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Greek Stifado With Feta Cheese Crust

Cuisine: Greek
Serves: 6 people

Recipe Ingredients

2 tablespoons 30mlOlive oil
3 tablespoons 45mlButter
3 lbs 1362g / 48ozLean beef stew meat - cut into 1" cubes
1 lb 454g / 16ozOnion - minced (medium)
1/2 cup 118mlTomato paste
1/2 cup 118mlDry white wine
1/4 cup 59mlRed wine vinegar
3/4 cup 177mlWater
2 tablespoons 30mlMinced garlic
1   Bay leaf
1 teaspoon 5mlDried oregano leaves - crumbled
1 teaspoon 5mlGround cinnamon
1/2 teaspoon 2.5mlGround cumin
1/2 teaspoon 2.5mlSugar
1/4 teaspoon 1.3mlCayenne pepper - or to taste
  Salt and freshly ground black pepper - to taste
16   White boiling onions - peeled (small)
1/2 cup 118mlPine nuts
1/2 lb 227g / 8ozFeta cheese - crumbled or grated
1/2 cup 46g / 1.6ozMinced parsley
  Hot-pepper sauce - optional

Recipe Instructions

In a large, heavy skillet, heat oil and butter over moderate heat. Raise heat to high and brown meat, one third at a time, removing meat to a large, heavy casserole (preferably with an enamel or porcelain coating) as it browns.

Add minced onion to skillet, saute just until wilted, and spoon into casserole. Add tomato paste, wine, vinegar, the water, garlic, bay leaf, oregano, cinnamon, cumin, and sugar to the casserole. Stir well and add cayenne, salt, and pepper, to taste. Bring just to a boil, cover tightly, lower heat, and simmer 1 hour.

Add white boiling onions and simmer, covered, until meat is very tender (about 1 hour longer). Degrease stew if necessary and carefully correct seasonings; stir in nuts. Sprinkle feta cheese over stew, pushing it gently into top of liquid with a wooden spoon. Cover and simmer to melt cheese (about 5 minutes longer).

Sprinkle parsley on top and serve stew in deep soup bowls, making sure that everyone gets some nuts and cheese, but leaving some room in each bowl for rice to be added. Have hot-pepper sauce on hand, to be added as desired.

Cole Publishing Group Recipe Collection


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