ONE-POT BEEF STIFADO
Make this delicately spiced stew ahead of time for last-minute gatherings. Ideal for freezing, the flavours of this Greek-style stew intensify when made ahead
Provided by Barney Desmazery
Categories Dinner
Time 3h10m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.
- Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.
- Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender - the timing will depend on the cut you've used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.
Nutrition Facts : Calories 345 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.2 milligram of sodium
GREEK-STYLE BEEF STEW (STIFADO)
Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.
Provided by Chef John
Categories Beef Stew
Time 3h5m
Yield 6
Number Of Ingredients 19
Steps:
- Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
- Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
- Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
- Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
- Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
- Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
- Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
- Taste and adjust seasonings before serving.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg
GREEK CHICKEN STIFADO
Make and share this Greek Chicken Stifado recipe from Food.com.
Provided by Semra22
Categories Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine parsley, lemon rind, fresh dill and garlic, cover and refrigerate for up to 3 hours.
- In large skillet, heat oil over medium-high heat. Cook chicken, in batches, for about 5 minutes or until browned.
- Remove and arrange, skin side up, in 13 x 9 inch baking dish, sprinkle with salt and pepper, set aside.
- Pour off all but 1 Tbsp drippings from skillet. Cook onion, red peppers and garlic over medium heat for 5 minutes or until softened. Spoon over chicken.
- To skillet, add tomatoes, olives, currants, lemon juice, oregano and mint, bring to boil.
- Reduce heat and simmer, stirring occasionally, for 15 minutes or until thickened, then pour over chicken.
- Bake, uncovered, in 350 F oven for 50 to 55 minutes or until juices run clear when chicken is pierced. Sprinkle with Gremolada.
Nutrition Facts : Calories 357.9, Fat 22.5, SaturatedFat 5.6, Cholesterol 85, Sodium 210.5, Carbohydrate 16.9, Fiber 3.2, Sugar 10.8, Protein 22.8
More about "greek chicken stifado recipes"
GREEK CHICKEN STIFADO (STEW) - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
5/5 (1)Category Main CourseCuisine GreekTotal Time 8 hrs 35 mins
- Mix together all marinade ingredients. Trim and dice the chicken into bite sized pieces. Add the marinade and the chicken to a large sealable bag. Let the chicken marinate in the refrigerator for at least 8 hours, up to 24 hours.
- Heat the olive oil in a dutch oven over medium high heat. Take the chicken out of the marinade (reserving the marinade) and brown the chicken on all sides. Once the chicken is browned, remove it to a plate.
- Add the shallots to the pot and cook until browned and softened, about 8 minutes. Add the garlic and cook for 1 minute. Then add the tomato paste and stir it in. Let the tomato paste caramelize for 1-2 minutes.
- Add the reserved wine marinade and bring to a boil. Boil for 2 minutes. Then add the chopped tomatoes and artichokes. Bring to a boil then lower the heat so that the stew is simmering. Simmer, partially covered, for 10 minutes.
KOTOPOULO STIFADO: GREEK CHICKEN & SHALLOTS STEW
From dimitrasdishes.com
4.5/5 (11)Servings 4
- Place the shallots in a baking tray, drizzle with ¼ cup of olive oil and season lightly with salt and pepper. Roast until soft and golden. About 25 minutes. Set aside.
- In the meantime, place a Dutch oven over medium-high heat and brown the chicken for 5 minutes on each side. You might have to do this in 2 batches depending on the size of your pot.
IKARIA-STYLE CHICKEN BRAISED IN WINE - STIFADO - DIANE …
From dianekochilas.com
GREEK CHICKEN STIFADO | CLUB HOUSE CA
From clubhouse.ca
Cuisine GreekCategory Crockpot And Casserole,EntreesServings 8
- Place all ingredients, except artichokes and tomatoes into slow cooker. Cook for 8 hours on LOW or 4 hours on HIGH.
- Test Kitchen Tip: Serve with roasted potatoes. Preheat oven to 425°F (220°C). In a large bowl, toss 2 lb (1 kg) potatoes in 2 tsp (10 mL) olive oil. Sprinkle 1 tsp (5 mL) Club House Garlic Powder, 1 tsp (5 mL) roughly chopped Club House Rosemary Leaves, ½ tsp (2 mL) Club House Sea Salt Grinder and ¼ tsp (1 mL) Club House Coarse Grind Black Pepper. Spread potatoes in single layer on foil-lined 15 x 10 x 1-in (38 x 25 x 2 cm) baking pan. Roast 35-40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.
SLOW COOKER CHICKEN STIFADO (GREEK CHICKEN STEW)
From mediterraneanliving.com
4.8/5 (4)Total Time 6 hrs 15 minsAuthor George ZikosCalories 528 per serving
CHICKEN STIFADO (GREEK CHICKEN AND ONION STEW)
From mostly-greek.com
Estimated Reading Time 4 mins
GREEK CHICKEN SHEET PAN DINNER - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
GREEK CHICKEN STIFADO (STEW) | RECIPE | COOKING MEAT, GREEK …
From pinterest.ca
BEEF STIFADO RECIPE (GREEK BEEF STEW) - MY GREEK DISH
From mygreekdish.com
30-MIN GREEK INSTANT POT CHICKEN STEW - FOOD BY MARS
From foodbymars.com
TRADITIONAL GREEK STEWS - MY GREEK DISH
From mygreekdish.com
STIFADO RECIPE - BBC FOOD
From bbc.co.uk
PRESSURE-COOKER CHICKEN STEW - STIFADO | AKIS PETRETZIKIS
From akispetretzikis.com
WHY STIFADO IS ‘THE BEST FOOD IN GREECE’ – PLUS THE RECIPE
From theguardian.com
BAKED RANCH CHICKEN RECIPE - THE DAILY MEAL
From thedailymeal.com
GREEK CHICKEN STIFADO | RECIPELION.COM
From recipelion.com
CHICKEN STIFADO — OUR GREEK KITCHEN
From our-greek-kitchen.co.uk
CHICKEN STIFADO | GREEK CHICKEN STEW RECIPE - YOUTUBE
From youtube.com
ZESTY GREEK CHICKEN MARINADE RECIPE +VIDEO
From aspicyperspective.com
GREEK CHICKEN STIFADO RECIPE | CDKITCHEN.COM
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love