Greek Beef Stew Recipes
GREEK STYLE BEEF STEW
Excellent in a pressure cooker! I tried it once in a slow cooker: not as flavorful. I adapted a recipe that came with my pressure cooker. It is also known as Stifado if you use pearl onions, but I didn't have any and had to use yellow onion. I have to add potatoes and carrots! Be very careful with the amounts of salt, cinnamon and ground cloves. Works very well with moose or venison. I serve it with J.P.'s Big Daddy Biscuits (try making those with buttermilk). Yum!
Provided by Peter I.
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h10m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a 5-quart pressure cooker over medium-high heat. Add half the beef; cook and stir until well browned on all sides. Remove beef with a slotted spoon and set aside. Brown the remaining meat and set aside.
- Place chopped onion in the pressure cooker; cook and stir for 1 minute. Add the garlic and stir for an additional minute. Pour in the red wine, red wine vinegar, and beef broth; stir in the tomato paste and mix well.
- Grind or crush rosemary, oregano, and peppercorns in a mortar and pestle or spice grinder. Add crushed spices to the cooker with bay leaves, cumin, cinnamon, cloves, black pepper, and brown sugar.
- Pour in tomatoes and their juice; rinse the can with 1/2 cup water and add the water to the cooker. Stir in potatoes and carrots. Return the browned meat to the pressure cooker. A 5-quart pot should be about half full and a little soupy; the potato will dissolve a bit and thicken it after cooking. Cover the pot and seal the lid.
- Bring the pot up to high pressure over high heat. Reduce the heat to low, maintaining full pressure, and cook for 15 minutes. Remove from heat and let the pressure reduce naturally. Taste the stew and add salt, if desired.
Nutrition Facts : Calories 288.6 calories, Carbohydrate 26.8 g, Cholesterol 41.7 mg, Fat 13 g, Fiber 4.7 g, Protein 15.9 g, SaturatedFat 4.5 g, Sodium 367.3 mg, Sugar 7.8 g
GREEK BEEF STEW
This is a Zaar recipe that I adopted. I hope to make this soon and will post any modifications that I make to the recipe.
Provided by Dreamgoddess
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a heavy kettle, brown meat in butter.
- Season lightly with salt and pepper.
- Add chopped onion and saute until clear.
- Mix in tomato paste, vinegar, garlic and half of the water.
- Add bay leaf.
- Cover and simmer 1 hour, adding additional water as needed.
- Add white onions and mushrooms.
- Cover and simmer 1 more hour or until meat and onions are tender.
- Add cheese, cover and cook 5 minutes, or until cheese melts.
Nutrition Facts : Calories 689.2, Fat 37.5, SaturatedFat 21.5, Cholesterol 221.3, Sodium 808, Carbohydrate 23.5, Fiber 4.5, Sugar 11.7, Protein 67.7
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 VEGETABLE STEW
Steps:
- Lightly brown onions in a hot dry skillet in 2 Tablespoons oil. Add oregano & garlic. Cook 1 minute. Add 4 cups water and tomatoes. Cook 10 minutes. Add remaining ingredients. Cook covered for 40 minutes, stirring occasionally. Serve with a lemon slice in each bowl.
SLOW-COOKER GREEK BEEF STEW
Enjoy this flavorful beef stew served over pasta - a slow cooked Greek dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 6
Number Of Ingredients 11
Steps:
- Remove excess fat from beef. Cut beef into 1-inch pieces. Toss beef, flour and cinnamon. Rinse frozen onions in cold water to separate; drain. Place beef and onions in 3 1/2- to 4-quart slow cooker.
- Mix water, tomato paste, wine, vinegar and honey. Pour over beef mixture.
- Cover and cook on low heat setting 9 to 10 hours or until beef is tender. Serve over pasta. Sprinkle with cheese.
Nutrition Facts : Calories 340, Carbohydrate 42 g, Cholesterol 80 mg, Fiber 4 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 320 mg
GREEK/EGYPTIAN BEEF STEW
I love this recipe, as does my family. It can be served with pasta, but usually I serve it as a stand alone. This recipe came from the internet, but I can't seem to remember where I got it. If you have picky eaters who will not eat onions, half the onions, then quarter them so the pieces are large enough to pick out (though my two year old thinks they are noodles in this recipe). They are very important in the flavoring.
Provided by Actressdancer
Categories Stew
Time 2h15m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large stewing pot.
- Add meat.
- Brown the meat slightly on all sides.
- Add all remaining ingredients.
- Bring stew to a boil, then reduce heat, cover, and simmer two hours (or longer for a thicker sauce).
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Category MainCalories 467 per serving
- To prepare this delicious Greek beef stifado recipe, heat the oil in a saucepan, add the meat (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
- Peel and carve the baby shallot onions crosswise, add in the same oil used to browned the meat, turn down to medium heat and sauté until the onions have softened, but not browned (about 10 minutes).
- Pour the meat along with its juices to the saucepan, add the tomato paste and sauté. Add the chopped tomatoes, bay leaf, allspice berries, nutmeg and a bit of water until the meat is covered. Bring to a boil, turn the heat down and simmer the beef stifado for 1 1/2 hours or until the beef is tender and the sauce has thickened. While the beef stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in half a cup of boiled water and stir. Towards the end of cooking time season well with salt and pepper to taste.
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