Greek Steffotto Recipes

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

Greek-Style Beef Stew (Stifado) image

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

Ingredients

3 pounds boneless beef chuck roast, cut into 2-inch cubes
2 teaspoons freshly ground black pepper
1 tablespoon kosher salt
4 tablespoons olive oil, divided
1 pound small shallots
½ cup diced onion
4 cloves garlic, minced
1 pinch kosher salt
3 tablespoons tomato paste
¼ cup red wine vinegar
1 cup white wine
2 teaspoons white sugar
¼ teaspoon ground cinnamon
⅛ teaspoon ground allspice
1 pinch ground cloves
1 teaspoon dried oregano
2 large bay leaves
2 sprigs fresh rosemary
2 cups beef broth, or more as needed

GREEK STEFFOTTO

I always make this in the fall. It makes the whole house smell wonderful as it cooks. The combination of cinnamon, brown sugar, and vinegar give this a great flavor. Serve it over rice or noodles.

Provided by PROFPAM

Categories Soup

Time 3h20m

Yield 6

Number Of Ingredients 10

Greek Steffotto image

Steps:

Brown the chuck in a large pan.
Add mushrooms and onions to meat, and cook until soft. Transfer to an oven proof pan.
Mix together tomato paste, wine vinegar, and brown sugar. Pour this mixture over the meat and vegetables. Add cinnamon sticks, sprinkle of whole cloves, and salt and pepper to taste. Dilute with water to cover all.
Bake at 325 degrees F (165 degrees C) for at least 2 to 2 1/2 hours.

Nutrition Facts : Calories 474.4 calories, Carbohydrate 28.2 g, Cholesterol 107.4 mg, Fat 27.5 g, Fiber 2.7 g, Protein 29.9 g, SaturatedFat 11 g, Sodium 340.7 mg, Sugar 23.1 g

Ingredients

2 pounds lean beef chuck, trimmed and cut into 1 inch cubes
1 pound fresh mushrooms
½ cup chopped onions
1 (6 ounce) can tomato paste
1 cup wine vinegar
½ cup packed brown sugar
2 cinnamon sticks
¼ teaspoon ground cloves
salt to taste
ground black pepper to taste

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Greek Steffotto Recipes

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.

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I always make this in the fall. It makes the whole house smell wonderful as it cooks. The combination of cinnamon, brown sugar, and vinegar give this a great flavor. Serve it over rice or noodles.

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