serve with freshly ground pepper on top!

Nutrition Facts : ServingSize 4 g, Calories 938 kcal, Carbohydrate 41 g, Protein 78 g, Fat 44 g, SaturatedFat 19 g, Cholesterol 259 mg, Sodium 399 mg, Fiber 8 g, Sugar 17 g

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

STIFADO (TRADITIONAL GREEK STEW)



Stifado (Traditional Greek Stew) image

Make and share this Stifado (Traditional Greek Stew) recipe from Food.com.

Provided by Poppy

Categories     Stew

Time 3h10m

Yield 4 serving(s)

Number Of Ingredients 15

1 (425 g) diced tomatoes
125 ml red wine vinegar
125 ml beef stock
90 ml olive oil
5 cloves garlic, halved
2 cinnamon sticks
10 cm orange zest, long strip
1 tablespoon honey
1 bay leaf
1 teaspoon ground cumin
900 g beef chuck, cut into 3 cm chunks
1 tablespoon olive oil
450 g white pearl onions, halved
1 teaspoon sugar
1/4 cup chopped flat leaf parsley

Steps:

  • Combine the tomatoes, vinegar, stock, 50 mls olive oil, garlic, cinnamon stick, orange zest, honey, bay leaf and cumin in a large casserole pot with a lid.
  • Stir through the beef until coated and refrigerate overnight to marinate.
  • Heat olive oil in a frying pan, add onions and sugar and cook until browned.
  • Pre heat the oven to 160°C.
  • Add onions to marinated beef and cover.
  • Cook for 2 ½- 3 hours until tender.

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

KITTENCAL'S BEEF STIFADO (GREEK STEW WITH FETA)



Kittencal's Beef Stifado (Greek Stew With Feta) image

This is a recipe that you may adjust to your liking, every Greek cook has their own version of this --- you may also add in some carrots and potatoes also if desired, this tastes even better the second day that is if you have any leftovers! --- one cinnamon stick may be used in place of the cinnamon powder, but please do not reduce the onions for this! This can also be cooked in the oven if desired, cooking time will vary depending on the type of beef you use and the size of beef cubes, I use boneless sirloin for this and I also add in 1 tablespoon crushed dryed chili flakes for heat since my family likes things really spicy! --- this is a delicious stifatho!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil (or as needed, I some times use bacon grease in place of olive oil)
2 tablespoons butter
salt
fresh ground black pepper (more added at the end if needed)
2 lbs boneless beef roast (cut into about 1-inch cubes or use beef short ribs)
3 medium onions (about 7 cups)
1 tablespoon dried oregano (or to taste)
3 tablespoons fresh minced garlic (or to taste)
1/3-1/2 cup dry red wine (can use more)
3/4-1 teaspoon cinnamon
1 tablespoon sugar
2 tablespoons red wine vinegar
4 whole cloves
1 (14 ounce) can stewed tomatoes (undrained)
1 (14 ounce) can beef broth
2 bay leaves
1/4-1/3 cup currants (or to taste)
1 cup crumbled feta cheese (or to taste)

Steps:

  • Heat oil and butter in a Dutch oven over medium heat.
  • Season the beef with salt and pepper.
  • Add in the beef cubes (cooking in batches) cook until browned remove to a plate.
  • Repeat with remaining beef.
  • Return the first batch of beef back to the pot.
  • Add in the oregano, onions and garlic; cook stirring with wooden spoon for 3-4 minutes.
  • Add in wine with all remaining ingredients except the currants and feta cheese; bring to a boil, simmer covered over medium-low heat for about 1-1/2 hours, then discard the whole cloves and bay leaves.
  • Add in the currants and continue to cook (uncovered) over very low heat for about 30 minutes more, or until the beef is tender. Season with salt and pepper to taste.
  • Sprinkle in the feta the last 5-6 minutes of cooking and push down slightly with a spoon.
  • Season with more salt and freshly ground pepper if needed.
  • Ladle into bowls and serve with crust bread or buns.
  • Delicious!

Nutrition Facts : Calories 434.7, Fat 21.3, SaturatedFat 9.2, Cholesterol 123.8, Sodium 1081.6, Carbohydrate 19.8, Fiber 2.4, Sugar 12.8, Protein 39.2

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