Stifado Greek Meat and Onion Stew Recipe

4      Reviews by:    Marty Butler   Stifado Greek Meat and Onion Stew Recipe marinade chuck roast and then slow cooks the roast with pearl onion, red wine vinegar, red wine, tomatoes, tomato puree, bay leaves and oregano in creating this tasty beef roast recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Greek    Servings:6 Nutrition facts:327 calories17.1 grams fat Print Preview Rate This Recipe Prep Time:   8 Hours Cook Time:   6 Hours Total Time:   14 Hours

INGREDIENTS

• For Marinade:
• 4 tbsp olive oil
• 4 tbsp red wine vinegar
• 6 garlic cloves, peeled and crushed
• 6 cloves
• 2 tsp allspice berries
• 1 cinnamon stick
• 1 tbsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1 fresh rosemary sprig (optional)
• For Stew:
• 2 lbs chuck roast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 lb pearl onions or small yellow onions, peeled
• 4 tbsp red wine vinegar
• 3/4 cup water or red wine
• 2 (8 oz.) tomatoes, chopped
• 2 tbsp tomato puree
• salt and ground black pepper to taste
• 3 bay leaves
• 2 tbsp fresh oregano as garnish (optional)

DIRECTIONS

• Combine all the ingredients for the marinade in a big bowl (or in a Ziploc bag). Add the meat. Cover and set aside for at least 20 minutes at room temperature, or even better, refrigerate overnight to let the flavors develop even more.
• In a large frying pan over medium-high heat, add the olive oil and the onions. Fry for about 6 minutes or until they start to turn golden. Remove from the pan and set aside.
• Remove the beef from the marinade, but keep the marinade. Add the meat to the same pan you fried the onion in. Depending on how many servings you are preparing, you might need to fry the meat in batches. Season generously with black pepper.
• When the meat is seared on all sides, transfer the meat to the slow cooker. Add the marinade juices, vinegar, and water to the frying pan and deglaze the pan, scraping the bottom of the pan to get all the flavors. Pour the liquid into the slow cooker. Add the tomatoes, tomato puree, and bay leaves to the slow cooker and stir. Set the slow cooker to 6 hours on low or 3 hours on high. Add the onions when there is about 1 hour left. Taste and season with more salt and pepper if needed. Serve in bowls. Garnish with fresh oregano for added color.

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