Stifatho Beef And Onion Stew Recipes

BEEF STIFADO (GREEK BEEF & ONION STEW)

Steps:

• In a pot, heat the oil over medium heat and add the peeled onions.
• Sauté for 5-10 minutes or until golden and soft.
• Remove the onions and set aside.
• Brown the beef in two batches in the pot.
• Do not add all the beef at once into the pot otherwise it will create too much steam and it will not brown properly.
• Do this in 2-3 batches.
• ​Place all of the browned beef back into the pot.
• Add all of the ingredients except the onions.
• Bring to a boil. Reduce to simmer.​
• Simmer for 1 hour 15 minutes or until the sauce has thickened and the beef is tender.
• Check the seasoning and add some more salt if needed.​
• Add the onions to the pot and shake it a bit so that they can settle in the stew.
• Stirring may cause them to fall apart.
• Simmer for 30 minutes more.​
• Serve with rice, hearty bread or mashed potatoes.​
• Enjoy!

STIFATHO: BEEF AND ONION STEW

Steps:

• Gather the ingredients.
• In a stew pot, lightly brown the meat in olive oil.
• Add remaining ingredients and enough water to cover, plus 1 inch. Stir to mix with a wooden spoon . Bring to a rolling boil and immediately reduce heat to low. Cover and simmer for 3 to 4 hours without stirring, until only a sauce remains.
• Serve and enjoy!

GREEK-STYLE BEEF STEW (STIFADO)

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.

ONE-POT BEEF STIFADO

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.

STIFATHO: GREEK BEEF & ONION STEW

Steps:

• In a stew pot, lightly brown the meat in olive oil.
• Add remaining ingredients and enough water to cover plus 1 1/2 inches. Stir ingredients together.
• Bring to a boil and immediately reduce heat to low until gently simmering. Cover and simmer for 3-4 hours without stirring, until only a sauce remains.

BEEF AND ONION STEW

Steps:

• Dredge meat in flour; brown in butter in a Dutch oven. Add the onion and garlic; cook, stirring occasionally, for 10 minutes. Add broth, vinegar, tomato paste and seasonings. Cover and simmer for 1-1/2 to 2 hours or until meat is tender. Serve over rice or noodles.