Stifado Greek Stew Recipe with Chef Ranveer Brar
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Stifado Greek Stew Recipe with Chef Ranveer Brar
This hearty one-pot beef stifado recipe requires just five minutes of prep time but for the best results should be left to marinate for a few hours or ideally overnight, so you’ll need to plan ahead. Once the flavours have soaked into the beef, this stifado can be cooked in 30 minutes. This recipe serves between six to eight people, so is a great option if you have plenty of mouths to feed or if you like to batch cook recipes and freeze for later. Serve with rice, pasta or potatoes.
Marinate lamb shanks in a bowl with
1 cup tomato paste, 1 tbsp vinegar,
salt to taste and 2 roughly crushed pimentos
Warm 1 tbsp olive oil in a pan, add 2-3 bay leaves,
9-10 shallots, 7-8 garlic cloves and 2 sprigs rosemary,
Switch off the gas and add the marinated lamb to the pan
Cover the pan with aluminium foil and bake at 170°C for 1 1/2 hours
In a grill pan warm 1 tbsp olive oil and fry 40 gms halloumi cheese
Remove stifado from the oven, add grilled halloumi cheese on top
Serve Stifado with hot steamed rice.
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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!
#greek #greekrecipes #stifado #beefstew #comfortfood #familymeals #easyrecipe #winterfood #stew
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
Greek beef and orzo pasta casserole (Giouvetsi) | Akis Petretzikis
Greek beef and orzo casserole (Giouvetsi) | Akis Petretzikis
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Stifado - Original griechischer Rinderschmortopf | Kyriakos Kitchen
Kyriakos verrät Euch heute sein Rezept für original griechisches Stifado.
Hierfür verwendet er feinstes Rinderfleisch.
In Griechenland wird der Rindfleischeintopf oft mit Kaninchenfleisch gegessen.
Dieses mediterrane Schmor-Gericht bringt Euch ein Stück Griechenland direkt auf Euren Tisch.
Lasst euch inspirieren und kocht zusammen mit Kyriakos tolle griechische Gerichte!
Das gesamte Rezept als Schritt-für-Schritt-Anleitung mit Bildern und genauen Mengenangaben, Kyriakos Gewürze und das Goldene Öl findet Ihr unter:
Guten Appetit oder Kali oreksi
Zutaten für Stifado Rindereintopf:
Rindfleisch (Nacken)
Griechisches Olivenöl
Zwiebel
Knoblauch
Tomatenmark
Rotwein
Senf
Mehl
Schalotten
Kyriakos Gewürz
Tomaten
Stange Zimt
Lorbeerblätter
Pimentkörner
Nelken
Frische Petersilie
Frischer Oregano
Salz
Produktion:
GREEK STIFADO (STEWED BEEF AND ONIONS) - STAVROS' KITCHEN - GREEK CUISINE
CHECK FOR THE INGREDIENTS BELLOW, ONE OF THE MOST FAMOUS GREEK DISHES, ABSOLUTELY DELICIOUS !!!! YOU CAN HAVE IT WITH RICE, ROASTED, MASH OR JUST EVEN BOILED POTATOES.
INGREDIENTS
2 TABLESPOONS BUTTER
2 TABLESPOONS OLIVE OIL
1Kg STEWING BEEF
500G SHALLOTS, SMALL ONIONS
1 TIN OF TOMATOES (400g)
1 TABLESPOON TOMATO PUREE
1 MEDIUM ONION, CHOPPED
2 CLOVES OF GARLIC, CRUSHED
3 INCHES RIND OF ORANGE PEEL
1/2 CUP DRY RED WINE
1/2 CUP WATER
2 TABLESPOONS VINEGAR
1/4 TEASPOON GROUND CINNAMON
1/4 TEASPOON GROUND NUTMEG
1 TEASPOON SUGAR