DinnerMain Course

Stifado (Greek Beef or Rabbit Stew)

Name: Stifado (Greek Beef or Rabbit Stew)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 porties
Cuisine: greek
Ingredients: 1.000 g beef chuck cut into 5 cm cubes; 1.000 g rabbit cut into 6-8 pieces (optioneel); 4 el olive oil; 1 st yellow onion chopped; 4 teentje garlic minced; 250 ml red wine; 400 g canned crushed tomatoes; 250 ml beef broth; 2 el tomato paste; 2 st bay leaf; 1 st cinnamon stick; 6 st whole cloves; 1 tl dried oregano; 1,5 tl salt; 0,5 tl black pepper freshly ground; 400 g pearl onion peeled; 2 el fresh parsley chopped (optioneel)

This traditional Greek stifado features tender beef or rabbit slow-cooked in a rich, aromatic tomato sauce with pearl onions and warm spices. It's a hearty and comforting stew, perfect for a satisfying dinner.

Een origineel recept van Forkin

Totale tijd: 3 uur 30 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 841 kcal

Glutenvrij

Allergeneninformatie: kan sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1.000 gbeef chuck, cut into 5 cm cubes
1.000 grabbit, cut into 6-8 pieces(optioneel)
4 elolive oil
1 styellow onion, chopped
4 teentjegarlic, minced
250 mlred wine
400 gcanned crushed tomatoes
250 mlbeef broth
2 eltomato paste
2 stbay leaf
1 stcinnamon stick
6 stwhole cloves
1 tldried oregano
1,5 tlsalt
0,5 tlblack pepper, freshly ground
400 gpearl onion, peeled

garnish

2 elfresh parsley, chopped(optioneel)

Keukengerei

dutch oven · cutting board · knife

De bereidingswijze

Stap voor stap

1
Pat the beef or rabbit dry with paper towels and season generously with salt and pepper.
Ongeveer 5 min
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Ongeveer 1 min
3
Sear the beef or rabbit in batches until browned on all sides, then remove from the pot and set aside.
Ongeveer 10 min
Tip van de kok: Do not overcrowd the pot; sear in batches to ensure proper browning.
4
Add the chopped yellow onion to the pot and cook until softened, about 5-7 minutes.
Ongeveer 7 min
5
Stir in the minced garlic and cook for 1 minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the garlic.
6
Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
Ongeveer 2 min
7
Add the crushed tomatoes, beef broth, tomato paste, bay leaves, cinnamon stick, whole cloves, dried oregano, salt, and pepper to the pot.
Ongeveer 2 min
8
Return the seared meat to the pot.
Ongeveer 1 min
9
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 90 minutes.
Ongeveer 1 uur 30 min
Tip van de kok: Ensure the stew is barely simmering to allow the meat to become very tender.
10
Add the peeled pearl onions to the pot and continue to simmer, covered, for another 60-90 minutes, or until the meat is fork-tender and the sauce has thickened.
Ongeveer 1 uur 30 min
Tip van de kok: The cooking time for the pearl onions depends on their size and desired tenderness.
11
Remove the bay leaves, cinnamon stick, and whole cloves before serving.
Ongeveer 1 min
12
Garnish with fresh parsley, if desired, and serve hot.
Tip van de kok: Stifado pairs well with rice, pasta, or crusty bread.

Per portie

Voedingswaarden

53%Score

Calorieën: 841,3kcal
Eiwit: 74,3g
Koolhydraten: 16g
Vet: 50g
Vezels: 3,1g
Suiker: 7,5g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover stifado in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.