What is Lamb Stifado (Greek Lamb stew)?

Stifado dishes are classics of Greek cuisine that use a combination of onions, tomatoes and vinegar as the base with different seasonings to add more flavor.

Originally, the dish came from the Venetians in the 13th century but didn’t include tomatoes as they weren’t known in the country at the time. But adding tomatoes is now common and makes the dish even more delicious.

Traditional stew: Ideal for colder nights, this is a great comfort food.
Use lamb or other meat: You can swap the lamb for other meats that you enjoy.

What you’ll need to make lamb stifado the traditional way

One of the key ingredients in a stifado dish is the onions and I like to use pearl onions for it.

Pearl onions are small, round onions that are most commonly used in dishes like stews, slow-roasted meats or mashed potatoes. They have a mild flavor and tender texture; however, they can be tedious to peel because of their small size.

If you don’t want to go through the trouble of peeling pearl onions yourself, frozen and canned versions are widely available on store shelves.

As an alternative to fresh or frozen pearl onions, shallots make an excellent replacement. Shallots have a more complex flavor than plain onion and tend to add sweetness and depth to recipes.

Greek Lamb Stew Key Ingredients

Lamb: You’ll want 1.5kg or around 53 ounces of lamb for the recipe, ideally with bone in to cut into large portions.

Sauce: Pearl onions, garlic and tinned tomatoes make the base of the sauce with tomato paste, white wine vinegar, olive oil and seasoning with rosemary, allspice berries, cinnamon sticks plus a little sugar.

Key Preparation Tips

There are three main steps involved with this Lamb stifado recipe:

1. Prepare the lamb
2. Make the sauce
3. Cook the dish

Prepare the lamb

Start by preparing the lamb to cut into large portions. Add to a bowl and season with salt and black pepper.
Take a frying pan on high heat and add 4 tbsp olive oil then saute the lamb until sealed and browned on all sides. Use a slotted spoon to remove it from the pan, set to one side and cover it.

Make the sauce for Lamb stifado

Peel the pearl onions and add them to the pan from the lamb, saute them until caramelized. Try to avoid stirring too much so the onions don’t break apart, shake the pan as much as possible.

Add the chopped garlic, rosemary, allspice berries, cinnamon sticks, tomato paste and sugar and continue to cook.
Add the vinegar and deglaze the pan.

Add the canned tomatoes and water and gently stir everything together then add the lamb.

Cook the dish

Place a lid on the pan and once it starts to boil, turn it down to a medium heat. Cook for around 2 hours, although check regularly as it can take as little as 1.5 hours if the lamb is on the small side.

Keep checking the sauce (see tips below) then serve with some feta cheese and crusty bread.

How do you stop the sauce from drying out?

When it comes to making Lamb stifado, or any other type of tomato-based sauce, the key is to keep its consistency just right. The good news is that stopping the sauce from drying out is relatively easy – but requires some vigilance as you cook.

Firstly, it’s important to check if water needs to be added regularly before the dish starts to dry out; adding boiled water can produce a nice balance of soupy and thicker texture.

To make sure that your sauce doesn’t become too runny, remove the lid near the end of cooking time. By doing this you make sure that there’s enough evaporation so you aren’t left with an overly liquid end result.

Remember that even after taking it off the heat, the remaining liquids will continue to reduce over time as it slowly cools down as well – so don’t leave your stifado unattended for too long.

As long as you keep these simple tips in mind, you won’t have any problems making a delicious and well-balanced tomato sauce!

Variations

While the most popular option for this recipe is lamb, you can also make it with goat if you enjoy that meat. Other variations include beef stifado, pork or even rabbit stifado.

Making ahead of time and storing

You can keep any leftovers in the fridge for up to 3 days and reheat them on the stove. Some people even say that the dish is better after the first day as the flavors have had more time to blend together!

Serving suggestions

Something simple like crusty village bread works well with this stew or you can add some roasted potatoes or a Greek salad. Other options include orzo pasta or egg noodles.

Lamb Stifado recipe (Greek lamb stew)

(87 votes, average: 4.84 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 min
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 4-6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

If you are searching for proper Greek comfort food then Lamb Stifado will be perfect! This Greek lamb stew is easy to make and is ideal for those cooler evenings when you want a hearty, warming dish.

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Ingredients

• 1.5kg lamb, bone in, cut in large portions (53 oz.)
• 700g pearl onions, peeled (25 oz.)
• 2–3 cloves of garlic, chopped
• 2 tbsps tomato paste 
• 400g tinned chopped tomatoes (14 oz.)
• 6 tbsps (80g) white wine vinegar 
• 6–7 tbsps extra virgin olive oil 
• 1 tsp chopped rosemary 
• 5–8 allspice berries (or ground allspice)
• 1–2 cinnamon sticks 
• 1 tbsp sugar
• Salt and pepper 
• 800ml-900ml water (3-4 cups)

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  Beef Stifado recipe (Greek beef stew)

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Instructions

1. To prepare this delicious Greek lamb stifado (lamb stew) recipe, start by preparing the lamb. In a large bowl add the meat and season well with salt and pepper.
2. Place a large frying pan over high heat. Add the olive oil (4 tbsps) and the lamb and sauté over high heat, until browned on all sides and sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
3. Peel the baby shallot onions.
4. Place a pot over high heat. Add the remaining olive oil and the pearl onions and sauté until caramelised. 
5. Add the chopped garlic, allspice berries, rosemary, cinnamon sticks, sugar and tomato paste and sauté.
6. Pour in the vinegar and deglaze. 
7. Add the canned tomatoes and water and stir. At the end add the sautéed lamb. 
8. Place the lid on. A soon as it comes to a boil, lower the heat down to medium and cook for approx. 2 hours. 
9. While the stifado is simmering, check if it needs some water; you don’t want it to dry out. If it does, pour in some boiled water. On the contrary if your sauce needs more thickening towards the end of cooking time, then remove the lid and let it boil to evaporate. 
10. Serve this delicious lamb stifado with crusty bread and feta cheese. Enjoy!

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Keywords: greek lamb stew, lamb stifado

The post Lamb Stifado recipe (Greek lamb stew) appeared first on My Greek Dish.

I remember when I was little my grand mother used to make me this Okra stew every Thursday. It was her way of de-toxing me and bringing some vegetables in my diet. But what I also remember is that it was not my favourite vegetable. However over the years I grew to appreciate it.

How to make the perfect Greek Okra Stew

Okra is an ingredient that is often under appreciated, but if you cook it the right way it’s definitely worth giving it a try.What most people don’t like about Okra is that if not cooked properly it can taste a bit slimy. This is because Okra contains soluble fiber, called mucilage which when comes to contact with water becomes gelatinous.

There are a few tricks that you can use to keep your Okra tasting delicious for your greek Okra stew.

How can I prevent my Okra from becoming slimy?

Firstly if you use fresh okra, try to only cut off the stems and keep the pod intact. That will prevent moisture from flooding in the Okra and turning that super nutritious fiber into mush.

You then soak it in vinegar for half an hour before cooking it, rinse it and pat dry it. Finally pan fry it over high heat till it’s browned on the outside. When you use it in the stew it will have almost no slime at all.

The second trick is to use frozen Okra. That is my personal favourite for making my greek okra stew as I still like it thickened, but don’t want the okra to fall apart while stewing it.

The key here is speed. Prepare all your vegetables first, sauté them, prepare your sauce and add the okra last to your stew. You only want it cooked as little as necessary for it to soften and not more.

What to serve your Greek Okra Stew with?

This stew has plenty of sauce and a delicious earthy texture. I love combining it with some salty strong feta cheese added right before serving.

Feta cheese complements the tangy tomato sauce beautifully and, because its cold, contrasts the warm stew when you bite into them! I also love a good few slices of home made bread (recipe) or pitas (recipe) to mop up that delicious sauce.

Looking for another delicious stew to try? Why don’t you take a look at my Greek Peas And Potato Stew (recipe) and delicious rustic potato stew (recipe). Fancy something with a bit more substance? Then try my delicious Beef stifado (recipe) and Beef and Orzo also known as Giouvetsi stew (recipe).

Greek Okra stew recipe with Tomatoes (Bamies Laderes)

(489 votes, average: 4.84 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4
• Category: Main
• Method: Stew
• Cuisine: Greek
• Diet: Vegetarian

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Description

A traditional Greek Okra stew recipe (Bamies Laderes). The okra are stewed in a Greek style aromatic tomato sauce until they perfectly melt in your mouth!

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Ingredients

For the Greek Okra stew (Bamies)

• 450g okra (frozen)
• 2 medium potatoes
• 2 spring onions
• 1/2 red onion
• 1 clove of garlic
• 1 carrot
• 50ml olive oil
• 1 teaspoon tomato paste
• 40g white wine
• 400g canned tomatoes
• 100g vegetable stock
• 300ml water
• 2 tablespoons parsley, chopped
• 2 teaspoons sugar
• salt and pepper

To serve

• oregano
• 150 g feta cheese

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Instructions

1. To prepare this traditional Greek okra stew recipe, start by preparing the vegetables. First cut the potatoes into cubes. Slice the carrot and spring onions and chop the red onion and garlic.
2. Heat a pot over high heat and add in the olive oil and the all of the vegetables and the potatoes. Sauté over high heat until they caramelise and become tender, for about 3-4 minutes. Then add the tomato paste and sauté for 1-2 more minutes.
3. Pour in the white wine and deglaze. Wait for the wine to evaporate and then add the tomatoes, the okra, stock, water, sugar, parsley and season. Stir with a wooden spoon and put the lid on. Simmer the okra stew for about 30 minutes at low heat, until tender.
4. Serve this Greek okra stew with crumbled feta cheese and a pinch of dried oregano. Enjoy!

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Nutrition

• Serving Size: 1 plate
• Calories: 341kcal
• Sugar: 10.6g
• Sodium: 1133mg
• Fat: 20.5g
• Saturated Fat: 7.4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 31.9g
• Fiber: 8.4g
• Protein: 10.2g
• Cholesterol: 33.4mg

Keywords: Greek Okra stew, Okra with potatoes, Okra stew in tomato sauce

The post Greek Okra stew recipe with Tomatoes (Bamies Laderes) appeared first on My Greek Dish.

Greek peas and potato stew with tomatoes (Arakas laderos kokkinistos) – Simplicity is perfection

Delicious peas are coated with olive oil, mingled with fresh juicy tomatoes and flavored with sweet onions and fresh dill to form an amazing vegetarian dish. This classic Greek peas and potato stew recipe is a traditional Greek dish, that is one of the brightest examples of how Greek cuisine takes the simplest ingredients and transforms them effortlessly into a finger licking dish!

Tips to make the perfect traditional Greek peas (Arakas laderos) every single time!

Greek peas and potato stew (Arakas laderos) is a traditional Greek recipe which falls under the category of Greek dishes called “Ladera”, meaning dishes prepared only with olive oil, with no addition of other fat. So make sure to use some good quality extra virgin olive oil, which will definitely lift the flavour.

One can find many variations of this traditional Greek dish, with the most popular being this classic version of peas and potato stew with carrots in a tomato sauce.

A very common mistake made when preparing this “Arakas laderos” dish is the amount of water used. Make sure to add just enough water to boil your ingredients and not too much. The water needs to evaporate so that peas and potatoes remain with their oily sauce, that shouldn’t be watery.

Make sure to use the ripest tomatoes you can find for a juicier and sweet sauce. Sauté the red onions to allow their flavors and aromas to come out.

Enjoy this simply delicious, extra comforting Greek peas and potato stew (arakas laderos) with crumbled feta cheese on top and crusty bread to mop up every single drop of that delicious sauce! Or serve with some delicious tzatziki or vegan tzatziki sauce as a delicious refreshing side! Or serve this as a side to my delicious moussaka or vegan moussaka with lentils dishes! Oh and you can always read this delicious recipe in Greek here Αρακάς λαδερός.

Greek peas and potato stew with tomatoes recipe (Arakas laderos kokkinistos)

(537 votes, average: 4.89 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 minutes
• Yield: 6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

Healthy, delicious and comforting Greek peas and potato stew with tomatoes (Arakas laderos kokkinistos). A traditional Greek dish that is a staple in every household and with this super easy recipe you can recreate it from scratch, just like yiayia used to make it!

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Ingredients

• 450g /16 oz. peas (peeled)
• 120g /4 oz. olive oil
• 1 red onion, chopped
• 2 carrots, sliced
• 2 potatoes, cut in cubes
• 1 tbsp tomato paste
• 300g /10 oz. ripe tomatoes, grated
• 1–2 fresh onions, chopped
• 2 tbsp fresh dill, chopped
• salt and freshly ground pepper

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Instructions

1. To prepare this delicious Greek peas and potatoes recipe (Arakas laderos), heat half the olive oil in a medium sized pot. Sauté the red onions and fresh onions until soft. Add carrots, potatoes and tomato paste and sauté 2 more minutes.
2. Add the grated tomatoes and enough hot water so that the ingredients are covered just a bit.
3. Bring to a boil and boil for 15 minutes (without the lid), until the potatoes have softened a bit.
4. Add the peas, fresh dill and the remaining olive oil and season well with salt and pepper.
5. Mix well, lower the heat and simmer for 10 minutes, until peas are soft and water is gone. (they should only be left with the olive oil.)
6. Serve at room temperature with crumbled feta cheese and crusty bread.

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Nutrition

• Serving Size: 1 plate
• Calories: 246kcal
• Sugar: 5.3g
• Sodium: 418.6mg
• Fat: 19g
• Saturated Fat: 2.7g
• Unsaturated Fat: 15.5g
• Trans Fat: 0g
• Carbohydrates: 19.8g
• Fiber: 3.7g
• Protein: 2.6g
• Cholesterol: 0mg

Keywords: Greek Peas, Arakas Laderos, Arakas Kokkinistos

The post Greek peas and potato stew with tomatoes recipe (Arakas laderos kokkinistos) appeared first on My Greek Dish.

Moschari lemonato – A traditional Greek lemon beef stew recipe

‘Moschari lemonato’ is a traditional Greek recipe for stewed veal or beef or let me rephrase.. This Greek lemon beef stew recipe is with no doubt the most delicious lemon beef stew you have ever tried! Together with a beef stifado that is!

It’s simple preparation and presentation, which is part of the Greek cuisine, takes nothing out of it’s exquisite taste. To prepare this super easy Greek lemon beef stew recipe all you have to do is just put all the ingredients together and let the pan or slow-cooker do the rest!

Greek lemon beef stew recipe (Moschari lemonato) – ‘Simplicity is perfection’

Perfectly tender and juicy Greek lemon beef stew simmered in a delicious lemony flavoured sauce to form an amazing full of Mediterranean flavours hearty dish. This amazing traditional Greek lemon beef stew recipe (Moschari lemonato) is the brightest example of how Greek cuisine takes the simplest ingredients and with literally no effort transforms them into a finger licking dish!

For the traditional Greek lemon beef stew recipe, the meat is first browned and sealed, to remain juicy and then added to lemon based sauce, along with aromatic herbs and wine.

“Moschari lemonato” – How to make the perfect Greek lemon beef stew

Greek lemon beef stew is typically cooked at a relatively low temperature -simmered, not boiled- allowing flavors to mingle.

For juicier results, the key is to pick the right kind of meat. For a Greek beef stew, you need to choose large cuts of meat from either the front shoulder or the rear end of beef, which, when cooked for a long time, become fork tender. Serve with a drizzle of extra virgin olive oil, mashed potatoes or basmati rice and enjoy over a glass of your best white wine!

Oh and you can always read this delicious recipe in Greek here Συνταγή για Μοσχάρι λεμονάτο.

Traditional Greek lemon beef stew recipe (Moschari lemonato)

(685 votes, average: 4.69 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 80 min
• Total Time: 1 hour 30 minutes
• Yield: 6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

A traditional Greek lemon beef stew recipe (Moschari lemonato) that surely brings back childhood memories. It’s simple preparation and presentation takes nothing out of it’s exquisite taste.

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Ingredients

• 1–1.2 kg (35 oz.) stewing beef
• 2 small red onions, chopped
• 2 cloves of garlic, chopped
• juice of 3 lemons
• 2 tsps dried oregano
• 1/2 a cup olive oil
• 1/2 a cup dry white wine
• salt and freshly ground pepper
• 2 tbsps fresh thyme (optional)

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Instructions

1. To prepare this Greek beef stew recipe (Moschari lemonato), start by cutting the beef into chunks. Wipe the meat with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the beef and sauté (high heat), until the meat is browned and crusty on all sides. Add the chopped onions and garlic and sauté for 2-3 more minutes.
2. Pour in the wine and wait to evaporate. Add the lemon juice, the oregano and enough hot water just to cover the meat. Season with salt and pepper and stir.
3. Turn the heat down and simmer with the lid on for at least 1-1.5 hour.
4. Serve with mashed potatoes, basmati rice or french fries. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 398kal
• Sugar: 1.6g
• Sodium: 522.9mg
• Fat: 25.4g
• Saturated Fat: 5.6g
• Unsaturated Fat: 19.4g
• Trans Fat: 0.4g
• Carbohydrates: 5.2g
• Fiber: 0.7g
• Protein: 36.7g
• Cholesterol: 109.1mg

Keywords: Greek Lemon beef stew, Moschari lemonato recipe

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Greek Lamb Giouvetsi (Lamb stew with orzo pasta) – A traditional Greek dish

Lamb Giouvetsi (Greek Lamb stew with orzo pasta) is a centuries old dish that was traditionally served as a one-pot meal and in the old days it would have been baked in a home’s wood burning oven. The simplicity of its preparation reminds me of lamb kleftiko, this honey glazed lamb roast with lemon potatoes and of course these marinated lamb chops (paidakia)! 

There were also many instances where a home did not have an oven but each village had at least one bakery supplying bread for the guaranteed demand of the villagers. It was quite common for a family to lug the day’s dish over to the bakery and have dish cooked in the baker’s oven… (See also Beef stew with orzo pasta)

Greek Lamb Giouvetsi- How to make the perfect lamb stew with orzo

Have you ever wondered how some stews have this melt in the mouth texture while others taste like chewing rubber? It’s all about choosing the right cut and cooking it the right way.

For a Greek lamb giouvetsi (stew), you need to choose large cuts of good quality leg of lamb, which, when cooked for a long time, become fork tender.

When cooking a Greek lamb stew (giouvetsi), the meat is first browned and sealed to keep it nice and juicy, then added to a tomato-based sauce along with onion, carrots and wine and cooked at a low temperature.

Then it is cooked for a while in the oven along with the orzo pasta to allow the flavors to mingle into something much much more. This is the secret to achieve the melt in the mouth texture, that will make your lamb giouvetsi just perfect!

Greek Lamb Stew Key Ingredients

Vegetables: I used red onions, finely chopped and carrots that are sliced to around 1cm thickness in the stew. There’s also a tin of chopped tomatoes as well as two tablespoons of tomato paste which help thicken the stew mixture. Don’t skip the teaspoon of sugar as this stops the tomatoes from being too acidic.

Red wine: You can use any red wine you like in the receipt so experiment with a favourite or use up what you have in the house.

Pasta: Traditionally orzo pasta is used for the recipe and it works perfectly. You could try other options such as risotto or other types of pasta, just adjust cooking time accordingly.

Feta cheese: Add some feta cheese or Kefalotyri (grated hard yellow cheese) to the top of the dish once it has been cooked.

Why use boneless lamb?

There are two main cuts of lamb that come from the leg – boneless and bone-in. 

But for this Greek lamb stew recipe, boneless lamb is best because it is easier to cut up to add to the stew. With bone-in joints, you’ll have to cut around the bone so leave out the extra work and go for a boneless leg joint.

Key Preparation Tips for Greek Lamb Casserole 

To make this lamb giouvetsi, start by cutting the lamb into pieces.

Wipe off the lamb with paper towels. In a saucepan, heat half a cup of olive oil. Sauté the chopped onions and carrots in medium-low heat for 5 minutes.

Increase the heat and add the lamb; brown it on all sides until crusty. Next, combine the red wine and tomato paste into the pan. Allow the wine to evaporate slowly.

Add the canned tomatoes, one glass of water, bay leaf, sugar, and a good pinch of salt and pepper to the pan.
Turn the heat down and cook for at least 45 minutes with the lid on.

Meanwhile, in a separate pan, heat 3 tablespoons of olive oil and the orzo. Sauté until golden brown.

Place the orzo in an oven tray (without the bay leaf), along with the meat and sauce, and mix using a spatula. Cover the tray with aluminum foil and bake for 30 minutes at 180 degrees Celsius.

Remove the foil, add a glass of water if required, and return to the oven for another 15 minutes. Sprinkle with grated hard yellow cheese (kefalotyri) while it’s still hot and serve!

Can you make this Greek lamb stew in the slow cooker or Instant Pot?

You can definitely use an Instant Pot or slow cooker to make this recipe if that’s what you have. Follow the first step to prepare the vegetables and brown the meat – you can do this in the Instant Pot with the saute setting if yours has this.

Once the meat is browned, add all the ingredients into the pot. For an Instant Pot, seal the vent and cook for 17 minutes on high pressure then manually release the stem. Add the orzo and stock and cook for 3 minutes on high pressure then release manually.

Turn off the Instant Pot and cover the lid, leaving it for 10-15 minutes so that some of the extra liquid is absorbed.

For the slow cooker, add all ingredients apart from the orzo, cook until the vegetables are tender then mix in the pasta and cook for a few minutes more. Again, leave the stew stand for a while to allow it to thicken if needed.

Making ahead of time and storing

This Greek lamb stew is best enjoyed right out of the pan, when the orzo is just cooked. Any leftovers can be kept in the refrigerator for up to three days.

As it sits and cools, the orzo absorbs any remaining liquid. When reheating, you may need to add some additional liquid to ensure that it does not dry out. For optimum results, I recommend heating on the stove.

Serving suggestions

Because lamb yiouvetsi is a true one-pan dish, you don’t need to add anything to it to serve. But if you do want to add something, fresh crusty bread would make a great side dish.

Of course if you love lamb, then my Spicy minced Lamb Kofta Kebab Recipe (Giaourtlou), lamb kleftiko, lamb meatballs, lamb souvlaki, lamb chops and honey glazed lamb roast with lemon potatoes will amaze you!

Follow our instructions and cook the perfect lamb giouvetsi (Lamb stew with orzo pasta)! Got any questions or comments? Feel free to add a comment in the section below and we’re more than happy to help! 

Greek Lamb stew with Orzo pasta recipe (Lamb Giouvetsi)

(582 votes, average: 4.64 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 20 min
• Cook Time: 100 min
• Total Time: 2 hours
• Yield: 6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

The perfect Greek lamb stew recipe with orzo pasta (Greek lamb giouvetsi)! Juicy, melt-in-the-mouth lamb stew in a delicious tomato-based sauce and orzo.

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Ingredients

• 1 kg/35 ounces leg of lamb, boneless, cut into chunks
• 2 medium red onions, finely chopped
• 2 carrots, sliced (1 cm thick)
• 1 tin of chopped (tinned) tomatoes (400g / 14oz)
• 2 tbsps tomato paste
• 1 tsp sugar
• 1 glass of red wine
• 1 bay leaf
• 1/2 cup of olive oil
• 250g orzo pasta (9 ounces) ( kritharaki / manestra )
• 100g grated kefalotyri or feta cheese (5 ounces)

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  Easy Chicken Recipe with Orzo…

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Instructions

1. To prepare this lamb giouvetsi recipe, start by cutting the lamb into chunks. Wipe the lamb with paper towels. Heat 1/2 of a cup of olive oil into a pan, add the chopped onions and carrots and sauté for 5 minutes in medium-low heat. Turn up the heat and add the lamb; brown the meat on all sides until crusty.
2. Stir in the tomato paste and pour in the red wine. Wait for the wine to evaporate. Add the tinned tomatoes, a glass of water, the nay leaf, sugar and a good pinch of salt and pepper.
3. Turn the heat down and simmer with the lid on for at least 45 minutes.
4. In the meantime into another pan heat 3 tbsps of olive oil and the orzo pasta. Sauté, until golden.
5. Place the orzo pasta along with the meat and sauce in an oven tray (remove the bay leaf) and mix with a spatula. Cover the tray with some aluminum foil and bake in preheated oven at 180C for 30 minutes. Remove the aluminum foil, add a glass of water if needed, and put back in the oven for another 15 minutes. Sprinkle with some grated hard yellow cheese (kefalotyri) and enjoy!

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Nutrition

• Serving Size: 1 plate
• Calories: 650kcal
• Sugar: 8.2g
• Sodium: 403.9mg
• Fat: 31.9g
• Saturated Fat: 8.5g
• Unsaturated Fat: 20.9g
• Trans Fat: 0g
• Carbohydrates: 43.9g
• Fiber: 3.9g
• Protein: 43.1g
• Cholesterol: 122.5mg

Keywords: Greek Lamb Stew, Lamb Youvetsi recipe, Lamb and Orzo, Greek Lamb Casserole

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Greek Sofrito recipe – A traditional Corfu dish

This Greek veal Sofrito recipe is one of the most famous traditional Corfiot dishes, along with the local meat pie (kreatopita). What makes this Greek dish so popular and unique is the melt in the mouth, perfectly cooked veal/beef and the intense garlic and vinegar flavor.

If garlic is your thing then this traditional Sofrito recipe is a must try. Sofrito is a staple of every household in beautiful Corfu island. When the locals prepare Sofrito they use whole garlic heads, but this Sofrito recipe uses only 8 (!) garlic cloves, but don’t be afraid garlic when cooked, looses its very strong smell and flavor and becomes sweet and aromatic.

Greek Sofrito recipe – How to make the perfect Greek veal/beef Sofrito

The secret behind the perfect Sofrito recipe is nothing else than choosing the right cut of beef and cooking it the right way. For a traditional Sofrito recipe you need to choose thin slices of good quality stewing beef or even better veal, preferable top round, which when cooked for a long time, becomes fork tender.

When cooking a Greek beef sofrito, the meat is first dredged in flour and pan-fried until browned and sealed to keep it nice and juicy. It is then added to a vinegar and white wine sauce along with lots of garlic and lots of parsley. Let the sofrito simmer to allow the sauce to thicken and its flavours to mingle into something much much more!

This earthy dish is best paired with a refreshing Greek feta salad which cuts into the meaty garlic flavor and will further enrich this traditional dish with the aromas of oregano and feta.

So go ahead prepare this easy to follow Greek Sofrito recipe, which never fails to impress and is always a crowd pleaser! Enjoy!

Traditional Sofrito Recipe from Corfu

(612 votes, average: 4.92 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 40 min
• Total Time: 50 minutes
• Yield: 6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

A traditional Greek Beef Sofrito recipe straight from the island of Corfu! Discover how you can recreate this traditional Corfu dish with this step-by-step easy to follow Greek Sofrito recipe.

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Ingredients

• 1 kg (35 oz./2 pounds) boneless veal (top round), cut in 6 slices
• 150g all purpose flour, for dredging (5 oz.)
• 1 tbsp butter
• 1/3 of a cup olive oil, for frying
• 7–9 cloves of garlic, sliced
• 1/3 of a cup white wine vinegar
• 1/3 of a cup white wine
• 1 and 2/3 cups beef broth (warm)
• 1/2 a cup freshly chopped parsley
• salt and freshly ground pepper

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Instructions

1. To prepare this delicious Greek sofrito recipe, start by preparing the veal. Season the meat with salt and freshly ground pepper and dredge lightly the veal slices with flour, tapping off any excess. Heat the oil and butter in a large non stick skillet over medium-high heat. Add the veal (in batches) and sauté, until browned on all sides. Do not add all the meat in the sauce pan, rather sauté in batches, so that the temperature of the oil remains high and the meat is sealed. When done, remove with a slotted spoon, place on a platter, cover and set aside.
2. Cut the garlic cloves in slices and add in the same oil used to brown the meat. Turn down to medium heat and stir for a minute. Pour in the white wine vinegar and deglaze. Add the veal and the white wine and wait for a couple of minutes to steam up. Add the warm broth and season with salt and pepper.
3. Turn the heat down to low-medium and simmer until the veal is tender and the sauce thickens, for about 30-40 minutes. About 5 minutes before removing from the heat, stir in the freshly chopped parsley.
4. Serve the Sofrito while still hot over mashed potatoes, rice or fries, with some crusted garlic bread aside. Enjoy!

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Nutrition

• Serving Size: 1 portion
• Calories: 314kcal
• Sugar: 0.3g
• Sodium: 679.9mg
• Fat: 5.7g
• Saturated Fat: 2.6g
• Unsaturated Fat: 2.7g
• Trans Fat: 0.2g
• Carbohydrates: 21.2g
• Fiber: 0.9g
• Protein: 40.5g
• Cholesterol: 98.4mg

Keywords: Sofrito recipe, Corfu Veal Sofrito

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The post Traditional Sofrito Beef Stew Recipe from Corfu appeared first on My Greek Dish.

Octopus is a lean seafood, low in calorie and very high in protein, making it a good way to substitute meat and get protein in your diet during Lent.

To prepare a traditional Greek octopus stifado, the octopus is braised with wine, shallot onions, tomato, aromatic herbs and spices creating a delightful stew. Let it simmer to allow its flavours to mingle into something much much more!

Serve this delicious Greek octopus stifado with fried potatoes or traditional Greek fava, some lovely crusty Greek bread and enjoy over a nice glass of wine or Retsina!

Greek Octopus and onion stew recipe (Octopus stifado)

(518 votes, average: 4.83 out of 5)
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• Author: Eli K. Giannopoulos
• Prep Time: 10 min
• Cook Time: 80 min
• Total Time: 1 hour 30 minutes
• Yield: 6 portions
• Category: Main
• Method: Stew
• Cuisine: Greek

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Description

A traditional Greek octopus stifado recipe! This simple octopus stew is the perfect dish for the Lenten period! The octopus is braised with wine, shallot onions, tomato, aromatic herbs and spices creating a delightful stew.

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Ingredients

• 1 large octopus (cleaned), approx. 1 kg (35 oz.)
• 2 tbsps red wine vinegar
• 1 kg baby shallot onions, peeled (35 oz.)
• 1/2 red onion, grated
• 2 cloves of garlic, chopped
• 1/3 of a cup olive oil
• 1 glass red wine
• 2 tbsps tomato paste
• 2 bay leaves
• 3–4 allspice berries
• salt and freshly ground pepper

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Instructions

1. To prepare this delicious Greek octopus stifado recipe, place the octopus in a large pot, pour in 1 cup of water and the vinegar. Boil the octopus for about 20 minutes. Remove the octopus from the pan, chop into pieces and place in a bowl along with 1 cup of the broth (the water where the octopus just boiled in).
2. In the meantime peel the shallots and carve them crosswise. A little trick to peel them more easily is to place the shallots in a bowl full of water and leave them in the fridge overnight.
3. In a saucepan add the oil and shallots (whole) and sauté (medium heat) for about 10 minutes or until softened. Turn the heat up, add the octopus and sauté. Add the tomato paste, grated onion and garlic and sauté for 1 more minute.
4. Pour in the red wine, 1 cup of the hot broth, the bay leaves, allspice berries and season. Bring to a boil, turn the heat down and let the octopus stifado simmer for about 30-40 minutes, or until the octopus is tender and the sauce has thickened. If the sauce needs some more thickening, then let it cook for a while uncovered.

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Keywords: Greek Octopus Stew recipe, Octopus stifado, Xtapodi stifado

The post Greek Octopus and onion stew recipe (Octopus stifado) appeared first on My Greek Dish.