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The perfect Greek beef stifado (Greek beef stew)!! Juicy and tender, melt-in-the-mouth beef stifado with a delicious, slightly sweet, intense tomato-based sauce…

How to make the perfect Greek beef stew (stifado)

Have you ever wondered how some stews have this melt in the mouth texture while others taste like chewing rubber? It’s all about choosing the right cut and cooking it the right way.

What kind of beef to choose for stifado?

For a Greek beef stifado (stew), you need to choose large cuts of good quality stewing beef or even better veal, which, when cooked for a long time, become fork tender.

The best option for this Greek beef stifado recipe would be chuck (chuck steak), which comes from the upper arm and shoulder of the cow. It contains a lot of collagen and becomes juicier and the longer you cook it.

Long cooking time and low temperate is the secret to achieve the melt in the mouth texture, that will make your beef stifado just perfect!

Preparing the onions for Greek beef stew (stifado)

The traditional Greek beef stifado recipe calls for “kokaria” onions, which are small white sweet onions. The best option is to use white pearl onion

Stifado - Traditional Beef Stew With Shallots

Stifado or Sti-fa-th-o as it's pronounced in Greek is a truly flavorful meat stew. Cooked in red wine along with shallots and plenty of sweet spices.

This traditional beef stew is originally made with rabbit. But since beef is more acceptable to most people, is therefore used mostly instead of rabbit.

Having tried both versions of Stifado, I can tell you that both versions are equally good. Rabbit tastes similar to chicken but more flavorful. While beef gives this stew a more rich, meaty flavor. If you would like to try this stew using rabbit you can follow the recipe as given below. The only additional thing to do is to coat the rabbit in flour before searing it in the hot oil.

You can also make this stew with other types of meat like game meat. Such as duck, wild boar, or wild rabbit. Because these types of meat do need wine to become really tender and also lots of spices to coat their strong flavor. That's why this stew is more than ideal for these types of meat. They'll probably need some overnight marinating in wine as well though.

As for this Traditional Beef Stew, the only thing that will actually require some

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    • Kuten jo blogin kuvauksesta voi lukea, niin lähiruoka on meille tärkeää. Onneksi nykypäivänä facebookissa on lähiruoka ryhmiä missä tuottajat tarjoavat omia tuotteitaan. Sodankylän lähiruokapiiristä osui silmiin karitsan liha, joten olihan titta ostettava puolikas karitsa. Karitsa oli paloiteltu osiin ja laitettu vakuumiin. Tänään otettiin karitsan lapa käyttöön.

    Stifado tuo kreikkalainen lihapata. Osa tekee stifadon jäniksestä, naudasta tai vaikka lampaan paistista. Tähän ruokaan ei kuitenkaan tarvitse käyttää niitä parhaita paistilihoja vaan hyvin kelpaa hieman pitempääkin kypsytystä vaativa ruhon osa, kuten lapa.



    Ainekset:

    g Karitsan lapaa
    g pieniä sipuleita esim. salottisipuleita
    Oliiviöljyä paistamiseen
    valkosipulin kynttä
    3dl punaviiniä
    1,5rkl punaviinietikkaa
    2 kanelitankoa
    g tomaattimurskaa
    1rkl tomaattipyrettä
    3kpl laakerinlehteä
    1tl jauhettua neilikkaa
    mustapippuria
    suolaa

    Ohje:Poista lavasta ylimmääräiset kalvot ja rasva. Leikkaa sopivan kokoisiksi kuutioiksi.

    Ruskista lihoihin pannulla oliiviöljyssä paistopinta.

    Kaada lihat pataan.

    Kuori sipulit ja valkosipulin kynnet ja lisää pataan.

    Lisää pataan punaviini, punaviinietikka, tomaattimurska, tomaat