Stifado
Yield
8 servingsPrep
20 minCook
2 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil
|
|
| 2 ½ | tablespoons |
thyme
|
*
|
| 1 ½ | pounds |
beef chuck
|
|
| 2 ½ | tablespoons |
rosemary leaves
chopped |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 12 | ounces |
onions
|
|
| 1 | teaspoon |
cumin
ground |
|
| 2 | cups |
red wine
dry |
*
|
| 1 | pound |
tomatoes
seeded, chopped |
|
| ½ | pound |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil
|
|
| 38 | ml |
thyme
|
*
|
| 680.4 | g |
beef chuck
|
|
| 38 | ml |
rosemary leaves
chopped |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 346.8 | ml/g |
onions
|
|
| 5 | ml |
cumin
ground |
|
| 473 | ml |
red wine
dry |
*
|
| 453.6 | g |
tomatoes
seeded, chopped |
|
| 226.8 | 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.
