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
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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Cypriot Beef Stifado in Two Minutes
Stifado is not strictly a Cypriot dish; it can be found all throughout Greece, with different regions having their own distinctive versions.
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Greek tomato beef stew (Kokkinisto) | Akis Petretzikis
Greek tomato Beef stew | Akis Petretzikis
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Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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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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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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