LAMB STIFADO
All the recipes I have seen for stifado have called for small, whole onions. This one did too, until I got my hands on it. When I first made it, I couldn't get small onions, and so I substituted regular cooking onions. When I was finally able to make it with the tiny onions, I was a little disappointed - I love the way the onion bits cook almost to a sauce, and are so sweet and mild. The smell of this stew is just amazing, and the flavour lives up to the promise of the aroma.
Provided by Jenny Sanders
Categories Stew
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute the onions and garlic in the olive oil until turning brown and soft.
- Remove and set them aside.
- Add the meat and brown well.
- Add all the remaining ingredients, including the onions.
- Add water to just cover.
- Tightly cover the pot and simmer very slowly for 2 to 4 hours, stirring occasionally.
- Like most stews, this is better reheated the next day.
Nutrition Facts : Calories 330.5, Fat 13.1, SaturatedFat 3.1, Cholesterol 73.7, Sodium 254.7, Carbohydrate 23.1, Fiber 3.5, Sugar 10.2, Protein 25.3
LAMB SHANK STIFADO WITH SAUTEED POTATOES
Steps:
- Preheat oven to 350°F.
- In a 9-quart heavy ovenproof kettle cook sugar on top of stove over moderate heat, without stirring, until it begins to melt. Continue to cook sugar, stirring with a fork until melted and cook without stirring, swirling kettle, until a deep golden caramel. Add vinegar and stir until caramel is dissolved. Stir in tomatoes with juice, wine, rosemary, cinnamon, and bay leaf and bring to a boil. Add lamb shanks and braise, covered, in middle of oven until tender, about 2 hours. Braised lamb shanks improve in flavor if made 1 day ahead. Cool mixture, uncovered, and chill, covered. Skim and discard fat from mixture and reheat on top of stove before proceeding.
- In a saucepan of boiling water blanch onions 10 minutes, or until just tender, and drain. Cool onions and peel.
- Quarter potatoes and in a steamer set over simmering water steam potatoes, covered, 8 to 10 minutes, or until just tender. In a large non-stick skillet cook garlic in oil over moderate heat, stirring, until pale golden. Add potatoes with salt and pepper to taste and sauté mixture over moderately high heat 5 minutes, or until potatoes are golden.
- Transfer meat with a slotted spoon to a platter. Discard cinnamon stick and bay leaf. Add onions to sauce and boil until sauce is thickened slightly. Spoon sauce and onions over meat and surround with potatoes.
ONE-POT BEEF STIFADO
Make this delicately spiced stew ahead of time for last-minute gatherings. Ideal for freezing, the flavours of this Greek-style stew intensify when made ahead
Provided by Barney Desmazery
Categories Dinner
Time 3h10m
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it to a plate with a slotted spoon as you go (you may need to do this in batches). Drizzle the rest of the oil into the pan. Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices. Stir to coat in the spiced onion mixture.
- Add the red wine vinegar and chopped tomatoes. Rinse the cans out with the wine and pour it in, then add a third of a can of water. Season with salt and stir well. Bring to a simmer, stir again, then cover with the lid and transfer to the oven for 1 hr.
- Remove from the oven and stir again. If the sauce looks very thick, add a splash more water. Cover again and return to the oven for another hour, or until the meat is fork-tender - the timing will depend on the cut you've used. Serve hot. To get ahead, leave to cool completely, then transfer to an airtight container and chill for up to three days or freeze for up to three months. Defrost completely in the fridge overnight, then reheat in a pan over a low heat with a splash more water to loosen, if needed.
Nutrition Facts : Calories 345 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.2 milligram of sodium
BEEF STIFADO
This is a popular Greek dish, really rich sauce with lots of flavour serve with roast potatoes or just some nice crusty bread.
Provided by richard510
Time 2h20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- put meat in a frying pan and sear the meat then add the olive oil, onions and garlic leave until onions start to go soft (about 5 minutes)
- Then add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutes
- then add your cinnamon, stock cube, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. keep stirring to let all your ingredients mix together.
- then finally add your chopped tomatoes and continue stirring for 5 minutes,
- then transfer to a clay pot or casserole dish and add about 1/4 - 1/2 litre of water, be careful not to drown the sauce, then cook for at least one hour in the oven on a moderate heat, keeping checking you dont want it to dry out and add water if needed you are aiming for a thick rich sauce texture,
- whilst cooking place your 500 grams of shallots into hot water to soften the skin and peel, then fry these in a little olive oil, be careful not to burn them, just aim to soften them and add a little colour, add these to Stifado after one hour of cooking in the oven and then add them to the pot and cook for a further 1 hour until the meat is tender.
YUMMY LAMB STIFADO
My housemate declared this Greek Lamb dish the best thing she'd ever eaten! I've been making it for years and have tweeked the recipe to my own personal taste so it isn't very traditional but a slightly less sharp-tasting version. The original recipe called for lots more red wine vinegar and whole pearl onions which I omit. I also add honey to give a slightly sweeter taste. Using Lamb shanks as opposed to a whole leg of Lamb makes the meat much more tender. Best served with vermicelli (angel hair pasta) or mashed potatoes.
Provided by Jonathan_Creek
Categories Lamb/Sheep
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 140 - 150oc (the lower the temperature and the longer you cook the Lamb the more tender it will be).
- In a large saucepan pour enough olive oil to cover the base of the pan. On a low heat, add the finely chopped onion and garlic and sweat for a few minutes
- Once the onions are softened add the tinned tomatos, passata, red wine, vinegar,bay leaves, herbs, spices, and salt and pepper and turn up the heat to medium.
- Once sauce is bubbling, add the honey. Turn heat down and leave to simmer uncovered.
- Whilst the sauce is simmering, brown the Lamb shanks on all sides in a dry frying pan on a high heat.
- Place the Lamb in a large casserole dish and pour the sauce over.
- Cover the casserole dish and place into the oven for 2 1/2 - 3 hours, turning Lamb every 30 - 40 minutes.
- Once the meat is falling off the bone, remove the Lamb from the dish and cut into chunks (the Lamb will be so tender you could do this with a spoon).
- Return the Lamb to the dish and remove bay leaves. Cook for a further 20 - 30 minutes.
- Crumble feta over the Lamb to serve.
- YUMMY! ;-).
Nutrition Facts : Calories 537.4, Fat 27.3, SaturatedFat 8.3, Cholesterol 121, Sodium 299, Carbohydrate 23.6, Fiber 4, Sugar 13.3, Protein 38.4
BEEF STIFADO
This gorgeous casserole with beef and onions is best made the day before. Store the leftovers in the fridge, covered; it also freezes well.
Provided by Lolly B
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h55m
Yield 5
Number Of Ingredients 15
Steps:
- Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
- Season the beef with salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
- Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
- Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.
Nutrition Facts : Calories 544.4 calories, Carbohydrate 20.6 g, Cholesterol 112.4 mg, Fat 34.6 g, Fiber 1.6 g, Protein 31.7 g, SaturatedFat 13.4 g, Sodium 714.9 mg, Sugar 7.2 g
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LAMB STIFADO RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 1 hr 30 minsCategory Main-Course
- Heat the olive oil in a heavy-based saucepan over medium–low heat. Add the onions and sauté for 5–10 minutes, or until lightly browned. Remove to a plate using a slotted spoon and set aside.
- Increase the heat to medium. Add the lamb to the pan and cook in batches for 3–5 minutes on each side, or until well browned, adding a little extra oil if necessary. Remove to a plate, reserving any pan juices.
- Return all the meat, onions and any juices to the pan. Stir in the garlic, rosemary sprigs, oregano, wine, stock, cinnamon sticks, bay leaves, vinegar, tomato paste and tomatoes, then bring to a simmer. Season well with sea salt and freshly ground black pepper, then reduce the heat to low. Cover and cook for 1 hour, stirring occasionally.
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Servings 4-6Total Time 2 hrs 30 mins
- Season the meat all over with salt and pepper. Heat 2 tablespoons oil in large heavy pot over moderately high heat until hot but not smoking. Brown the meat on all sides in 2 batches, about 5 minutes per batch. Transfer to a plate.
- Add the wine to the pot, and bring to a boil. Cook, stirring and scraping up the browned bits on the bottom of the pot, until the wine is slightly reduced, about 3 minutes. Add the tomatoes and their juices, the rosemary, cinnamon stick, bay leaf, pearl onions and the browned lamb and any juices that have accumulated on the plate. Bring the mixture to a boil, then reduce the heat to moderately low, cover tightly, and cook until the lamb is fork-tender, 1 1/2 to 2 hours.
- Uncover the pot and continue to simmer, stirring occasionally, until the sauce has thickened slightly, about 15 minutes. Season to taste with salt and pepper. Remove and discard the rosemary sprig, cinnamon stick and bay leaf. Serve warm.
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