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Beef Stifado

Beef Stifado

  • Prep

    45 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 55 m
Lolly B

Lolly B

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 5 servings

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Nutrition

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  • 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

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Directions

  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

JNB
16

JNB

4/19/2010

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 on what I had on hand. I didnt have an orange, so added a tiny bit of lemon zest. The only diced tomatoes I had on hand had green chiles in them so I used it. It actually made it quite nice with just a tiny spicy bite to it. I made this in the crockpot and let it cook all day. I didnt have any boiling onions so used regular yellow onions, roughly chopped. I removed some of the liquid after it was cooked and thickened it with flour and added it back in and let it thicken. We ate it over buttered egg noodles and we all loved it. I will be making this again.

HIJIMMY
11

HIJIMMY

6/15/2009

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. I heated all ingredients (used 1.5# stew meat) on stove (to give it a heated head start ) then placed in slowcooker. Wasn't sure if the can of diced tomatoes was supposed to be drained or not, so didn't drain and omitted the 1/2 cup of water. I added boiling onions a top of other ingredients, an hour into cooking, so they wouldn't become mushy. Used pearl onions (as stated in recipe) the second time I made & we liked those better---stronger flavour & sweeter than boiling onions. Cooked on low for 4.5 hours, however it may have been ready in 3.5-4 hours: The meat was extremely break-apart tender. At the beginning of cook time the aroma reminded me of pumpkin pie (no, it doesn't taste a bit like pie)! This dish is very tasty with a nice, mellow combination of spice and orange zest. The sauce is very thin when prepared in a slowcooker, but simple to thicken. Served with sticky rice but egg noodles, or potatoes (mashed or otherwise) would also be a complimentary starch.

In-a-Pickle
7

In-a-Pickle

7/5/2010

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 to peel fresh so I used the frozen pearl onions and still tasted great. I ended up cooking most of this yesterday and refrigerating overnight, then cooking the pearl onions tonight and simmering them with the reheated stew. Came out fine. My only suggestion is that though the gravy is wonderful with those spices and the wine etc., there would barely have been enough if I'd used the full 2 lbs of beef, so you might like to increase your liquid. Thank you for a tasty recipe. Nice change from my usual beef stews. Served it with broccoli and mashed potatoes, but it would be good with noodles or those tiny European dumplings.

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