KOKKINISTO - GREEK BEEF STEW
Kokkinisto is s simple beef stew with tomatoes and red wine. This Greek recipe is easy to make in your Instant Pot, slow cooker or stove. The perfect comfort food for chilly winter nights.
Provided by Lucy Parissi | Supergolden Bakes
Categories Main Course
Time 1h
Number Of Ingredients 15
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.
Nutrition Facts : Calories 448 kcal, Carbohydrate 11 g, Protein 50 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 134 mg, Sodium 755 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
SLOW-COOKER GREEK BEEF STEW
Enjoy this flavorful beef stew served over pasta - a slow cooked Greek dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 6
Number Of Ingredients 11
Steps:
- Remove excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions in cold water to separate; drain. Place beef and onions in 3 1/2- to 4-quart slow cooker.
- Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture.
- Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese.
Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 80 mg, Fiber 4 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg
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
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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