Stifado Traditional Greek Stew Recipes

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BEEF STIFADO RECIPE (GREEK BEEF STEW)



Beef Stifado recipe (Greek beef stew) image

The perfect traditional Greek beef stew (stifado) recipe. Find out how to prepare beef stifado the traditional Greek way for that melt-in-the-mouth texture you've been looking for.

Provided by Eli K. Giannopoulos

Categories     Main

Time 2h

Yield 5

Number Of Ingredients 13

1 kg good-quality stewing beef, cut into portions (35 ounces)
1.5 kg pearl onions, peeled (60 ounces)
1/4 of a cup olive oil
3/4 of a cup red wine
3 tbsps red wine vinegar
1/3 of a cup cognac
2 ripe tomatoes (without skins) roughly chopped or tinned (400g) chopped tomatoes (14 oz)
1 tbsp tomato paste
1 bay leaf
3-4 allspice berries
a pinch nutmeg
salt and freshly ground pepper
A bit of water

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!

Nutrition Facts : ServingSize 1 medium bowl, Calories 467kcal, Sugar 3.6g, Sodium 752.8mg, Fat 22g, SaturatedFat 5.9g, UnsaturatedFat 15g, TransFat 0.2g, Carbohydrate 8.7g, Fiber 1.9g, Protein 56.1g, Cholesterol 150mg

BEEF STIFADO



Beef stifado image

In Greece, stifado is served with hilopittes (egg pasta) or orzo (rice-shaped grains of pasta). Once you've tried this a few times and become addicted to its intense flavours, you can try swapping the beef for veal or rabbit.

Provided by Andy Harris

Categories     Mains     Jamie Magazine     Beef     Greek     Stew

Time 2h

Yield 4

Number Of Ingredients 14

1.5 kg stewing beef, such as chuck or top rump, trimmed, cut into 7cm pieces
24 baby onions
4 ripe tomatoes, or 1 x 400g tin of chopped tomatoes
4 tablespoons extra virgin olive oil
1 tablespoon tomato purée
MARINADE
3 cloves of garlic
2-3 fresh bay leaves
1½ teaspoons allspice berries
6 whole cloves
1-2 sticks of cinnamon
1 teaspoon dried oregano
125 ml dry red wine
4 tablespoons red wine vinegar

Steps:

  • Place the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably overnight.
  • Peel the baby onions. If using fresh, peel and roughly chop the tomatoes.
  • Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a slotted spoon and set aside.
  • Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.
  • Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.
  • Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.
  • Serve with pasta and grated hard cheese, such as kefalotiri, pecorino or Parmesan.

Nutrition Facts : Calories 660 calories, Fat 25.8 g fat, SaturatedFat 7.2 g saturated fat, Protein 87.6 g protein, Carbohydrate 15.2 g carbohydrate, Sugar 11.8 g sugar, Sodium 1.3 g salt, Fiber 4 g fibre

STIFADO - TRADITIONAL BEEF STEW WITH SHALLOTS



Stifado - Traditional Beef Stew With Shallots image

Stifado is a truly flavorful beef stew, slow-cooked in wine, with shallots, and sweet spices.

Provided by [email protected]

Categories     Main Course

Number Of Ingredients 9

1500 grams / 3 lb + 5 oz lean beef for stewing (cut in chunks)
800 grams / 1 lb + 12 oz shallots
2-3 cups semi-sweet red wine
1 stick of cinnamon
12-14 pieces of allspice
10-12 cloves
3-4 dried bay leaves
2 tablespoons tomato paste
olive oil

Steps:

  • Add a generous splash of olive oil in a cooking pot and heat over high heat.
  • Brown the beef chunks on all sides. Do this by adding the meat in the pot in batches. So the temperature of the oil won't drop, and the meat sill sear properly. After you're done with the first batch, remove the meat from the pot and then add the next batch. Once all the meat is seared and browned all over, add it all back in the pot.
  • Pour in 2-3 cups of semi-sweet red wine, and 2-3 cups of water in the pot. The amount of both liquids should be just enough to cover the meat. So whether you're using a wider or more narrow cooking pot you should adjust the amount to 2 or 3 cups (each) accordingly.
  • Add the allspice, cloves, cinnamon stick, and bay leaves. Season with kosher salt and ground pepper.
  • Reduce heat to low and cover the pot with its lid. Slow cook for approximately 2 hours.
  • Meanwhile, cut off the tops and bottoms of the shallots and remove their skins. Place in a bowl and cover with cold water. Let them soak for about 30 minutes and then drain in a strainer. This is done to remove some of their sharp acidity.
  • After the meat has slowly cooked for 2 hours, prick with a knife to make sure it's tender enough. Otherwise, cook a bit more.
  • Add a splash of olive oil in a skillet or frying pan, and heat over medium-high heat. Toss in the shallots and cook until deep golden all over. Stir in 2 loaded tablespoons of tomato paste, and cook for 2 minutes more, while stirring constantly using a wooden spoon. Pour a good splash of water in the pan to help scrape off the paste from the pan and then add everything in the pot with the meat.
  • Shake the pot for the shallots to spread evenly, and once you make sure there is enough liquid in the pot to almost cover everything, slow cook (covered) for another 45-50 minutes.
  • Serve with freshly ground pepper on top!

Nutrition Facts : ServingSize 4 g, Calories 938 kcal, Carbohydrate 41 g, Protein 78 g, Fat 44 g, SaturatedFat 19 g, Cholesterol 259 mg, Sodium 399 mg, Fiber 8 g, Sugar 17 g

BEEF STIFADO (GREEK BEEF & ONION STEW)



BEEF STIFADO (GREEK BEEF & ONION STEW) image

Provided by Dimitra Khan

Number Of Ingredients 17

2.25 pounds beef chuck cut into about 3 inch chunks
24 shallots, peeled and left whole
1/2 cup olive oil
​4 garlic cloves, finely chopped
2 tablespoons red wine vinegar
​1 cup beef stock or water
​1 (22 ounce) can tomatoes
1 tablespoon tomato paste
​1 teaspoon dried oregano
​1/2 teaspoon sugar
2 bay leaves
4-6 peppercorns
1 cinnamon stick
2-3 whole cloves
salt and pepper to taste
1 and 1/2 cups water
pinch red pepper flakes

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!

STIFADO (TRADITIONAL GREEK STEW)



Stifado (Traditional Greek Stew) image

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

1 (425 g) diced tomatoes
125 ml red wine vinegar
125 ml beef stock
90 ml olive oil
5 cloves garlic, halved
2 cinnamon sticks
10 cm orange zest, long strip
1 tablespoon honey
1 bay leaf
1 teaspoon ground cumin
900 g beef chuck, cut into 3 cm chunks
1 tablespoon olive oil
450 g white pearl onions, halved
1 teaspoon sugar
1/4 cup chopped flat leaf parsley

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.

LAMB STIFADO - RED WINE STEW WITH PEARL ONIONS



Lamb Stifado - Red Wine Stew With Pearl Onions image

A luscious Greek stew, Lamb Stifado is slowly-cooked in lots of red wine, with sweet spices and pearl onions.

Provided by [email protected]

Categories     Main Course

Number Of Ingredients 13

2 kilograms / 4.4 pound lamb cuts (leg and or shanks) (preferably of young aged animal either Baby or Spring lamb)
2 liters red wine
3 large garlic cloves (cut in half)
4 dried bay leaves
1 cinnamon stick
1 teaspoon allspice berries
4 sprigs fresh rosemary
1 teaspoon peppercorns
6 tablespoons tomato sauce
2 tablespoons grape molasses (or 1,5 tablespoon honey instead)
35 small pearl onions
olive oil
kosher salt

Steps:

  • Heat a generous splash of olive oil in a wide cooking pot over high heat. Sear the meat parts on all sides. Do this in batches so the temperature of the oil keeps nice and high and the meat gets seared properly.
  • Pour in the wine and all of the seasonings and spices as well as the garlic cloves. Season with kosher salt.
  • The wine in the pot should be just enough to cover the meat almost completely. Wait until it starts to simmer. Then add the lid on the pot, leaving a small open space on one side for steams to escape.
  • Reduce heat to low and cook for about 1 and a half hour to two hours. Ideally, you shouldn't use any water in this recipe as it will change the final flavor of the dish. So in order to avoid this, keep the temperature low and don't let the food in the pot get to any more than a low, gentle simmer until the meat is tender enough.
  • After one hour and 30 minutes prick the meat to check if it's tender. If not cook for 30 minutes more. If it feels tender enough, proceed with adding the onions.
  • For the onions, heat a splash of olive oil in a non-stick pan over medium-high heat. Add the pearl onions and cook for a few minutes until deep golden all over.
  • Transfer them to the pot with the meat. Cook for at least 50 minutes more from the time you add the onions to the pot. Towards the last 30 minutes raise the temperature to medium or medium-high depending on how much liquid there is still left in the pot. Cook until there is just enough sauce in the pot to cover the ingredients by half.
  • Turn the heat off and ideally let the meat rest in the pot for 15-20 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 825 kcal, Carbohydrate 51 g, Protein 47 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 141 mg, Sodium 312 mg, Fiber 6 g, Sugar 24 g, UnsaturatedFat 4 g

STIFADO - SLOW-COOKER GREEK BEEF STEW



Stifado - Slow-Cooker Greek Beef Stew image

Stifado is a traditional Greek beef stew dish served as an appetizer or main course.

Provided by Christina Taylor

Categories     Lunch

Time 5h20m

Number Of Ingredients 21

5 tablespoons extra virgin olive oil, divided
2 lbs. cubed beef stew meat (see notes*)
1 large yellow onion, roughly chopped
3 cloves garlic, minced
1 lb. baby shallots, peeled
2 medium golden russet potatoes, peeled and cubed (optional)
1 can (15 oz.) petite diced tomatoes
1 cup red wine (see notes for recommendation*)
water
3 tablespoons tomato paste
2 teaspoons ground nutmeg
1 tablespoon thyme leaves
1 tablespoon dried oregano
1 teaspoon ground cumin
1 tablespoon ground coriander
2 sprigs fresh rosemary
1 cinnamon stick
2 bay leaves
salt
black pepper
fresh parsley (optional)

Steps:

  • Drizzle 2 tablespoons of EVOO on the bottom of the crock pot to coat. Add onion, garlic, potatoes (optional), and shallots. Keep crock turned off and cover.
  • Heat 2 tablespoons of EVOO in a large skillet over medium heat until shimmering, but not smoking. Brown the meat on all sides (about 10 minutes) and add pinches of salt and pepper. Place meat in crock once browned.
  • Turn crock on low. Stir in canned diced tomatoes. Fill empty can with water and add to crock.
  • Add red wine, tomato paste, nutmeg, thyme leaves, dried oregano, ground cumin, ground coriander, salt, and pepper. Stir lightly to mix.
  • Place rosemary sprigs, bay leaves, and cinnamon stick on top and cover. Cook on low for 5 ½ to 6 hours, stirring lightly periodically to ensure nothing burns to the bottom of crock.
  • Remove cover and place on warm setting. Serve in bowls with whole-grain baguette slices and garnish with fresh parsley (optional).

GREEK BEEF STEW WITH ONIONS (STIFADO)



Greek Beef Stew with Onions (Stifado) image

Greek Beef Stew with Onions (Stifado) is a traditional rustic dish full of Mediterranean Flavours. An all time favourite dish for the...

Provided by Vasiliki

Categories     Recipes

Time 1h15m

Yield 4-6

Number Of Ingredients 17

1Kg beef
1L water
1Kg onions or shallots
3 tomatoes or 250mls chopped tomato can
3-4 cloves of garlic
40ml olive oil
50ml red wine
1 tablespoon red wine vinegar
1 teaspoon tomatopaste
3-4 bay leaves
5-6 dried prunes (optional)
1 1/2 teaspoon of salt
1 teaspoon paprika
1/2 teaspoon black pepper
6-7 allspice seeds
pinch of sugar
For this recipe you will need two large pots.

Steps:

  • Start by washing the beef under running water. Pat the meat dry and dice it into even chunks of approximately 150gr weight.
  • In a large pot add 1L water, the diced meat and 1/2 teaspoon of salt. Let them boil over medium heat for approximately 50-60 minutes. This long boiling process will render the meat soft which will melt in your mouth.
  • When the meat starts to boil , a white froth will appear in the water in the first 10-15 minutes. Be sure to remove this and continue to allow the meat to boil.
  • Meanwhile, start preparing the onions or shallots. This recipe calls for a lot of onions so be ready for this part. Remove the skin of the onions and wash them under a running tap. Pat them dry with a paper towel. Washing the onions will mellow their flavour.
  • Chop the ends of the onions which harbour the most sulphuric compounds that can tear your eyes. Continue by halving the onions and then chopping them rather thick into 1.5cm chunks. The onions need to be chopped rather thick as they will be cooked for a rather long time. Thinly sliced onion will simply disintegrate in the pot.
  • In another pot, pour olive oil over medium to high heat. As soon as the oil is ready, add a small to medium amount of onions, approximately 3-4 onions and the garlic cloves. Add paprika and sugar and sauté the onions for a couple of minutes.
  • Continue by adding onions very 3-4 minutes into the pot until you had added all the onions. Stir continuously throughout these steps. These whole process will last for approximately 15-20 minutes.
  • It is now time to add tomato paste, tomatoes, red wine, bay leaves, 1 teaspoon salt and allspice.
  • By this time the meat will have boiled sufficiently. Strain the meat and keep the water in which the meat boiled. This would now be your meat stock to add in the stew.
  • Pour the meat stock in the pot with your onions until all your onions are covered by it.
  • Let the onions boil with the beef stock for 15 minutes.
  • Continue by adding the meat. If you feel that there is not enough water/stock in your pot, please add enough to cover the meat.
  • Add red wine vinegar and boil the stew over medium heat for 25-30 minutes.
  • After 10 minutes or so you can add the dried prunes.
  • Taste the stew for seasoning and add if necessary.

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