Stifado (Greek Beef Stew)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 12.2 μg | (20 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 13.8 mg | (115 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 6.4 μg | (213 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,102 mg | (28 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 7.2 mg | (90 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 76 mg | |||
| Complete sugar | 7 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
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.
