{Stifado complete with Feta cheese}
{Getting everything together}
{Brown the meat--don't worry about the stuff stuck on the bottom because you are going to deglaze the pan!}
{Brown the onions}
{Adding the remaining sauce ingredients}
{I got this ready the night before}
{Dump in a crock-pot}
{Before cheese!}
Stifado (Greek Stew)
adapted from this recipe
Serves 4
2 tablespoons olive oil
2 pounds stew meat, cut into 1 inch cubes
3 large onions, diced
6 cloves garlic, minced
3/4 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 tablespoons red wine vinegar (feel free to use just red wine)
16 oz tomato sauce
1 teaspoon sugar
1 bay leaf
5 oz Feta cheese, crumbled
- Heat oil in a pan.
- Brown beef in batches until all meat is browned. Place meat a container. (If you are doing this in the morning, place it directly in the crock-pot)
- Add onions and garlic to the pan, cooking until soft and browned.
- Add spices and cook for 2-3 minutes.
- Add vinegar, tomato sauce, and sugar, stirring well to combine. Add this onion mixture to the meat.
- Place everything in a crock-pot including with the bay leaf.
- Cook on low for 6-8 hours.
- When serving, sprinkle with Feta cheese.
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