Stifado Spiced Braised Beef Onions Food

BEEF STIFADO

Steps:

• Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
• Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
• Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
• Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.

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!

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!

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.

BRAISED BEEF & ONIONS

Steps:

• Heat oven to 325°F Melt butter in 6-quart ovenproof covered saucepan or Dutch oven until sizzling; add beef. Cook over medium-high heat, stirring occasionally, until browned (5 to 8 minutes). Add onions, wine and hoisin sauce. Cover; bake 45 minutes.
• Stir flour into tomato sauce in small bowl. Add carrots and tomato sauce mixture to beef mixture. Continue baking, covered, for 45 minutes or until meat and vegetables are tender. Serve over hot cooked spaetzle or noodles of choice.
• Recipe Tip
• Hoisin sauce is a thick, reddish-brown sauce made from soybeans, garlic, chile peppers and spices. It lends a sweet, spicy and salty flavor to food. Look for it bottled in the Oriental food section of the supermarket.

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.

CURRIED BEEF & ONIONS

Steps:

• Cut steak diagonally across grain into thin slices.
• Heat oil in a large nonstick frypan over medium high heat.
• Add steak, saute 3 minutes.
• Sprinkle with salt and pepper, add ginger, garlic and jalapeno, saute 1 minute.
• Add onion, curry and coriander,saute 4 minutes, add tomatoes,and simmer 1 minute or until liquid almost evaporates.
• Remove from heat, and cool slightly.
• Stir in yogurt.
• Serve over rice.
• Garnish with cilantro, if desired.

DUTCH SPICED BEEF

Steps:

• Cut round steak into serving size pieces; sprinkle with salt and pepper.
• In a large skillet heat butter until hot, but not brown.
• Brown the meat on both sides; set aside.
• Add sliced onion to the skillet and brown lightly; remove from pan.
• Add water to the skillet; return the meat and the onion.
• Add vinegar, prepared mustard, bay leaf, and whole cloves.
• Cover and cook slowly 1 1/2 hours, or until tender, turning every 30 minutes.
• Place the steaks on a serving platter. Remove the bay leaf and cloves and place onions on the platter.

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.

STIFADO (SPICED BRAISED BEEF & ONIONS)

Steps:

• Heat oil in a heavy frying pan over moderate heat until smoking.
• Pat beef cubes completely dry with paper towels before browning quickly in hot oil; brown 3 or 4 batches, turning frequently with slotted spoon and regulating heat so meat browns a deep color without burning.
• Transfer beef to a heavy 6-quart casserole.
• Add water, tomato paste, vinegar, cumin, cinnamon, salt and pepper to pan drippings in beefs original skillet; bring to a boil.
• Meanwhile, scrape brown particles clinging to the bottom and sides of pan; pour scrapings over meat in casserole.
• Bring meat and liquid to a boil; reduce heat to low, cover casserole tightly and simmer 1 1/4 hours.
• Meanwhile, peel onions and add to casserole at the end of 1 1/4 hours; cover and cook 30 minutes longer, or until beef and onions are tender.
• Stir in cheese; simmer, uncovered, 2 to 3 minutes, or until cheese softens and is heated through.
• Taste to correct seasonings. Serve directly from casserole.