My Stifatho (Greek Stew with Onions) | October 2013
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My Mom makes the absolutely best Greek Stew. In no way can I ever come close to making one as good as hers...just ask my family...but, that being said, my Stifatho is completely different. Mom uses few ingredients and spices. I love the process of incorporating as much as I can to create amazing aromas and flavors. |
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My Stifatho (Greek Stew with Onions) |
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1 1/2 pounds lean beef stew meat, cut into 1 " cubes, I have also used lamb and venison and a mix 1. In a dutch oven over medium heat, brown meat well in the butter and olive oil. 2. Stir in the onion, garlic, tomato sauce, salt, pepper, cumin, cinnamon, bay leaf, red wine, hot water, & red wine vinegar. Liquid should barely cover the meat. 3. Cover and simmer for 1 hour or until the meat is tender. Discard the bay leaf. 4. Add the vegetables and raisins to the meat and sauce. 5. Cover and simmer until the vegetables are tender. 6. Let stand for at least 10 minutes before serving. I serve this with a crusty bagette and a salad with vinegar and oil dressing.
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Enjoy! Let me know what you think, what would you like or would change within this recipe? Send your thoughts or recipe requests to contactus@arnettsacres.com. Thank you. |
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