Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, greek beef stifado (wine free version) 🇬🇷. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Beef Stifado is one of the most famous Greek Cypriot recipes. There is nothing like a steaming bowl of Beef stifado to warm the soul. A true taste of Cyprus in a bowl.
Greek Beef Stifado (Wine Free Version) 🇬🇷 is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Greek Beef Stifado (Wine Free Version) 🇬🇷 is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have greek beef stifado (wine free version) 🇬🇷 using 16 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Greek Beef Stifado (Wine Free Version) 🇬🇷:
- Prepare Marinade
- Make ready 3 sprigs rosemary, de stalked and chopped
- Make ready 2 tsp dried oregano
- Prepare 125 mls cold beef stock (or red wine)
- Prepare 2 tbsp red wine vinegar
- Take 3 garlic cloves, crushed
- Take 3 cloves
- Prepare 2 cinnamon sticks
- Get Beef stew
- Prepare 900 g diced casserole beef
- Get Olive oil
- Get 400 g peeled shallots, left whole
- Make ready 400 g tinned plum tomatoes
- Make ready 2 tbsp tomato purée
- Get 100 mls beef stock
- Take 3 bay leaves
Stifatho (στιφάδο)—sometimes spelled stifado—is a Greek stew dish. It's the Greek version of comfort food—warm, filling, and satisfying. Greek cuisine has many comfort foods, but stifado or in a more original spelling stifatho, is probably the most widely cooked dish which has its own, local versions throughout the whole country. It is so rich in flavors and textures that one time is surely not enough to get a complete idea about the real potential of this delicious stew.
Instructions to make Greek Beef Stifado (Wine Free Version) 🇬🇷:
- Mix together the marinade ingredients. Add the beef and stir well to coat the meat, then leave to marinate for 2 hours (or overnight if possible).
- Preheat the oven to 180 C. Add a couple of tablespoons to a flameproof casserole dish and fry the whole shallots over a high heat until they start to colour on the outside. Remove the shallots and set them aside.
- Now brown off the meat in batches, draining off and reserving the marinade. Place the browned beef in a bowl after you’ve finished each batch so you don’t overcrowd your pan.
- When the beef is done and is waiting in the bowl, add the tinned tomatoes, tomato puree, reserved marinade, 100 mls stock to the casserole dish and bring it up to a gentle boil. Give it a stir and add your bag leaves. Add your beef back in, put your lid on and put the casserole in the oven for 1 hour.
- After one hour, gently stir the casserole and add in your shallots. Place the casserole back in the oven for a further hour.
- We served with minted boiled potatoes.
Its biggest advantage lies in its ingredients, which are. For a Greek beef stifado (stew), you need to choose large cuts of good quality stewing beef or even better veal, which, when cooked for a long time, become fork tender. When cooking a Greek beef stifado, the meat is first browned and sealed to keep it nice and juicy, then added to a tomato-based sauce along with caramelised pearl onions and. Add wine and vinegar and stir to combine. Turn slow cooker to Low setting.
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