BEEF STIFADO RECIPE (GREEK BEEF STEW)
The perfect traditional Greek beef stew (stifado) recipe. Find out how to prepare beef stifado the traditional Greek way for that melt-in-the-mouth texture you've been looking for.
Provided by Eli K. Giannopoulos
Categories Main
Time 2h
Yield 5
Number Of Ingredients 13
Steps:
- To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
- Peel and carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
- Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for 3 minutes.
- 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. While the beef stifado is simmering, check if it needs some water; you don't want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste.
- Serve beef stifado with pasta and grated cheese, or boiled new potatoes. Enjoy!
Nutrition Facts : ServingSize 1 medium bowl, Calories 467kcal, Sugar 3.6g, Sodium 752.8mg, Fat 22g, SaturatedFat 5.9g, UnsaturatedFat 15g, TransFat 0.2g, Carbohydrate 8.7g, Fiber 1.9g, Protein 56.1g, Cholesterol 150mg
BEEF STIFADO (GREEK BEEF & ONION STEW)
Provided by Dimitra Khan
Number Of Ingredients 17
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!
GREEK-STYLE BEEF STEW (STIFADO)
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
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
DOROTHY'S STEFADO
This is a Greek beef stew made with small onions. This is my mom's recipe, and every Fall without fail you could smell it simmering in the kitchen. Serve it with a large bowl of mashed potatoes. Of course a Greek salad, some feta & olives and crusty bread give this meal the final touches. The onions can be time consuming to clean, but well worth it when your family sits down to eat.
Provided by Kathy Bezemes Walstrom
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h20m
Yield 18
Number Of Ingredients 13
Steps:
- In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
- Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 24.6 g, Cholesterol 62.8 mg, Fat 18.7 g, Fiber 0.5 g, Protein 21.4 g, SaturatedFat 5.8 g, Sodium 262.2 mg, Sugar 6.8 g
KITTENCAL'S BEEF STIFADO (GREEK STEW WITH FETA)
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
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
STEFADO (GREEK BEEF STEW WITH SMALL ONIONS)
Stefado is a delicious Greek beef stew made with small onions, tomato paste, red wine and spices (typically bay leaf and cinnamon). It's super-easy and is scrumptious over rice or a heap of mashed potatoes.
Provided by EdsGirlAngie
Categories Stew
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Brown beef cubs in olive oil in a large Dutch oven.
- Remove and set aside.
- Mix sugar into the drippings and add the onions, cooking until golden.
- Return beef to the pot.
- Mix in tomato paste, wine, wine vinegar, garlic, dill seed and rosemary.
- Place cinnamon and bay leaf in a spice bag of cheesecloth (or just add it and remember to fish them out of the stew later).
- Cover and simmer for 2 to 3 hours or until tender (I usually have to add about a cup of water about halfway through).
- Season with salt and pepper to taste.
- Alternatively, you can bake this at 275 degrees F in your oven; adjust times accordingly, if needed.
Nutrition Facts : Calories 1089.5, Fat 80.4, SaturatedFat 28.9, Cholesterol 234.7, Sodium 543.7, Carbohydrate 19, Fiber 3.2, Sugar 9.9, Protein 65.4
ONE-POT BEEF STIFADO
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
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
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