Stifado - Greek Beef Stew - Μοσχαράκι Στιφάδο
Stifado -Greek Beef Stew
BY: Greek Cooking Made Easy
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Μπορείτε επίσης να βρείτε αυτή τη συνταγή μου όπως και όλες τις άλλες, γραμμένες και στα Ελληνικά, στον Ιστότοπό μου, στο παραπάνω λίνκ!
This is a delicious rustic and authentic winter Greek dish, made with braised beef stew & sweet onions. It's one of the most favorite dishes for Greek people. The word Stifado comes from the ancient Greek word tifos meaning steam. Originally the recipe was brought to Greece in the 13th century by Venetians. It's the perfect dish for the winter months & Sunday special family lunch.
That's where Stifado becomes the table's center piece with Salad, Fries & good strong red wine! A great serving idea would be to present Stifado in small Terracotta dishes, adding to the whole rustic, country experience.
This dish can be made w/a variety of meats, like rabbit, beef & even octopus! However, Onions are quite important in this recipe, so look out for a tip how to easily clean them and not cry!
Serves 3-4 persons
Ingredients:
600 gr. Beef Lean Rump Steak (boneless)
1 kg. Shallots (Baby Onions)
1-2 Garlic Cloves
Salt and Ground Pepper
1 fresh ripe Tomato chopped
1 tbsp. Tomato Paste (puree)
400 gr. tin Tomato blocks with basil
100 ml. Strong Red Wine (like Xinomavro)
50 ml. White Vinegar
1/2 tsp. Ground Nutmeg
1&1/2 tsp. All-Spice
Olive or other oil
1&1/2 tbsp. Sugar
2-3 Bay Leaves
Μοσχάρι Στιφάδο
Σερβίρει 3-4 άτομα
Πρόκειται για ένα νόστιμο, αυθεντικό χειμερινό ελληνικό πιάτο, φτιαγμένο με μοσχαρίσιο κρέας και γλυκά κρεμμύδια. Είναι ένα από τα πιο αγαπημένα πιάτα για τους Έλληνες. Η λέξη Στιφάδο προέρχεται από την αρχαία ελληνική λέξη τύφος που σημαίνει ατμός. Αρχικά η συνταγή ήρθε στην Ελλάδα τον 13ο αιώνα από τους Ενετούς. Είναι το τέλειο πιάτο για τους χειμερινούς μήνες και ένα ξεχωριστό μεσημεριανό γεύμα της Κυριακής για την οικογένεια. Εκεί το Στιφάδο γίνεται το κεντρικό σημείο του τραπεζιού με σαλάτα, φρέσκες τηγανιτές πατάτες και καλό δυνατό κόκκινο κρασί! Μια όμορφη ιδέα σερβιρίσματος θα ήταν να σερβίρετε το Στιφάδο σε μικρά πήλινα πιάτα, προσφέροντας έτσι όλη την ρουστίκ, χωριάτικη εμπειρία.
Αυτό το πιάτο μπορεί να γίνει με μια ποικιλία κρεάτων, όπως κουνέλι, βοδινό κρέας και ακόμη και το χταπόδι! Τα κρεμμύδια είναι πολύ σημαντικά σε αυτή τη συνταγή, οπότε κοιτάξτε και την συμβουλή μου πώς να τα καθαρίσετε εύκολα χωρίς να κλάψετε!
Υλικά:
600 γρ. Μοσχαρίσιο κρέας (Σπάλα ή Ελιά από μοσχαράκι γάλακτος)
1 kg. Κρεμμύδια μικρά (κοκκάρια)
1-2 σκελίδες σκόρδο
Αλατοπίπερο
1 φρέσκια ώριμη Ντομάτα ψιλοκομμένη
1 κ.σ. Τοματοπολτός (πουρέ)
400 γρ. κονσέρβα ντοματάκια σε μπλόκς με βασιλικό
100 ml. δυνατό κόκκινο κρασί όπως Ξινόμαυρο
50 ml. Λευκό ξύδι
1/2 κ.γ. μοσχοκάρυδο
1 & 1/2 κ.γ. Μπαχάρι
Ελαιόλαδο ή άλλο λάδι για το μαγείρεμα
1 & 1/2 κ.σ. Ζάχαρη
2-3 φύλλα Δάφνης
Greek Style Beef Stew with Roasted Red Peppers & Mushrooms
Serves 4-5:
1 cup olive oil
2 pounds boneless beef cubes
3 onions, chopped, about 1 pound (780 grams)
6 garlic cloves
2 tablespoons balsamic vinegar
14 ounces canned tomatoes, pureed
1 bay leaf
2-3 teaspoons dried crushed oregano
¼ teaspoon crushed red pepper flakes, optional
Salt and freshly ground black pepper, to taste
2 pounds red bell peppers (4 large peppers), seeded and cubed
10-12 small mushrooms (8 oz./230 grams), sliced
Preheat the oven to 500 °F, 260 °C.
Place a baking tray in the oven to heat up.
Drizzle ½ cup olive oil over beef and season with salt and black pepper. Mix well to combine.
Place the beef in the heated tray in one even layer and roast in the oven for 15-20 minutes or until brown.
Combine the chopped onions, garlic, and ¼ cup olive oil in a pot and cook over medium heat about 10-15 minutes or until soft and golden.
Add browned beef, tomatoes, bay leaf, vinegar, and spices, pour enough water to just cover the meat. Bring to a boil. Cover the pot and simmer over medium low heat, stirring often, for about 45 minutes. Check for doneness. Add more water if needed. Cook about 15-20 more minutes or until sauce reduces and meat is tender.
Place the sliced mushrooms in a baking pan in one even layer. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Mix well to combine. Roast at 500 °F for 10 minutes or until browned. Transfer the mushrooms to a bowl and set aside.
Place the cubed red peppers in the same baking tray, drizzle 2 tablespoons olive oil and season with salt and pepper. Mix well to combine and spread them in one even layer in the pan. Roast at 475 °F (250 °C) for about 20 minutes or until softened and slightly charred.
Stir in the roasted bell peppers along with the roasted mushrooms. Stir and warm through about 2 minutes.
Serve over mashed potatoes, with toasted bread, or with a rice pilaf.
Enjoy!
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Yiayia's Giouvetsi recipe (Greek Beef stew with Orzo pasta)
Yiayia, sure, sure, you have all heard it before! But rest assured it is Yiayia's recipe, not my Yiayia's but my wife's! This simple recipe is worth the time to watch and learn and you don't have to be Greek to master it! I BTW am Polish! So if I can make a mean Giouvetsi, so can you!
If you have beef and orzo then you have no excuse not to make this!
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#thatwassimple #giouvetsi #yiayiasgiouvetsi #greekbeeforzostew #beeforzostew #simpletecipes #makeittonight #Opagiouvetsi #greekrecipes #stewrecipes
Griechische Hackpfanne mit Gemüse (Rezept) || Greek Style Ground Beef Stir Fry (Recipe) [ENG SUBS]
Schnell & einfach eine leckere Griechische Hackpfanne mit Gemüse Selber Machen. || How to cook a simple & easy Greek Ground Beef Stir Fry with Vegetables.
Für das Rezept benötigen Wir folgende Zutaten || For the recipe we need the following ingredients:
Zutaten für 4 Portionen: || Ingredients for 4 servings:
•500 Gramm Hackfleisch || 500 grams ground beef
•250 Gramm braune Champignons || 250 grams brown mushrooms
•2 große Paprika (rot & gelb) || 2 large bell peppers (red & yellow)
•2 mittelgroße Zucchini || 2 medium zucchini
•100 Gramm Fetakäse || 100 grams feta cheese
•1 Dose gehackte Tomaten || 1 can chopped tomatoes
•1 große Zwiebel || 1 large onion
•2 - 3 Knoblauchzehen || 2 - 3 cloves garlic
•1 gehäufter Teelöffel Kumin || 1 heaping teaspoon cumin
•Je 1 Teelöffel Thymian & Rosmarin || A teaspoon each of rosemary & thyme
•½ Teelöffel Zimt || ½ teaspoon cinnamon
•Salz & Pfeffer || Salt & pepper
•Öl zum Anbraten || Oil for frying
•Petersilie zum Garnieren || Parsley for garnish
Küchenhelfer || Kitchen gadgets:
•Große Pfanne || Large frying pan
Das komplette Rezept zum Nachlesen findet ihr hier:
The complete recipe for future reference can be found here:
Viel Spass beim Nachkochen ;) || Enjoy cooking ;)
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#Hackfleisch #LowCarb #ichkocheheute
This Beef Stew Is The Most Comforting Dish | Easy Recipes
This beef and onion stew is the easiest dish to make and the flavours that are created are amazing. You definitely won’t regret making this stew recipe. It’s the perfect warming and comforting dish. Also in this recipe, is the most incredible garlic-infused mashed potato which is the perfect partner. Please enjoy.
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Serves - 4
Ingredients -
1kg (2.2lbs) - Beef Bolar Blade or Chuck, Diced
25g (0.88oz) - Plain (All Purpose) Flour
3 Tbsp (60ml) - Olive Oil
3 - Brown (Yellow) Onions, Quartered
2 - Celery Ribs, Sliced
250g (8.82oz) - Swiss Brown Mushrooms
5 - Garlic Cloves, Sliced
150ml - Red Wine
650ml - Beef Stock
10g (0.35oz) - Thyme, Roughly Chopped
1 Bunch - Baby Carrots, Washed
Seasoning To Taste
Crispy Garlic Mash -
1kg (2.2lbs) - High Starch Potatoes, Peeled
5 - Garlic Cloves, Minced
150g (5.29oz) - Unsalted Butter
150ml - Full Fat Milk
Seasoning To Taste
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Notes -
If you can’t consume alcohol, red wine can be substituted with beef stock. Even though the beef stock is already used in the recipe, still use the 150ml to deglaze before adding the rest.
To make the mash extremely smooth, press the mash through a fine sieve into a bowl.
#stewrecipe #beef #beefstewrecipe
Pastitsada: Greek Comfort Food: Pasta & Beef Stew
Printable recipe:
Ingredients
2 pounds boneless beef cubes
1 pound pastitsio noodles (bucatini)
1/3 cup olive oil
2 onions, finely chopped
3-4 garlic cloves, grated
1 (16 oz) can tomatoes, pureed
1 cup of water
1/4 teaspoon (or more) crushed red pepper flakes
1 Bay leaf
1/4 teaspoon ground cinnamon (optional)
2-3 whole cloves
salt and black pepper to taste
Grated Parmesan cheese or kefalograviera, grated
1/4 cup finely chopped fresh parsley
Instructions
Heat the olive oil in a pot. Brown the beef in a few batches for 3-4 minutes. Set aside in a plate/bowl.
Add the onions to the pot and cook over medium heat for 5-6 minutes.
Add the garlic and warm through for a few seconds.
Add the beef cubes back to the pot with the remaining ingredients except for the parsley and cheese.
Bring to a boil and reduce the heat to medium. Cover the pot and cook until the beef is tender and the sauce has thickened. About 1 and 1/2-2 hours. Stir the stew often and add more water if it thickens too much before the beef is ready.
Taste and adjust the seasoning if needed.
Cook the pasta according to the package instructions and drain. Toss with butter.
Garnish with parsley and serve over pasta. Top with plenty of grated cheese. Enjoy!
Notes
Make-Ahead Instructions: The beef stew keeps fresh in an airtight container in the refrigerator for up to 5-6 days. You may also freeze it for up to 2-3 months. When you're ready to serve it, that it overnight in the refrigerator and warm it through in a pot with a cup of water. taste and adjust the seasonings and garnish with some fresh parsley.
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Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
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Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!