{"id":2551,"date":"2022-12-20T19:29:54","date_gmt":"2022-12-20T19:29:54","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2551"},"modified":"2024-02-09T21:32:52","modified_gmt":"2024-02-09T21:32:52","slug":"stifado-greek-beef-stew","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/stifado-greek-beef-stew\/","title":{"rendered":"Stifado (Greek Beef Stew)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Stifado (Greek Beef Stew)<\/span><\/h2>\n
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Stifado is the ultimate comfort food, which is probably why you sometimes hear it described as \u201cGreek beef stew.\u201d Serve with pilafi (Greek Rice)<\/a>, pasta, mashed potatoes, or even French fries, for a warm and filling meal.<\/span><\/div>\n
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Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>8<\/span><\/div>\n\n
Author: <\/span>from Yankee Magazine, August 17, 2015<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> pounds<\/span> stew beef<\/span> cut into 1-inch cubes<\/span><\/li>
  • \u00be<\/span> cup<\/span> olive oil<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> kosher or sea salt<\/span><\/li>
  • 1<\/span> large onion<\/span> chopped<\/span><\/li>
  • \u00bc<\/span> cup<\/span> red wine<\/span><\/li>
  • \u00bc<\/span> cup<\/span> fresh or crushed tomatoes<\/span><\/li>
  • \u00be<\/span> cup<\/span> tomato sauce<\/span><\/li>
  • 3<\/span> garlic cloves<\/span> chopped<\/span><\/li>
  • 2<\/span> cinnamon sticks<\/span><\/li>
  • 5-6<\/span> cloves<\/span><\/li>
  • 2<\/span> bay leaves<\/span><\/li>
  • 2-3<\/span> -inch<\/span> piece dried orange peel<\/span><\/li>
  • dash<\/span> red-pepper flakes<\/span><\/li>
  • dash<\/span> pepper<\/span><\/li>
  • \u00bd<\/span> cup<\/span> cold water<\/span><\/li>
  • 1<\/span> bag frozen pearl onions<\/span><\/li>
  • Kosher or sea salt<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Rinse beef. Fill a large pot \u00be full with water and add beef. Turn heat to high and bring to a boil. As beef is cooking, foam will rise to the top of the pot; when it does, remove from heat; drain and rinse beef well.<\/span><\/div><\/li>
    • In same pot, add olive oil over high heat. Add beef and salt; saute 5 minutes. Add onion, reduce heat to medium, and saute until onion is tender. Add red wine. Cover and simmer 5 minutes. Add tomatoes, stir, and cook 2 minutes.<\/div><\/li>
    • Add enough water to cover meat. Add tomato sauce, garlic, spices, and herbs. Simmer on low to medium heat about 2 hours, or until beef is tender.<\/div><\/li>
    • Using a slotted spoon, remove beef to a plate and set aside. Strain remaining sauce and cold water into another pot; stir to break up lumps.<\/div><\/li>
    • Bring strained sauce to a boil. Add pearl onions and cook over medium heat 5 minutes. Return beef to the pot and simmer until onions are cooked through.<\/div><\/li>
    • Add salt to taste. If beef isn’t tender enough, add more water and continue simmering (the longer it cooks the better).<\/div><\/li><\/ul><\/div><\/div>\n
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