Greek Beef Stew Food

STIFADO - TRADITIONAL BEEF STEW WITH SHALLOTS

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!

BEEF STIFADO RECIPE (GREEK BEEF STEW)

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!

DOROTHY'S STEFADO (GREEK BEEF STEW)

Steps:

• In a large soup pot, cook beef in oil until 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.

GREEK STEW

Steps:

• Prepare a Dutch oven or large pot with cooking spray. Heat 1 tablespoon olive oil in Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until onion soft and translucent, about 5 minutes. Remove onion mixture to a bowl.
• Heat remaining olive oil in the pot again over medium heat. Cook chicken in hot oil, turning a few times, until browned, about 5 minutes.
• Pour wine over the chicken; bring to a simmer and cook until chicken is no longer pink in the center, about 15 minutes.
• Stir onion mixture, tomato sauce, black pepper, lemon juice, hot pepper sauce, and cinnamon with the simmering chicken; bring to a boil, reduce heat to low, place a cover on the pot, and cook at a simmer until the chicken is easily pulled apart, about 1 hour.

KOKKINISTO - GREEK BEEF STEW

Steps:

• Heat olive oil in a large cast iron casserole or skillet and brown the beef, in batches, until nicely coloured on all sides. You can also brown the beef directly in your pressure cooker but don't crowd the meat as it will stew rather than brown.
• Heat the olive oil in your Instant Pot using the Sauté function. Add the shallots or onion and sugar and cook over medium heat for about five minutes, until softened.
• Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.
• Stir in the chopped tomatoes, tomato paste, beef broth and wine. Add the beef, stir together and cover.
• Set vent to sealing and cook for 45 minutes at high pressure. Leave for 10 minutes natural release and then manually release the rest of the steam.
• Stir in the chopped parsley and check the seasoning.
• Serve with mashed potatoes, rice or orzo pasta.
• Heat the olive oil in a Dutch oven and cook the meat, in batches, so it browns evenly.
• Take the beef out and deglaze the pan with a splash of the wine.
• Lower the heat, and add the chopped onion and sugar. Cook for about five minutes, stirring, until softened.
• Add the garlic, bay leaf, cloves, salt, pepper and cinnamon stick and stir for a couple of minutes until fragrant.
• Stir in the chopped tomatoes, tomato paste, beef broth and wine. Please note you will need 2 cups (500ml) stock plus 1 cup (250ml) red wine for this method. Add the beef, stir together and bring to the boil then reduce heat to a simmer.
• Cook for about 1 1/2- 2 hours until the beef is tender. Give the occasional stir and add more hot water if the pan gets a bit dry.
• Stir in the chopped parsley and check the seasoning.
• Serve with mashed potatoes, rice or orzo pasta.
• Brown the meat and sauté the onion and garlic then add all the ingredients to the slow cooker pot and cook for 5 hours on high or up to 7-8 hours on low.

OLD FASHIONED BEEF STEW WITH EGGPLANT

Steps:

• Preheat the oven top 325 F.
• Cut the eggplant cubes. Oil a baking sheet with 1 tablespoon of olive oil.
• Add the eggplant pieces to the baking sheet. Brush a little olive oil on top of each eggplant cube. Season with sea salt, freshly ground pepper and a pinch of oregano. Bake cubes for 30 to 45 min or until eggplant flesh is soft and a light golden color. When done remove baking sheet with eggplants from oven and set aside.
• Dry the beef pieces well using a paper towel. Season with salt and pepper. Lightly dust 1 - 2 tbsp all purpose flour all over beef.
• In a large pot heat 2 tbsp olive oil. Brown the beef, a few pieces at a time all over, about 2-3 minutes. Remove beef pieces on a plate and set aside.
• Add the onion. Season with salt and pepper. Sauté for 1-2 min. Add the garlic, cumin, cinnamon, nutmeg and oregano. Stir and sauté for 2 minutes
• Add the tomatoes. Gently crush them to eliminate any big chunks. Mix well. Add the beef, 1/2 cup of water, some fresh thyme and oregano sprigs. Stir gently, cover and simmer in low heat for 1 hour.
• Add eggplant pieces to the stew. Stir gently, cover and simmer for another 30 to 45 min or until beef is soft and almost falling apart with a fork. Adjust salt and pepper to taste. and serve.

GREEK BEEF STEW

Steps:

• In a heavy kettle, brown meat in butter.
• Season lightly with salt and pepper.
• Add chopped onion and saute until clear.
• Mix in tomato paste, vinegar, garlic and half of the water.
• Add bay leaf.
• Cover and simmer 1 hour, adding additional water as needed.
• Add white onions and mushrooms.
• Cover and simmer 1 more hour or until meat and onions are tender.
• Add cheese, cover and cook 5 minutes, or until cheese melts.

GREEK/EGYPTIAN BEEF STEW

Steps:

• Heat oil in large stewing pot.
• Add meat.
• Brown the meat slightly on all sides.
• Add all remaining ingredients.
• Bring stew to a boil, then reduce heat, cover, and simmer two hours (or longer for a thicker sauce).

GREEK BEEF CASSEROLE

Steps:

• Preheat oven to 140C 120C/fan Heat 1 tbsp oil in a pan and brown the meat in batches, transfer to casserole dish. Season te flour and srinkle over the meat toss so that the meat is coated, put in the oven uncovered whilst you cook the onions.
• Heat the remaining oil in the pan and cook the onions over a low heat until they're soft an turning golden.
• Add the garlic and cook for 2 minutes, add the vinegar and simmer stirring for a minute.
• Add the tomatoes and heat until simmering add the honey, cinnamon, cumin and bay leaf.
• Pour the wine into the pan and simmer for a minute, add to the meat with the stock. Cover and cook for 2 hrs

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.

GREEK BEEF STEW WITH ONIONS (STIFADO)

Steps:

• Start by washing the beef under running water. Pat the meat dry and dice it into even chunks of approximately 150gr weight.
• In a large pot add 1L water, the diced meat and 1/2 teaspoon of salt. Let them boil over medium heat for approximately 50-60 minutes. This long boiling process will render the meat soft which will melt in your mouth.
• When the meat starts to boil , a white froth will appear in the water in the first 10-15 minutes. Be sure to remove this and continue to allow the meat to boil.
• Meanwhile, start preparing the onions or shallots. This recipe calls for a lot of onions so be ready for this part. Remove the skin of the onions and wash them under a running tap. Pat them dry with a paper towel. Washing the onions will mellow their flavour.
• Chop the ends of the onions which harbour the most sulphuric compounds that can tear your eyes. Continue by halving the onions and then chopping them rather thick into 1.5cm chunks. The onions need to be chopped rather thick as they will be cooked for a rather long time. Thinly sliced onion will simply disintegrate in the pot.
• In another pot, pour olive oil over medium to high heat. As soon as the oil is ready, add a small to medium amount of onions, approximately 3-4 onions and the garlic cloves. Add paprika and sugar and sauté the onions for a couple of minutes.
• Continue by adding onions very 3-4 minutes into the pot until you had added all the onions. Stir continuously throughout these steps. These whole process will last for approximately 15-20 minutes.
• It is now time to add tomato paste, tomatoes, red wine, bay leaves, 1 teaspoon salt and allspice.
• By this time the meat will have boiled sufficiently. Strain the meat and keep the water in which the meat boiled. This would now be your meat stock to add in the stew.
• Pour the meat stock in the pot with your onions until all your onions are covered by it.
• Let the onions boil with the beef stock for 15 minutes.
• Continue by adding the meat. If you feel that there is not enough water/stock in your pot, please add enough to cover the meat.
• Add red wine vinegar and boil the stew over medium heat for 25-30 minutes.
• After 10 minutes or so you can add the dried prunes.
• Taste the stew for seasoning and add if necessary.

STIFADO - SLOW-COOKER GREEK BEEF STEW

Steps:

• Drizzle 2 tablespoons of EVOO on the bottom of the crock pot to coat. Add onion, garlic, potatoes (optional), and shallots. Keep crock turned off and cover.
• Heat 2 tablespoons of EVOO in a large skillet over medium heat until shimmering, but not smoking. Brown the meat on all sides (about 10 minutes) and add pinches of salt and pepper. Place meat in crock once browned.
• Turn crock on low. Stir in canned diced tomatoes. Fill empty can with water and add to crock.
• Add red wine, tomato paste, nutmeg, thyme leaves, dried oregano, ground cumin, ground coriander, salt, and pepper. Stir lightly to mix.
• Place rosemary sprigs, bay leaves, and cinnamon stick on top and cover. Cook on low for 5 ½ to 6 hours, stirring lightly periodically to ensure nothing burns to the bottom of crock.
• Remove cover and place on warm setting. Serve in bowls with whole-grain baguette slices and garnish with fresh parsley (optional).