How To make Stifado
1/4 c Olive oil 2 1/2 tb Chopped fresh thyme *
1 1/2 lb Boneless beef chuck 2 1/2 tb Chopped fresh rosemary *
- cut into 1-1/2" cubes 2 1/2 tb Chopped fresh oregano * 2 tb All-purpose flour 1 Bay leaf; crumbled
12 oz Sm. white boiling onions 1 ts Ground cumin
- Peeled 2 c Dry red wine 1 lb Tomatoes,peeled,seeded,chopd 1/2 lb Feta cheese, crumbled
3 Garlic cloves; minced Salt &
freshly ground pepper * 1 teaspoon dried herbs may be used instead of fresh. Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350 F oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Source: (Takis Taverna, Corfu) "Bon Appetit" February 1990. -----
How To make Stifado's Videos
Delicious Beef Stifado: How To Make The Classic Greek Stew Recipe
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This hearty traditional Greek Stifado is made with tender beef, shallots, and a flavourful tomato and red wine sauce, spiced with cinnamon and cloves. Perfect for cold winter nights, this dish is sure to warm you up and satisfy your taste buds.
Serve the beef stifado with crusty bread or over a bed of rice. This Greek stew is perfect for a cold winter night and it's sure to be a hit with your whole family.
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Lamb & Shallots Stew in the Instant Pot (Stifado)
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Ingredients
4-5 pounds (about 2 kg) leg of lamb cuts
about 24 shallots, peeled
1/2 cup olive oil
4-5 garlic cloves, grated
2-3 tablespoons Balsamic vinegar
2 cups water
about 30 oz (850g) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon honey
2 bay leaves
1 cinnamon stick
6-10 stole peppercorns
6 allspice berries
about 2 teaspoons salt, or to taste
freshly cracked black pepper to taste
1/2 teaspoon crushed red pepper flakes, optional
1 teaspoon dried oregano
Instructions
Season the lamb with salt and pepper on both sides.
Set the Instant Pot to the Saute setting and add 1/4 cup of olive oil. Brown the meat for about 5 minutes on each side in a few batches. Adding all of the meat at once will steam the meat instead of brown it.
Add the balsamic vinegar and the water to deglaze the pot. Place all of the meat back into the pot along with the tomatoes, and all of the seasonings except the oregano.
Set the Instant Pot to the High Pressure setting for 25 minutes. Make sure that the vent is set to the sealed position.
Allow the machine to Naturally Release the pressure for 15 minutes and then open the valve to release the remaining pressure.
While the meat is cooking preheat the oven to 425 °F, 220 °C.
Place the shallots onto a baking pan and drizzle with the remaining olive oil. Season them with salt and pepper and roast until golden and tender. About 25 minutes.
Add the shallots to the pot and set it to the saute setting until the sauce has thickened. About 10 minutes.
Add the oregano and taste the sauce. Add more salt if needed.
Serve with rice, mashed potatoes, or bread and a salad.
Kali Orexi.
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By: tonyanthony
Its All Greek
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By: LowNotes
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Greek stifado
Greek stifado using your preferred beefless pieces and baby onions. Things to note, this dish is supposed to be vinegary and I've used quite a lot because the alcohol free red wine is quite sweet and not as harsh as the alcohol ones. You might need a little less vinegar or some additional sweetness if using alcohol wine. You might want to add a little salt too if you use it.
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Cooking Greek With My Family - Toula's Rabbit Stifado Greek Recipe
Cooking and enjoying Greek food with family was at the centre of my recent trip to Greece. And what a better meal to have, than a traditional Greek Rabbit Stifado, prepared and cooked by my dad's other half, Toula.
Rabbits are not considered pets in Greece, so their meat plays a part in Greek dishes. Toula's recipe uses plenty of spices, but the secret is in making sure the meat is marinated for many hours and the onions are kept in cold water for a long time.
In this recipe Toula used:
For the marinade
Two whole rabbits, cut in large pieces
3-4 cinnamon sticks
4-5 bay leaves
4-5 whole allspice
Plenty of extra virgin olive oil
4-5 cloves
2-3 cloves of garlic, finely chopped
1 small onion, finely chopped (optional)
For the remainder of the dish
6-7 tbsp chopped tomatoes
2 tsp tomato paste
2 kilos small onions or shallots, peeled
Salt & pepper to taste
Extra virgin olive oil
1 cup of red wine
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Chicken Stifado | Greek Chicken Stew Recipe
Here's a simple recipe on how to make chicken stifado. Stifado is a Greek chicken stew that features whole onions & peas in a luxurious tomato sauce. This is a very easy Greek recipe for stifado that gets prepared AND served all in one pot making clean up a snap as well. Originally done using fresh rabbit, this dish can be tamed down a bit using either your choice of chicken or beef. Cooking time for this recipe is about 80 mins.
INGREDIENTS LIST
* 6 tbsp. Greek extra virgin olive oil
* 6 chicken thighs
* 4-12 onions (depending on size)
* 2 tbsp. tomato paste
* 14oz crushed tomatoes
* 1-1/2 cups water
* 2 cloves garlic
* 1 bayleaf
* Salt & pepper to taste
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Try this today and take your meals from ordinary to OPA!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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Greek-Style Beef Stew - How to Make an Amazing Stifado - Food Wishes
This simple and satisfying dish is truly phenomenal, and might be the best beef stew you’ve never had. This is “old world” comfort food at its finest, and I really do hope you give it a try soon. Enjoy!
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