Greek-Style Beef Stew - How to Make an Amazing Stifado
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I recall Marco Pierre White and Gordon Ramsay being especially guilty of this.
Date: 2022-03-23
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Comments and reviews: 9
Sylph
Food Wishes
I can't wait to try this, Chef John. I have been wanting to make beef stew.
I made your delightful Corned Beef and Cabbage casserole yesterday.
I enjoyed it immensely.
I have made more of your recipes than anyone ever.
And I am so thankful for your cleverness, charming personality and wisdom of how to cook delicious food.
Thank you.
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Food Wishes
I can't wait to try this, Chef John. I have been wanting to make beef stew.
I made your delightful Corned Beef and Cabbage casserole yesterday.
I enjoyed it immensely.
I have made more of your recipes than anyone ever.
And I am so thankful for your cleverness, charming personality and wisdom of how to cook delicious food.
Thank you.
reply
Fatty
After years of living and dining with Asians and Euros, i have learned to eat with a spoon, rather than a fork where convenient. That process delivers both the viand and itz sauce in equal amounts rather than a sauce-starved chunk as you demonstrate. Give it a try and it will elevate your contract photo ops to a new, savory level.
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After years of living and dining with Asians and Euros, i have learned to eat with a spoon, rather than a fork where convenient. That process delivers both the viand and itz sauce in equal amounts rather than a sauce-starved chunk as you demonstrate. Give it a try and it will elevate your contract photo ops to a new, savory level.
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Kiss
There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competiton in the mixture: -) I can smell the heady scent of this fabulous greek-style beef stew. Happy hungry! Cheers, Domenico.
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There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competiton in the mixture: -) I can smell the heady scent of this fabulous greek-style beef stew. Happy hungry! Cheers, Domenico.
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food
It's a good recipe.
I have always used a bouquet garni. out cinnamon, clove, etc in the bulb, then let it seep as it cooks.
The mixture of cinnamon, clove, allspice can be overwhelmed for some.
But if you adjust to your liking it works well.
I serve this in a bread bowl.
It's comfort food
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It's a good recipe.
I have always used a bouquet garni. out cinnamon, clove, etc in the bulb, then let it seep as it cooks.
The mixture of cinnamon, clove, allspice can be overwhelmed for some.
But if you adjust to your liking it works well.
I serve this in a bread bowl.
It's comfort food
reply
Amanda
Would this work with a leaner cut of meat? Or would it be too tough and not have the right flavor? I mean, it seems like most of the flavor is coming from the things added and as he said at the end just keep cooking until it is tender. I have picky eaters in my house who won't touch meat that has any fat
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Would this work with a leaner cut of meat? Or would it be too tough and not have the right flavor? I mean, it seems like most of the flavor is coming from the things added and as he said at the end just keep cooking until it is tender. I have picky eaters in my house who won't touch meat that has any fat
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Salvatore
You need straight white rice or a nice potato puree for this. Can work with a potato-squash puree. That spinach-rice that is lemon flavored might not be the best choice.
The alternative is to end up eating a loaf of bread with that plate. The whole loaf that is.
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You need straight white rice or a nice potato puree for this. Can work with a potato-squash puree. That spinach-rice that is lemon flavored might not be the best choice.
The alternative is to end up eating a loaf of bread with that plate. The whole loaf that is.
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VulcanForge
I'm glad he explained that it may take longer than an hour to get chuck roast to a fork tender state. I can't see it happening in less than 3 hours and even there it won't hit peak fork tenderness until about hour 6.
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I'm glad he explained that it may take longer than an hour to get chuck roast to a fork tender state. I can't see it happening in less than 3 hours and even there it won't hit peak fork tenderness until about hour 6.
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Yolanda
I love this dish but I always let my mom do it, even though I am 38. I never dared to do it even though I cook and bake everything. Greetings from Greece, Chef. Half my recipes in my home s cookbook are from you.
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I love this dish but I always let my mom do it, even though I am 38. I never dared to do it even though I cook and bake everything. Greetings from Greece, Chef. Half my recipes in my home s cookbook are from you.
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Abaroxa
In Greece, when we say beef - we generally mean veal, for the most part. We tend to slaughter our animals young, so that they remain tender.
I neither approve, nor disapprove of this. It just is what it is.
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In Greece, when we say beef - we generally mean veal, for the most part. We tend to slaughter our animals young, so that they remain tender.
I neither approve, nor disapprove of this. It just is what it is.
reply
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