Beef Stifado by The Good Greek
Beef version of traditionally rabbit Greek dish, Stifado!
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An all-time winner in slow cooker recipes - Beef Stifado!
It only takes 3 minutes of prepping, and the rest is done by the slow cooker and time.
This is an amazing beef variation of a traditional Greek dish, which is cooked with rabbit. You don't need a special slow cooker to make this - just chuck everything in a pot after work, put it on simmering temperature (80-90'C), and let it cook overnight. Don't forget the lid!
If you want to try one out though, here's the one we are using: (UK).
For US users:
???? INGREDIENTS:
- 500g of diced beef
- 5-6 shallots
- 7-8 cherry tomatoes
- 1 onion
- 1 glass of red wine
- 1 glass of olive oil
- 1 glass of beer (optional)
- 4 cloves of garlic
- 2 tablespoons of red wine vinegar
- 3 bay leaves
- 4 whole cloves
- 1 cube of stock
- 1 teaspoon of dried rosemary
- 1 cinnamon stick
- a pinch of nutmeg
- 2 tablespoons of tomato puree
- salt and pepper to taste
???? ???????? QUICK SHOPPING FOR INGREDIENTS (US):
grass-fed organic US diced beef -
aromatic shallots -
extra virgin organic Greek olive oil -
organic whole cloves -
Greek red wine vinegar -
beer -
organic garlic -
Himalayan salt -
organic Cambodian Kampot pepper -
red wine -
organic Italian tomato puree -
Californian organic bay leaves -
raw organic cinnamon sticks -
organic ground nutmeg -
dried organic rosemary -
???? ???????? QUICK SHOPPING FOR INGREDIENTS (UK):
organic British beef -
shallots:
fresh cherry tomatoes -
extra virgin organic Greek olive oil -
organic onion -
organic garlic -
Himalayan salt -
organic Cambodian Kampot pepper -
red wine -
beer -
red wine vinegar -
sundried tomato paste -
fresh cut bay leaves -
whole cloves -
organic chicken stock -
dried rosemary -
cinnamon sticks -
ground nutmeg -
???? STAY IN TOUCH! ????
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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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Seriously, the best beef stew recipe ever, with slow-braised beef, chunky mushrooms, potatoes, carrots and peas. This soup recipe is so aromatic and delicious, it's bound to become a family favorite!
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Lamb & Shallots Stew in the Instant Pot (Stifado)
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Print the recipe here:
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 (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
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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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:
Kitchen Aid Mixer:
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!