Beef Stifado

Beef Stifado

18
Lolly B 0

"This gorgeous casserole with beef and onions is best made the day before. Store the leftovers in the fridge covered, it also freezes well."

Ingredients

2 h 55 m {{adjustedServings}} servings 751 cals
Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 751 kcal
  • 38%
  • Fat:
  • 49.2 g
  • 76%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 49.3 g
  • 99%
  • Cholesterol:
  • 172 mg
  • 57%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat half of the butter and half of the first tablespoon of olive oil in a large skillet over medium-high heat. Brown half of the beef cubes on all sides, and place into a large saucepan. Repeat with the remaining butter, olive oil, and beef. Stir the onions and garlic into the oil remaining in the skillet, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the red wine, and bring to a simmer, then scrape the onions into the saucepan with the beef.
  2. Season the beef with cinnamon, nutmeg, sugar, and orange zest. Pour in the diced tomatoes and water. Cover, and bring to a simmer over medium-high heat; then reduce heat to medium-low, and continue simmering 1 hour.
  3. Meanwhile, heat the remaining tablespoon of olive oil in the skillet over medium heat. Stir in the pearl onions, and cook until they are well browned, stirring frequently, about 20 minutes. After the beef has simmered for an hour, add the pearl onions, recover, and continue simmering 20 minutes.
  4. Remove the lid, and simmer, uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange zest before serving.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

18
  1. 23 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Found this recipe while looking for something different to do with beef stew meat. I was attracted to it because of the spices and how different it sounded. I had to modify it somewhat based o...

I saved this recipe last fall (the ingredients were intriguing), but the numerous cooking steps/timing turned-me-off: So, I used a slowcooker. Omitted olive oil, butter, water, chopped onion. ...

Dee-licious! The orange zest really added something, so don't leave it out. I had 1/2 lb less beef than needed for the recipe, so I used only 1 Tbsp butter and 1/2 lb of pearl onions. Too lazy...