Stifado


Stifado, originally uploaded by Travel Logger.

Stifado ( Greek Beef Stew) #gastronomy #recipe #Greece #travel #ttot #travelling2GR #visitGreece
photo via: Travel Logger http://www.flickr.com/photos/sitestory/2874753867/

This beef stew recipe is my family’s favourite casserole.
I use either beef or rabbit, they both taste delicious, with very different distinct flavours with either meat.
My children love the flavour and the beef or rabbit is so tender it melts in your mouth. I often serve stifado with mashed potato and a green salad.
The large amount of onions give a rich sweet flavour to the sauce.
This beef stew recipe is a very old recipe and was traditionally made with wild rabbit, however, as it is slowly becoming harder to find rabbit, beef has become a wonderful alternative.

Ingredients

1.3kg boneless beef or rabbit, cleaned and cut into portions
800g – 1kg small pickling size onions, peeled and left whole
1 teacup olive oil
3-4 cloves garlic
1 teacup red wine
1/3 teacup red wine vinegar
640g tin tomatoes, or preferably fresh tomatoes
2 bay leaves
1 stem of rosemary
1 teaspoon cinnamon
sunflower oil

Preparation

Cut the beef into cubes, or the rabbit into portions.
In a saucepan, heat the olive oil and saute the meat until lightly browned.
Saute the garlic.
Pour the red wine and vinegar over the meat. It will sizzle. Add the tomatoes, bay leaves, rosemary, cinnamon and salt and pepper.
Add about 250 – 300ml water, make sure its enough to cover everything.
Cover and cook until the meat is almost tender.

In a large frying pan, fry the small onions until lightly browned all over. You may have to do this in batches.
Remove the onions when they are ready and place on top of the meat in the casserole.
Shake the casserole for the meat and onions to mix a little (don’t use a spoon to mix as you may disintegrate the onions).

Cover and cook until all is tender – at least 20-30 minutes. There should be just a small amount of thick tasty sauce left at the bottom.
The reason for frying the onions separately and adding them to the sauce near the end is because this way the onions are more likely to stay whole.

Another variation to this beef stew recipe is to add the onions along with the meat at the beginning. Be careful throughout cooking as the onions are more like to fall apart this way. They do however, take on the lovely flavour of the sauce.

You can speed the cooking process up a little by using the pressure cooker.
I often use this method to prepare the food a little quicker. I will fry the whole onions in batches at the beginning and put them in with the meat after adding all the other ingredients. Shake the saucepan.

You will only need about 200-250ml water if using the pressure cooker.
Close and seal with the pressure cooker lid.
It usually takes about 15 minutes to get to pressure and cook for 20 minutes at pressure.
Once you have opened it up after cooking, you may need to simmer, uncovered, for a while to reduce the liquid to a thick sauce.

Kali Orexi – Bon Appetit

RECIPE via: http://www.ultimate-guide-to-greek-food.com/beef-stew-recipe.html

About brexians

Demetrios Georgalas (A Surviving Globalization Consultant) was born in 1961 in Bern and grew up in Athens. In1985, graduated from Surrey University with a Tourism Management BSc (Hons). In 1998, graduated from LMTB under Freie Universitat Berlin, with a Diploma Lasers in Medicine. His professional career was started in the private sector and at the same time he created his first consulting company D+G Consultants Inc. Worked for major multinationals in Greece and abroad (FMCGs / Pharmaceuticals / Tourism). Demetrios Georgalas, having established also Travelling 2 Greece a destination management company, while with the D+G Consultants working in the areas of BTL and special marketing projects. He is activated except from Greece in the Balkans and in Turkey, consulting his clientele with new innovative proposals. Apart from his enterprising activities, he dabbles at blogging, travelling and cooking while he is married and has two children. In conclusion Demetrios Georgalas is an Athenian, Greek, Agnostic, Traveller, & Liberal he likes sci-fi, photography, blogging, travelling and cooking and if you like fascism or any kind of dogma, keep out! Δημήτρης Κ. Γεωργαλάς Γεννήθηκε στην Αθήνα το 1961, σπούδασε Τουριστική Διαχείριση στο Ηνωμένο Βασίλειο και κατέχει μεταπτυχιακό τίτλο στην Βιοτεχνολογία. Έχει εργαστεί σε μεγάλα τουριστικά γραφεία του εσωτερικού, και σε πολυεθνικές σε Ελλάδα και Εξωτερικό, στο χώρο των φαρμάκων, των ιατρικών μηχανημάτων και των FMCG’s. Από το 2001 είναι ελεύθερος επαγγελματίας, με δραστηριότητα στην διαχείριση προορισμού, τον θεματικό τουρισμό και τις ειδικές ενέργειες marketing. Είναι παντρεμένος και πατέρας δυο παιδιών, διδάσκει ειδικά θέματα εξωτερικού εμπορίου και κοινωνικής δικτύωσης, σε επιχειρήσεις και οργανισμούς. Ασχολείται ενεργά με το διαδίκτυο από το 1993 με άμεση εμπλοκή στα κοινωνικά δίκτυα και στο «ιστολογείν». Φανατικός ταξιδευτής, ερασιτέχνης φωτογράφος, μαχόμενος αγνωστικός και φιλελεύθερος. Όραμά του μια Ευρωπαϊκή Ελλάδα. https://brexians.wordpress.com
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