Greek stew

Still searching for what to cook ?

Name: Stifado
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Greek
Ingredients: 2 lbs. Stewing Steak Cut into large cubes; 1/2 cup Olive oil; Flour; Salt & pepper; 1 medium Onion; 2 cups Fresh tomato juice; 4 tablespoons Red wine vinegar; 1/2 cup Dry red wine; 1 leaf Bay leaf; 1/4 teaspoon Ground Cinnamon; 1/4 teaspoon Ground Nutmeg; 1/4 teaspoon Ground Cloves; Few Berries Allspice; 2 lbs. Small white onions; 2 cloves Garlic; 1/2 cup Butter; Fresh parsley chopped

Find the most delicious recipes here

INGREDIENTS

2 lbs. Stewing Steak ; Cut into large cubes
1/2 cup Olive oil
Flour
Salt & pepper
1 medium Onion
2 cups Fresh tomato juice
4 tablespoons Red wine vinegar
1/2 cup Dry red wine
1 leaf Bay leaf
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
Few Berries Allspice
2 lbs. Small white onions
2 cloves Garlic
1/2 cup Butter
Fresh parsley chopped

Servings

INSTRUCTIONS

Heat the olive oil in a heavy flameproof casserole, over a medium heat. Meanwhile dust the meat with seasoned flour and place in the casserole to brown. Remove the browned meat and leave to drain.

Add the chopped onion to the casserole and saute until soft. Add tomato juice, vinegar, wine, bay leaf, spices and 2 cups of water.

Return the meat to the pan and simmer until tender.

Heat the butter in a and add the onions, garlic, salt and 1 cup of water. Cover and cook until the onions are tender. Add them to the meat together with the chopped parsley and continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft.

This is best made the day before and aloud to stand over night.

NOTES

Alert editor

Stifado

2 lbs. Stewing Steak Cut into large cubes
1/2 cup Olive oil
 Flour
 Salt & pepper
1 medium Onion
2 cups Fresh tomato juice
4 tablespoons Red wine vinegar
1/2 cup Dry red wine
1 leaf Bay leaf
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
Few Berries Allspice
2 lbs. Small white onions
2 cloves Garlic
1/2 cup Butter
 Fresh parsley chopped

Heat the olive oil in a heavy flameproof casserole, over a medium heat.  Meanwhile dust the meat with seasoned flour and place in the casserole to brown.  Remove the browned meat and leave to drain.

Add the chopped onion to the casserole and saute until soft.  Add tomato juice, vinegar, wine, bay leaf, spices and 2 cups of water.

Return the meat to the pan and simmer until tender.

Heat the butter in a  and add the onions, garlic, salt and 1 cup of water.  Cover and cook until the onions are tender.  Add them to the meat together with the chopped parsley and continue to cook slowly for 20 minutes or until the liquid is reduced and the onions are soft.

This is best made the day before and aloud to stand over night.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (369g)
Recipe Makes: 6 Servings

Calories: 550
Calories from Fat: 352 (64%)

Amt Per Serving		% DV

	Total Fat 39.1g	52 %
	Saturated Fat 18.1g	91 %
	Monounsaturated Fat 15.5g
	Polyunsanturated Fat 1.8g
Cholesterol 111.7mg		34 %
Sodium 286.6mg		10 %
Potassium 524.3mg		14 %
Total Carbohydrate 14g		4 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 13.8g
Protein 31g		44 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 550

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe