MUSHROOM STIFADO
This hearty Greek stew will satisfy vegetarians and meat-eaters alike - with red wine, mushrooms, baby onions, herbs and spices
Provided by Maria Elia
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 19
Steps:
- Soak the dried porcini in warm water for 1 hr. Heat half the oil in a large, wide-bottomed pan. Add the whole onions and a pinch of sea salt, and cook over a low heat until caramelised, about 20 mins, stirring occasionally. Remove the onions and set aside.
- Meanwhile, cut the fresh mushrooms into halves and quarters, to give rough 4cm pieces. Once the onions have been removed from the pan, add the remaining oil and cook the fresh mushrooms and garlic over a medium heat for 10 mins until browned, stirring frequently. Return the onions to the pan, pour in the wine and cook for 5-10 mins until reduced by half.
- Strain the porcini, reserving 200ml of the soaking liquid. Tip the porcini and reserved liquid into the pan with the tomato purée, vinegar, bay leaves, allspice, cinnamon, cloves, peppercorns and tomatoes.
- Cook, uncovered, over a medium-low heat for about 1 hr, stirring occasionally, until the liquid thickens. Add the olives and honey, and season to taste. Sprinkle with the parsley and cheese and serve with Horseradish mash (see 'Goes well with').
Nutrition Facts : Calories 419 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium
MUSHROOMS STIFADO (A VEGETARIAN GREEK STIFADO)
A nice stifado perfect during lent. It can be served as an appetizer or pasta sauce. Anyway is still tasty!
Provided by katia
Categories Stew
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a pot heat olive oil anD cook onion and garlic stirring for 3-4 minutes. Add the mushrooms and the onions. Cook in high heat for 5-6 minutes. Add the wine and after 2 minutes the tomatoes. Salt and pepper stirring carefully.
- Transfer the onions and mushrooms in a pyrex and cook in a preheated oven at 390F for 45 minutes.
Nutrition Facts : Calories 271.8, Fat 18.8, SaturatedFat 2.6, Sodium 11, Carbohydrate 19.9, Fiber 5, Sugar 8.5, Protein 4.3
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
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
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