Stifado (Greek Beef Stew)

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Stifado (Greek Beef Stew)
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
369
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie369 cal.(18 %)
Protein30 g(31 %)
Fat19 g(16 %)
Carbohydrates18 g(12 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin K12.2 μg(20 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin13.8 mg(115 %)
Vitamin B₆0.6 mg(43 %)
Folate61 μg(20 %)
Pantothenic acid1.6 mg(27 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂6.4 μg(213 %)
Vitamin C39 mg(41 %)
Potassium1,102 mg(28 %)
Calcium44 mg(4 %)
Magnesium64 mg(21 %)
Iron4.3 mg(29 %)
Iodine7 μg(4 %)
Zinc7.2 mg(90 %)
Saturated fatty acids6 g
Uric acid178 mg
Cholesterol76 mg
Complete sugar7 g

Ingredients

for
6
Ingredients
800 grams Beef from the leg (boneless)
4 Tbsps olive oil
salt
freshly ground peppers
2 garlic cloves
3 bay leaves
2 sprigs rosemary
1 Cinnamon stick
1 generous pinch Nutmeg
½ tsp Cumin
2 Tbsps Tomato paste
3 Tbsps Red wine vinegar
100 milliliters dry Red wine
250 grams crushed Tomatoes (canned)
400 grams small, red onions
400 grams waxy potatoes
400 grams Tomatoes
How healthy are the main ingredients?
BeefonionpotatoTomatoTomatoolive oil

Preparation steps

1.

Rinse beef, pat dry and cut into bite-sized slices or cubes. Heat olive oil in a Dutch oven. Brown meat, few pieces at a time, and season with salt and pepper. Remove from oven. 

2.

Peel garlic and chop finely. Add garlic, bay leaves, rosemary, cinnamon stick, nutmeg, cumin and tomato paste to the oven and saute, stirring. Return meat to the oven. Add vinegar and simmer for 2-3 minutes. Add canned tomatoes, wine and 400 ml (approximately 1 1/2 cup) and simmer, covered, for about 1 hour.

3.

Peel onions. Peel and rinse potatoes, cut into thick slices. Add vegetables to the meat and simmer for another hour. If necessary, add some water.

4.

Blanch tomatoes for a few seconds in hot water, rinse in cold water and peel. Quarter and add to the stew about 15 minutes before the end of cooking. Season with salt and pepper and add crumbled feta, if desired. Serve.