Stifatho: Greek Beef & Onion Stew |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 4 |
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This recipe is inspired by a family favorite Greek restaurant in Greenville, SC, Never on Sunday. The older couple who own the restaurant prepare some of the best, most-authentic Greek recipes I've ever had. I've enjoyed this particular dish since I was a child. Although my version probably isn't as good as Iris' recipe, it tides me over when I can't make a visit the restaurant. This works better on top of the range as opposed to the crock pot. Ingredients:
3 lbs lean beef, cut into chunks |
2 lbs white onions, quartered and sliced in half |
1 3/4 lbs large potatoes, sliced into 3/4 inch rounds and quartered |
3/4 cup olive oil |
4 ounces red wine vinegar |
10 garlic cloves, pressed |
2 1/2 tablespoons tomato paste |
2 bay leaves |
3/4 tablespoon fresh rosemary |
1 tablespoon salt |
water (enough to cover contents of pot plus 1 1/2 inches) |
Directions:
1. In a stew pot, lightly brown the meat in olive oil.
2. Add remaining ingredients and enough water to cover plus 1 1/2 inches. Stir ingredients together.
3. Bring to a boil and immediately reduce heat to low until gently simmering. Cover and simmer for 3-4 hours without stirring, until only a sauce remains.
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