How to Make Easy Ultimate Greek Style Stew - STIFADO
You need to know how to make the ultimate stew! It's easy. Greek style Stifado is the most versatile soul-satisfying one pot dish! Fantastic! Once you try it, you'll be hooked! Great for those sensitive to gluten!
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How to make easy greek stew stifado.
With dishes like moussaka and tzatziki traditional Greek food is some of the best cuisine in the world!
Kokkinisto is a deliciously simple Greek Stew made with beef, tomatoes and red wine slow cooked until meltingly tender Stay warm all winter with this classic Stew made with red wine and beef stock.
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Greek & Tasty Stifado
Stifado is a traditional Greek food made with beef and lots of onions which are the main ingredients. Please subscribe and leave a comment if you can !
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Stifado - Beef Stifado Recipe - Greek Beef Stew by Theo Michaels, Masterchef
Stifado - Beef Stifado to be exact! Stifado is the famous Greek beef stew.
Send your tastebuds to a Greek taverna and enjoy a traditional Beef Stifado recipe with the whole family!
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Stifado is a great dish to slow cook and I've included a few shortcuts to make it easier for a busy family household. Stifado roughly translates as a stew with lots of onions! If you want to go really native you can replace the beef with rabbit or even octopus but beef has always been a very popular version (and cheap!).
Tip 1: If you want to use more beef simply increase the amount of onions by the same - the meat and onions should be of equal portions.
Tip 2: If you haven't got time to peel all the baby onions you can replace with the same quantity of sliced white onions (although traditionally baby onions are best)!
Beef Stifado Recipe:
Ingredients (serves 4)
■extra virgin olive oil
■500g stewing beef (chopped into 2inch square pieces give or take)
■500g baby onions
■sugar (just a pinch)
■6 new potatoes (about a handful), halved
■130g chopped tomatoes (1/3 of a tin)
■1 tbsp tomato puree, heaped
■1 tbsp ground cumin
■½ tbsp cinnamon, ground
■3 cinnamon sticks (about 2 inches long)
■nutmeg (a few grates), grated
■3 bay leaves
■garlic (3x cloves), sliced
■12 black peppercorns (whole)
■5 whole cloves
■60ml red wine vinegar
■90ml red wine
■500ml stock (or water)
■fresh parsley (to garnish), chopped
Method:
1.Preheat oven to 170'C (if using) or slow cooker to LOW
2.In a hot pan add a drizzle of extra virgin olive oil and sear the stewing beef to give some colour - do it in batches so not to overcrowd the pan
3.Once browned set aside
4.In the same pan add enough oil to cover the base of the pan (part of this dish is about enjoying the flavour of the extra virgin olive oil so don't hold back!) and add your onions, a small pinch of sugar and fry until the onions start to caramelise
5.Then add all the dry ingredients (except the parsley) and fry for a minute before adding the vinegar and wine
6.Bring to the boil, then add your beef and any juices back into the pan, pour in enough stock to just cover the ingredients
7.Pop in the oven for 3 hours or slow cooker for 6 hours (or as instructed for stewing steak by the manufacturer)
8.Once cooked, remove from the oven, add the chopped parsley, season and serve!
9.Goes well with rice or if you've added lots of new potatoes just put it straight in a bowl
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BEST STIFATHO (GREEK BEEF STEW)
My husband has memories of coming home from school and knowing, when he opened the front door, that Stifatho was in the oven. The aroma of beef, onions and garlic, along with its sauce of tomato, red wine vinegar and cinnamon, etc., in Yia Yia's yellow roasting pot, brought much anticipation for the upcoming dinner hour.
This Greek beef stew is easy and quick to assemble and its flavor is phenomenal! I hope you try this recipe at least once. It will quickly become a family favorite in your home.
Pamela
STIFATHO
1/8 - 1/4 cup extra virgin olive oil
2 pounds beef chuck roast, cut into 2-3 inch cubes
10-12 whole white pearl or boiling onions, peeled
3-5 cloves peeled garlic, cut in half lengthwise
1 1/2 teaspoon salt ( or to taste)
1/2 teaspoon ground pepper
1- 8 ounce can tomato sauce
2 tablespoons water
1 teaspoon ground cinnamon (or less)
1 bay leaf
1/4 cup red wine vinegar
DIRECTIONS
Preheat oven to 300 degrees F.
Pour olive oil into a large, heavy roasting pot.
Cut beef into 2-3 inch cubes and add on top of oil.
Peel onions and garlic and add to beef.
Sprinkle salt and pepper over all, stir to combine coating everything in the olive oil.
In a small bowl, combine tomato sauce, water, bay leaf, cinnamon, and red wine vinegar. Stir with whisk to distribute the cinnamon throughout the liquid. Pour over beef, onions, garlic, etc.
Cover with a heavy lid and cook for 2-3 hours until beef is very tender.
Don't open lid before 2 hours.
Serve with fresh baked bread, ( for dipping in the flavorful sauce) a vegetable and a salad.
This recipe can easily be doubled, as long as your roasting pot is large enough.
It can also be made with lamb or venison, although that is not my preference.
Go, eat your food with gladness, and drink your wine with a joyful heart.....
Ecclesiastes 9:7
Beef Stifado Teaser :: Full Recipe Video Coming Next Week
???????? Here's a snippet of a new video I've filmed for Beef Stifado - a delicious Greek stew. Full video coming next week. #stifado #greekstifado #beefstifado
Beef Stifado (Greek beef stew)
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The traditional Greek beef stifado recipe calls for “kokaria” onions, which are small white sweet onions. The best option is to use white pearl onions, which are sweet and mild and won’t overpower the other flavours of the dish.
There are many variations of this dish. This is just one of my YiaYia's takes on this classic.
Recipe
1 chuck roast
shallots
onions
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 or a can of tomatoes
1 tbsp tomato paste
1 bay leaf
3–4 allspice berries or a pinch of ground Allspice
a pinch nutmeg
salt and freshly ground pepper
A bit of water
Heat the oil in a Dutch oven, add the meat and browned on all sides. When done remove, cover and set aside.
Peel the baby shallot onions, 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.
Add the tomato paste and stir. Add the tomatoes, bay leaf, allspice, 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 on mashed potatoes with a Greek salad and a crusty loaf of bread.
Enjoy!
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