STIFATHO: GREEK BEEF & ONION STEW
This recipe is inspired by a family favorite Greek restaurant in Greenville, SC, "Never on Sunday." The older couple who own the restaurant prepare some of the best, most-authentic Greek recipes I've ever had. I've enjoyed this particular dish since I was a child. Although my version probably isn't as good as Iris' recipe, it tides me over when I can't make a visit the restaurant. This works better on top of the range as opposed to the crock pot.
Provided by jpknight22
Categories Stew
Time 3h20m
Yield 4-5 , 4-5 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1291, Fat 80.1, SaturatedFat 22.9, Cholesterol 238.1, Sodium 2146, Carbohydrate 61.2, Fiber 8.9, Sugar 12.5, Protein 72.8
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.
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
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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