Stefado Greek Stew Food

BEEF STIFADO (GREEK BEEF & ONION STEW)

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)

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.

ONE-POT BEEF STIFADO

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.

STIFADO (TRADITIONAL GREEK STEW)

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.

STEFADO (GREEK BEEF STEW WITH SMALL ONIONS)

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.

KITTENCAL'S BEEF STIFADO (GREEK STEW WITH FETA)

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!