This simple and satisfying dish is truly phenomenal, and might be the best beef stew you’ve never had. This is “old world” comfort …
Greek-Style Beef Stew – How to Make an Amazing "Stifado" – Food Wishes
Related Posts
Comments 38
Leave a Reply
ADVERTISEMENT
Appetizers
ADVERTISEMENT
ADVERTISEMENT
Czech goulash has probably better color
I am cooking this dish since 40 years and i am eating it since 55 years.
I agree mostly and i find this approach very cool.
In Greece, we have little onions.
The taste is close to Charlottes.
Dont forget, that the star is tge onion in this dish.
I cut a cross at the bottom, so they stay together and i cook them longer.
I dont use broth, i use much more onions, i will peel for one hour.
The water and flavour, coming out of the onions is plenty. The onions will be sweet.
My meat will be beef tongue, which i first cook seperately first, after peeling, i add it to the onions and cook it for an hour together. If you cut the onions at the bottom, they will still be whole.
My little twist is, that i add an (greek) orange, where i squeezed the juice before.
I indeed use a splash of red wine, not white.
Next to the herbs you added, which are compulsory, i also add some thyme.
I really cook it long, the flavor increases.
All in all, i need about 3 to 5 hours to cook the dish.
It is my absolute favourite dish and my mom will always have it for me.
No way, that the spinach rice is going with this. Really just bread.
Please try my approach, but yours is very close to perfect, i am sure, i would enjoy it.
I'm so glad you admitted that peeling shallots is the Devil's work, I also remove the outer shell to save my sanity
I have a boneless lamb roast I was wondering what too do with 🙂 Thank you Chef John !! Now I know what I'll be doing with it 😛
Yum
Grated carrots are a great alternative to whitesugar to cut the acidic tomatoes.
BLOODY delicious! Made it yesterday for tonight's dinner party. Can't wait to hear what my guests say (that's if there's any left by tonight!)
Hi Chef John, Have You ever tried this made with lamb??
We made this and we LOVED IT! Our family's plan it to make it a bunch more times until we have it in our repitoire. We enjoyed the skills part of the video, too. We made a different beef stew using other vegetables but some of the same techniques. Wonderful video! Thanks so much, Chef John!
I just love the way you put the food together and you give ideas on a variety of ways to do it I really love your show thank you for all you do keep on ..
My husband worries about his blood pressure, and so I don't cook with salt at all. The food still tastes wonderful, and I sprinkle a tiny bit of salt on mine at the table. Give it a try.
I thought stifado was made with beer. 🤓
Absolutely Yum.. Always have this on my trips to Cyprus 🇨🇾
This is the first chef john recipe that i have made that has clove…..DO NOT ADD CLOVE…..i added a pinch….and now all we taste is clove…..went thru the whole process and ended up throwing it away because of the taste of clove.
I threw away all my clove spices i bought…..dear god who in the heck likes that taste?!
The secret to finding shallots is to go to the asian market near you. They have all the shallots that look good, that's why your grocery store doesn't.
Feta is optional, but in Greece many pair it with orzo. Sometimes this is done separately as a side, but frequently it is mixed to cook together. I mix it at the very end, when the stew is basically done, and the orzo just starts getting cooked, so that all is even.
Bravo Chef Yianni!!!
chef, why is everything better in the fridge the next day. it mystical.
I`m starving !!!
Made this 2 days ago and ate it last night – absolutely delicious and will definitely make it again and again! My only quibble is that the shallots fell completely apart by the time the meat was tender. I will probably wait to add them until half way next time (or just add extra onion instead). I served it over buttered orzo to which I added some defrosted peas (I hate cooked peas). A small salad and some crusty bread and butter and it was perfect! Thank you for another keeper, Chef John!
I found that instead of beef broth I use a can or two of Campbells French onion soup it works great . And for the meat tenderness a instant pot pressure cooker works great for the meat . U can even use it to brown the meat before u pressure cook it when that's done then add other stuff like veggies
Until the crumbled Feta cheese, l don’t understand why this is called a “Greek Style” Stew. I’m definitely going to give it a try, it looks delicious!
figures the romans would copy the greeks – even in their cooking
it's sad those aren't potatoes
Near the end, the dish looks a lot like a goulash.
Even tough the root ends look pretty clean, I like to wash the root ends with a brush under running water. You'd be surprised how much dirt you can remove this way.
Looks great. My only issue is the root end of the shallots. Does it become a non issue?
Made this and also the greek spinach rice. Dinner was amazing! Everyone loved it, thank you!
Just had this for dinner tonight and it was great. Supper rich and flavorful. Thanks chef!
darn
While I can't really condone eating meat, you should really try this with french fries (that have obviously been cooked in olive oil, it goes without saying) but some rustic bread goes equally well with it. I've never eaten the beef version – I don't think I'd like it – but I really wish there was a way to make a vegetarian version of this dish… and by the way, the meat is the least tasty part! If you're not a fan of onions, it's needless to say, don't try it!
Um….at 09:57 you challenge us to mention a beef stew that has a better color than this…how about:
https://www.youtube.com/watch?v=qqKNH2HRbD4
"Got [Alzheimers]?"…..or are you discounting my Mexican ancestors in favor of my Greek ancestors?
Fantastic! I love your relaxed approach. Cook until tender, season until flavourful. Best advice ever.
That's the nicest chuck roast I've ever seen. Probably the fact it's from a high end butcher helps this dish a bit 😉
I swear I could smell this !
That looks awesome!
Just finished making this, as well as the spinach rice, and I cannot wait to try them tomorrow for lunch (couldn't wait 4 hours post-work for dinner). The taste testing for the stew was absolutely amazing! Thanks Chef John!
Hi chef john, when cooking the beef and it goes all watery, do I just keep cooking till it's dry?