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Stifado

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 c Olive oil

  2. 1 

  3. 1/2 lb Boneless beef chuck

  4. - cut into 1-1/2' cubes

  5. 2 tb All-purpose flour

  6. 12 oz Small white boiling onions

  7. - peeled

  8. 1 lb Tomatoes,peeled,seeded,chopd

  9. 3 Garlic cloves; minced

  10. 1/2 tb Chopped fresh thyme; -OR-

  11. 1 ts -Dried thyme

  12. 1/2 tb Chopped fresh rosemary -OR-

  13. 1 ts -Dried rosemary

  14. 2 

  15. 1/2 tb Chopped fresh oregano -OR-

  16. 1 ts -Dried oregano

  17. 1 Bay leaf; crumbled

  18. 1 ts Ground cumin

  19. 2 c Dry red wine

  20. 1/2 lb Feta cheese, crumbled

  21. Salt and freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350 F oven before continuing.)

  2. Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve.

  3. Source: (Takis Taverna, Corfu) ‘Bon Appetit’ February 1990.

  4. Typed for you by Karen Mintzias —–

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