BEEF STIFADO IN THE SLOW COOKER
Stifado is a Greek beef stew and my all-time favorite Greek dish. Chunks of tender beef are cooked with shallots in a rich aromatic tomato sauce. Serve with boiled rice and a good supply of crusty bread to mop up the rich sauce!
Provided by Anonymous
Categories Soups, Stews and Chili Recipes Stews Beef
Time 6h25m
Yield 6
Number Of Ingredients 14
Steps:
- Heat 2 tablespoons olive oil in a large skillet over high heat and cook beef, onion, and garlic until meat is browned on all sides and onions are soft, 6 to 8 minutes. Add tomatoes, nutmeg, cinnamon stick, bay leaves, rosemary, salt and a good pinch of black pepper. Cook over medium heat, stirring occasionally, until ingredients blend, about 3 minutes. Add wine and vinegar and stir to combine.
- Turn slow cooker to Low setting. Pour beef mixture into slow cooker and stir in ketchup.
- Cook on Low until beef is tender, 6 to 8 hours.
- Meanwhile, heat remaining olive oil in a skillet and cook shallots until soft, 3 to 4 minutes. Add cooked shallots to stew for the last 1 to 2 hours of cooking.
- Remove and discard cinnamon stick, bay leaves, and rosemary sprig before serving.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 20.6 g, Cholesterol 79.8 mg, Fat 15.7 g, Fiber 2 g, Protein 30.7 g, SaturatedFat 4.4 g, Sodium 261.2 mg, Sugar 6.7 g
GREEK CHICKEN STIFADO
Make and share this Greek Chicken Stifado recipe from Food.com.
Provided by Semra22
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine parsley, lemon rind, fresh dill and garlic, cover and refrigerate for up to 3 hours.
- In large skillet, heat oil over medium-high heat. Cook chicken, in batches, for about 5 minutes or until browned.
- Remove and arrange, skin side up, in 13 x 9 inch baking dish, sprinkle with salt and pepper, set aside.
- Pour off all but 1 Tbsp drippings from skillet. Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened. Spoon over chicken.
- To skillet, add tomatoes, olives, currants, lemon juice, oregano and mint, bring to boil.
- Reduce heat and simmer, stirring occasionally, for 15 minutes or until thickened, then pour over chicken.
- Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices run clear when chicken is pierced. Sprinkle with Gremolada.
Nutrition Facts : Calories 357.9, Fat 22.5, SaturatedFat 5.6, Cholesterol 85, Sodium 210.5, Carbohydrate 16.9, Fiber 3.2, Sugar 10.8, Protein 22.8
STIFADO (TRADITIONAL GREEK STEW)
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
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)
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
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