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Stifado

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Submitted by darnell

YIELD

8 servings

PREP

20 min

COOK

2 hrs

READY

2 hrs

Ingredients

¼ 59
CUP ML OLIVE OIL
2 ½ 38
TABLESPOONS ML THYME *
1 ½ 680.4
POUNDS G BEEF CHUCK
2 ½ 38
TABLESPOONS ML ROSEMARY LEAVES
chopped
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
12 346.8
OUNCES ML/G ONIONS
1 5
TEASPOON ML CUMIN
ground
2 473
CUPS ML RED WINE
dry *
1 453.6
POUND G TOMATOES
seeded, chopped
½ 226.8
POUND G FETA CHEESE
crumbled

Directions

Preheat over to 350℉ (180℃).

Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat.

Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch.

Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes.

Add tomatoes, garlic, herbs and cumin to pan.

Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 454 68% from fat
 % Daily Value *
Total Fat 35g 53%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 114mg 38%
Sodium 377mg 16%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 56g
Vitamin A 13% Vitamin C 16%
Calcium 18% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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