Stifado

Stifado (stee-FAH-doh) is a Greek casserole stew containing wine, garlic, and cinnamon.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 21%
  • Fat: 5.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 28.3g
  • Carbohydrate: 18.5g
  • Fiber: 2.3g
  • Cholesterol: 65mg
  • Iron: 3.5mg
  • Sodium: 371mg
  • Calcium: 62mg

Ingredients

  • 1 teaspoon vegetable oil
  • 1 1/2 pounds boned rump roast, cut into 1-inch cubes
  • 2 teaspoons dried oregano
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine
  • 3/4 teaspoon ground cinnamon
  • 1 tablespoon sugar
  • 2 tablespoons red wine vinegar
  • 3/4 teaspoon salt
  • 4 whole cloves
  • 1 (14.5-ounce) can no-salt-added stewed tomatoes, undrained
  • 1 (14 1/4-ounce) can fat-free beef broth
  • 6 cups (1/3-inch-thick) sliced onion, separated into rings

Preparation

  1. Heat the oil in a Dutch oven over medium-high heat. Add half of the beef, and cook for 5 minutes or until browned, turning occasionally. Remove from pan, and keep warm. Repeat procedure with remaining beef.
  2. Return beef to pan; add oregano and garlic, and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef broth), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the onion, and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until the beef is tender. Discard cloves.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stifado Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy