Best Greek Stew Stifatho Recipes

Stifatho: Greek Beef & Onion Stew image

Provided by jpknight22

Categories Stew

Time 3h20m

Yield 4-5 , 4-5 serving(s)

Number Of Ingredients 11

3 lbs lean beef, cut into chunks
2 lbs white onions, quartered and sliced in half
1 3/4 lbs large potatoes, sliced into 3/4 inch rounds and quartered
3/4 cup olive oil
4 ounces red wine vinegar
10 garlic cloves, pressed
2 1/2 tablespoons tomato paste
2 bay leaves
3/4 tablespoon fresh rosemary
1 tablespoon salt
water (enough to cover contents of pot plus 1 1/2 inches)

Steps:

In a stew pot, lightly brown the meat in olive oil.
Add remaining ingredients and enough water to cover plus 1 1/2 inches. Stir ingredients together.
Bring to a boil and immediately reduce heat to low until gently simmering. Cover and simmer for 3-4 hours without stirring, until only a sauce remains.

Nutrition Facts : Calories 1291, Fat 80.1, SaturatedFat 22.9, Cholesterol 238.1, Sodium 2146, Carbohydrate 61.2, Fiber 8.9, Sugar 12.5, Protein 72.8

GREEK STEW (STIFATHO) image

Yield 6 Servings

Number Of Ingredients 11

3 lbs. chuck roast cut into 1.5-inch cubes
1 large onion - grated
1/4 Cup water
1 8 oz can tomato sauce
1 4 oz can tomato paste
3 whole peeled garlic cloves
2 bay leaves
1 TB red wine vinegar
1 tsp cracked pepper
2 tsp salt
water to almost cover meat

Steps:

Place meat, 1/4 cup water and grated onion into stew pot. Cook over high heat until meat is browned (the water will evaporate). Be careful not to let meat burn. Be patient, this part may take up to an hour! Add rest of ingredients, cover and simmer for 2-3 hours. Serve with rice or polenta! Stifatho with green beans After stew has cooked at least 2 hours add trimmed green beans, press into liquid and cook 30-45 minutes until beans are done. Stifatho with baby artichokes After starting the Stifatho begin trimming 20 baby artichokes. To trim cut off 1/4" to 1/2" of top, cut stem off and peal leaves until there are only pale yellow leaves remaining. This typically takes at least half of the artichokes leaves. Trim bottom of artichoke by paring off the rough sides of the stem that remains. If the artichokes are larger than 1-inch wide you can cut them lengthwise. Place trimmed artichokes in cold water with half a squeezed lemon to keep them from browning. After all are trimmed drain the lemon water and add to the stew making sure they are pushed down into the liquid. Continue cooking stew as directed.