We do Stifado - either beef or wild hare - in a clay pot in a sealed clay oven, heated with carob wood, slow cooked overnight for maybe 15 hours or so. Although the wine is always red :) Cheers from Cyprus!
@@joanna-0p Well, on weekdays I also use the electric oven, I use the calyoven on weekends or holidays! Electric/gas oven give great results as-well, however nothing beats the feeling of gathering near the clay oven while it gets heated by burning wood and drinking some wine with family! Greetings my friend!
@@JonniePolyester I recommend a crusty baguette to mop up all the sauce with and top it with mizithra - similar to pecorino - which your local Greek deli should have. 🤤 The flavour from all the onions is to die for.
I love how similar the classic european cuisines are in the end. All, bolognese, beef burguignon, irish stew, pörkölt and stifado evolved from the same basic dish, namely "take beef, onions and other stuff you have handy and simmer that for 2-3 hours". Basically the differences between theese dishes are the different regional ingredients.
I use a pressure cooker, and let nothing go. I thought I was being unique.. I learned it is mostly appalachian, with some italian. many many ways to get a great stew.. I look forward to a set american version. It ought to be a mix of everything.
This video brought to you by Staub® Just playing! If product placement keeps the Chef John videos comin, then I love product placement. plus Staub is an excellent company with phenomenal products, and I definitely trust Chef John’s choice in kitchen tools.
I love this dish but I always let my mom do it, even though I am 38. I never dared to do it even though I cook and bake everything. Greetings from Greece, Chef. Half my recipes in my home’s cookbook are from you.
In my family we usually make Stifado in January-February to use up any Glögg(Swedish mulled wine) left over from Christmas. And if we don't have any left over we just make it anyway, it really is such a nice tasty stew.
This Recipe is "The Best Ever" beef stew recipe, that I ever had, hands down! Thank you so much! I am going to make it for the rest of my life! You are the BEST!
I’m pregnant and have been craving this so much I even asked my mum if she’d make it the other day. Ive always been apprehensive to make it myself. Looks amazing!!
THAT... WAS... SO... GOOD!!!! We made this yesterday, the flavor!!! And we served it with roasted vegetables and wheat French bread. I was so happy with how this turned out!
Back in high school (80’s) my friend’s Greek parents made the most amazing beef stew that had cinnamon in it. Never had anything close before or since, but this might be that magic dish I remember! Can’t wait to try it!!
I made this after your last video released bcuz I couldn't wait. I scrambled a Stifado recipe from google and it was one of the best things I've ever eaten. Can't wait to try your version!
This was my yiayia's best dish. One of the key ingredients that's common in this is prunes. It complements the spices, it replaces the sugar that you used to balance the stew, it gives a richer color, and prunes are filled with pectin which thickens the stew. You just add them to the end otherwise they would completely fall apart if you add them at the beginning.
Often the beauty and creativity of cooking is the use of seasonal ingredients, or ingredients in your refer/pantry/counter top, etc that seem to click in your kitchen prep lab.
You need the same amount of onions as the beef. In Greece they sell special 1 Kilo bags of small red onions called Stifado Onions. Do not stir too much, leave the beef on the bottom and the onions on top. The idea is to serve it with the onions still whole. You can smell this cooking a mile away. It has a taste like nothing else. Best washed down with plenty of strong red wine.
If I had to choose between a perfectly grilled steak or a perfectly stewed, well beef stew, I honestly would pick the latter. The flavor and comforting experience you can get from dishes like this is amazing.
I am cooking this dish since 40 years and i am eating it since 55 years. I agree mostly and i find this approach very cool. In Greece, we have little onions. The taste is close to Charlottes. Dont forget, that the star is tge onion in this dish. I cut a cross at the bottom, so they stay together and i cook them longer. I dont use broth, i use much more onions, i will peel for one hour. The water and flavour, coming out of the onions is plenty. The onions will be sweet. My meat will be beef tongue, which i first cook seperately first, after peeling, i add it to the onions and cook it for an hour together. If you cut the onions at the bottom, they will still be whole. My little twist is, that i add an (greek) orange, where i squeezed the juice before. I indeed use a splash of red wine, not white. Next to the herbs you added, which are compulsory, i also add some thyme. I really cook it long, the flavor increases. All in all, i need about 3 to 5 hours to cook the dish. It is my absolute favourite dish and my mom will always have it for me. No way, that the spinach rice is going with this. Really just bread. Please try my approach, but yours is very close to perfect, i am sure, i would enjoy it.
Wow! I had this in Crete a long time ago and was thinking about it recently. FYI Greeks also do the same with octopus. Octopus stifado is also amazing !
Beautiful, Beautiful video. So informational, so instructional, so lovable! I live not far from the origin of Stifado, and Mediterranean food is my every-day thing - and this video holds all the "right" things. The movements, the free-hand seasoning, the patience needed for a stew.... everything. Thank you Chef John. This is indeed a food wish!
@@michaelorfanos7416 yeah, there was a place down on the seafront in larnaca that had huge clay ovens, amazing food! I think that's what I miss the most!
Here's a variation (which adds massive amount of deliciousness and flavor): put in some spring onions green stalk and all just cut in half and let those cook with the meat. You will not regret it.
Stifado is one of my favourite winter dishes. I've always made it with onions but I love the idea of shallots. Not sure about oregano in it...(I'll try a little in a small bit to see next time) but I do add a chunk of orange peel. And some diced tomatoes. I also usually make it with beef, but if I can get my hands on some rabbit, that's wonderful. Some people add some prunes too!
The most important part of the video for me was the advice in the last part about technique: such as moving meat from outside in, adding more liquid as required etc. And the issue of timing: aprox 1 hour covered 1 hour uncovered ( until meat is fork tender). This is a completely wonderful recipe. Thank you chef. 💖
Gongrats chef John! One suggestion if I may: instead of wine try brandy. It goes perfectly with all the warm spices of the stifado. Greetings from Greece 😘
I like that!!!! Have you ever used garum masala?? I get it from lebanonese store. I think you'll like I wish there were insense that smelled like it ☮️
In the 60 years I have been cooking, I only recently made the best thing l've ever cooked, all thanks to Chef John. If you like spicy beef stew, check out his Peposo, a Tuscan Black Pepper stew. I can't wait for another week to pass so I can make it again. As much as I loved it, I didn't want to eat it for two straight weeks! Thanks Chef John!
Peposo was the first Chef John recipe I ever made. Made for the best possible introduction; I’ve since had it a couple of restaurants, but so far I prefer Chef John’s.
This stew looks amazing. I am going to brown tomato paste on fond more regularly. Thanks for the hot tip. I get grass fed beef that wasn’t feed lotted. This makes the meat really tough but really flavourful. So it requires much longer cooking times. But so worth it. But ya, I disregard cooking times and go more by feel. And of course, I check my stews regularly.
In my experience, reviews online are more like: "this was the best stew recipe ever...I switched the beef for chicken, I didn't use the shallots or garlic but added mushrooms and doubled the salt, sugar and wine."
then it isn't stifado. Stifado is made with tougher meats, such as beef, or venison, traditionally. The onions/shallots are what make the dish a stifado, mushrooms are not traditional in this dish either. You made a chicken stew.... but you did not make stifado.
@@TheShootist ***********That's just you cooking Ok, so if I make bouillabaisse but I skip the seafood and use chicken and I remove the tomato base and make it with a cream base, is it bouillabaisse?? This is what I am referring to... the dish has a particular makeup/set of ingredients... you replace the most important bits...does that still count as the same dish??
@@alahatzaifat1872 men can be pregnant, so they tell me. as for your question while it is true you would no longer have traditional fish stew, you would have an untraditional chicken stew.
@@TheShootist ********as for your question while it is true you would no longer have traditional fish stew, you would have an untraditional chicken stew Yes you would… but it is no longer bouillabaisse, is it? If you were served this untraditional chicken stew if you ordered bouillabaisse… would you accept it, or would you send it back to the kitchen? If I ordered fish and chips and I got a hamburger and cookies…. Is it fish and chips, just untraditional? Things have labels so we can differentiate them…. Stifado is a particular dish… it may have slight variations, region to region… but they all are basically the same thing… a version of stewed meat with whole onions or shallots, with particular spicing and flavourings… if you stray too far, it is no longer the dish as named….correct? Vichyssoise is a cold leek and potato soup… not a hot gazpacho nor a Manhattan clam chowder… each of those dishes have a traditional profile… and again, if you ordered it by name and you got that which it was not, you would not be happy….
I made the Greek spinach rice yesterday and it was a huge hit so I will definitely try this soon. I am also going to try a batch of Greek spinach cauliflower rice and see how that goes.
A different version we do also in Greece is with the use of Cabbage and leek (together) and rice, instead of spinach. It tastes even better than spinach rice
I have made this twice now and I think it might just be my favorite stew of all time. I tried this last night in the instant pot and it turned out amazing in a fraction of the time; just saute in the pot and then pressure cook for somewhere in the 15 to 30 minute range.
Made this 2 days ago and ate it last night - absolutely delicious and will definitely make it again and again! My only quibble is that the shallots fell completely apart by the time the meat was tender. I will probably wait to add them until half way next time (or just add extra onion instead). I served it over buttered orzo to which I added some defrosted peas (I hate cooked peas). A small salad and some crusty bread and butter and it was perfect! Thank you for another keeper, Chef John!
I recently read an article in the Washington Post from a Chef Author that had moved to a new apartment and it was the first time he'd had to use an electric stove to cook his recipes. He was horrified that timing was off by a long shot, things didn't caramelize without burning first and that flavors didn't develop as quickly as cooking with gas or propane. (He's now learning "low and slow") He had to revise constantly on timing. He said it is totally changing how he will publish his future recipes for his readers and now he understands why some of his recipes got less than stellar reviews. I use a glass top stove and a tabletop induction burner, so I've learned to read and assess a recipe, and I'm pretty good at revising the times and techniques to make a success of the recipes I make.
I made this last night for dinner over Rice. This is absolutely fabulous. You are my go too for delicious food and you NEVER disappoint!!!! Thank you Chef John 😊
Apart from getting a new cooking idea your typical style of talking in your videos made me forget a bit about the bad day and it seems i can finally sleep. Thanks, Chef
you're very well versed in greek cuisine sir. the only improvement the i can suggest is adding your spices with the tomato paste and toast them before adding the vinegar. it awakens the spices and adds a whole lot of flavor
Dude, I am so hooked on this stew, I just finished making it for the THIRD TIME, and it never ceases to amaze! The house smells so good while cooking this, it drives my husband crazy. I can't thank you enough! Plus, another recipe where I get to drink wine while I cook. LOL!
Feta is optional, but in Greece many pair it with orzo. Sometimes this is done separately as a side, but frequently it is mixed to cook together. I mix it at the very end, when the stew is basically done, and the orzo just starts getting cooked, so that all is even.
Thank you for the good recipe. I swapped out my beef with deer, and I was "game" for the challenge of making this taste almost as good. Even "doe" it wasn't perfect, I "fawn" over your creations, and try to emulate as close as I can. You always seem to have "stag-gering" results, with trusted recipes for life
if you're going to peel a lot of small onions to keep whole in stews like this, put them in a bowl and pour boiling water over while preparing the rest of your stuff. it will rehydrate and soften the dry peel making it easy to pull off.
I found that instead of beef broth I use a can or two of Campbells French onion soup it works great . And for the meat tenderness a instant pot pressure cooker works great for the meat . U can even use it to brown the meat before u pressure cook it when that's done then add other stuff like veggies
Made the stew this afternoon. Only change was leaving out white wine. Turned out great! I like feta cheese but did not like it in the stew. If your beef isn’t tender you must be rushing the process. My chuck roast could be broken apart with a spoon. This recipe is a keeper.
We made this and we LOVED IT! Our family's plan it to make it a bunch more times until we have it in our repitoire. We enjoyed the skills part of the video, too. We made a different beef stew using other vegetables but some of the same techniques. Wonderful video! Thanks so much, Chef John!
I'm Greek, and this was my favorite Greek dish growing up. For our non-Greek friends, my mother would call it braised beef in RED wine sauce. Thanks for ruining my childhood. ;-)
I just made this last night and waited to have it today. This was stunning! Thank you Chef John, once again, for another amazing meal. My family thanks you too. Oh, and peeling those shallots? Tedious but worth it. 😊
Well done! Great video, clear steps, and stifado - well, it's stifado. Just magnificent. It's one of the foods that, if I see it on a restaurant menu, says that the place really knows its Greek food.
It's a good recipe. I have always used a bouquet garni ..out cinnamon, clove, etc in the bulb, then let it seep as it cooks. The mixture of cinnamon, clove, allspice can be overwhelmed for some. But if you adjust to your liking it works well. I serve this in a bread bowl. It's comfort food
Hey!! Hi! I use cinnamon in chilli the slight pinch goes well with the depth of flavors in anything dark ! And dark chocolate!!!!!! Fantastic in chilli like I use one maybe two squares!!!!😉❤️☮️
In the amount CJ used in this recipe, I would use half a stick of cinnamon, and 3-4 whole cloves, 2-3 bay leaves... traditionally, you fish them out after cooking, but I have moved to a disposable tea bag or spice bag. The spices should not really be detectable... but add something 'special' to the dish....
In July, my family and I were in Greece touring the historical sights. Our bus stopped for lunch at a hole in the wall restaurant where they served Stifado. I ordered it as it look very good in the pot the old man had on the stove. I was amazed at how tender and tasty the beef was and the shallots were amazing! I will be giving your recipe a shot!
There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competiton in the mixture :-) I can smell the heady scent of this fabulous greek-style beef stew. Happy hungry! Cheers, Domenico.
Had stifado with rice, orzo, and Hilopites, but the best is with Greek fries with a little lemon. Just bake some fries after coating with olive oil, salt and oregano. Sprinkle baked fries with a little lemon juice and serve on the side of the stifado… a little bit of Corfu at home.
You need double the amount of shallots for that amount of meat. After browning is done, keep the shallots to the side and start cooking the meat until half done, with the method and condiments you mentioned, except oregano and rosemary. Then add the shallots. The meat needs more time to soften and the shallots will not come apart.
I just love the way you put the food together and you give ideas on a variety of ways to do it I really love your show thank you for all you do keep on ..
Oh, man, that stew looks delicious! I really love your videos because the food always look amazing and you crack me up. Thanks for being so entertaining as well as instructive and thanks for sharing.
I'm glad he explained that it may take longer than an hour to get chuck roast to a fork tender state. I can't see it happening in less than 3 hours and even there it won't hit peak fork tenderness until about hour 6.
I had a nightmare that gave me chills. I dreamed that I made this stew but I threw away the accumulated juices and topped it with that stuff from a green box. A powerful knock came at the door, and it was Chef John waving a freakishly small wooden spoon, telling me that we couldn't be friends. The alarm went off, I laughed and thought "it was just a dream." I'd never lose you as a friend, Chef John.
We do Stifado - either beef or wild hare - in a clay pot in a sealed clay oven, heated with carob wood, slow cooked overnight for maybe 15 hours or so. Although the wine is always red :) Cheers from Cyprus!
@@joanna-0p Well, on weekdays I also use the electric oven, I use the calyoven on weekends or holidays! Electric/gas oven give great results as-well, however nothing beats the feeling of gathering near the clay oven while it gets heated by burning wood and drinking some wine with family! Greetings my friend!
Wild hare my favourite! Χαιρετίσματα από την Αυστραλία ♥️
Omg sounds amazing… will try here in my garden in Hackney London …. Neighbours will be fine I’m sure 🤔😂😋
@@JonniePolyester I recommend a crusty baguette to mop up all the sauce with and top it with mizithra - similar to pecorino - which your local Greek deli should have. 🤤
The flavour from all the onions is to die for.
@@JonniePolyester though the neighbours will crave some stifado afterwards! hahaha
I love how similar the classic european cuisines are in the end. All, bolognese, beef burguignon, irish stew, pörkölt and stifado evolved from the same basic dish, namely "take beef, onions and other stuff you have handy and simmer that for 2-3 hours". Basically the differences between theese dishes are the different regional ingredients.
In much the same way, anywhere you had peasants and cabbage, you had cabbage rolls.
I use a pressure cooker, and let nothing go. I thought I was being unique.. I learned it is mostly appalachian, with some italian. many many ways to get a great stew.. I look forward to a set american version. It ought to be a mix of everything.
Indeed
This video brought to you by Staub®
Just playing! If product placement keeps the Chef John videos comin, then I love product placement. plus Staub is an excellent company with phenomenal products, and I definitely trust Chef John’s choice in kitchen tools.
Ottomans were not European lol
I love this dish but I always let my mom do it, even though I am 38. I never dared to do it even though I cook and bake everything. Greetings from Greece, Chef. Half my recipes in my home’s cookbook are from you.
ruclips.net/video/Ml3c_HNu-UI/видео.html k
I'm a fan too, especially of the beef porozki recipe. Even though I add minced mushrooms and more cheese. Yummmm😋
Ethan Chlebowski is going to love the pickled onions touch. Awesome recipe chef, thank you.
I was thinking the same!
My Yaya (grandma in Greek) does this dish on special occasions. It's breathtakingly good. Aaaand I'm hungry now
Go cook. do it
Chef John, you are an honorary Greek!
Chef John is an honerary God..as far as cooking goes IMHO
In my family we usually make Stifado in January-February to use up any Glögg(Swedish mulled wine) left over from Christmas. And if we don't have any left over we just make it anyway, it really is such a nice tasty stew.
ruclips.net/video/Ml3c_HNu-UI/видео.html n
Hi whats left over wine, I've never heard of it before ?
This Recipe is "The Best Ever" beef stew recipe, that I ever had, hands down! Thank you so much! I am going to make it for the rest of my life! You are the BEST!
I’m pregnant and have been craving this so much I even asked my mum if she’d make it the other day. Ive always been apprehensive to make it myself. Looks amazing!!
@tq231442 I think I will :) it will definitely be worth it in the end! Thank you so much x
Congrats on the baby
If you can give birth....you can cook stifado.
@@SuperSetright This is my first so I haven’t given birth yet, but you are absolutely right and you sound just like my mother
made it today, it was delicious!!! very sofsticated taste!
My Greek husband will love this recipe
THAT... WAS... SO... GOOD!!!! We made this yesterday, the flavor!!! And we served it with roasted vegetables and wheat French bread. I was so happy with how this turned out!
Greek sheffy secrets: Blanche the shallots for a few secs and they peel easily. You can also use white wine for a summer version of the dish.
That's a great tip, thank you
Diced ovaries make it even better!
but he did use white wine
@@johnas1011 and poached fallopian tubes
@@johnas1011 iso good to chew on a par boiled ovary
Man I hope you know how much we love your videos and how they shape our love of cooking good family food. Thank you.
Back in high school (80’s) my friend’s Greek parents made the most amazing beef stew that had cinnamon in it. Never had anything close before or since, but this might be that magic dish I remember! Can’t wait to try it!!
It could also be Soutzoukakia - not quite stew but similar spices to what you describe!
@@hgnhfseae thanks I’ll have to check that out and give both a try!
I think you might of had "kokkinisto", was is served with orzo or rice, sometimes with French fries if you're younger
@@criskapa9560 I don’t remember what it was served with, just that it was amazing! Thanks, I’ll look this up and give it a try too!
I made this after your last video released bcuz I couldn't wait. I scrambled a Stifado recipe from google and it was one of the best things I've ever eaten. Can't wait to try your version!
ruclips.net/video/Ml3c_HNu-UI/видео.html h
This was my yiayia's best dish. One of the key ingredients that's common in this is prunes. It complements the spices, it replaces the sugar that you used to balance the stew, it gives a richer color, and prunes are filled with pectin which thickens the stew. You just add them to the end otherwise they would completely fall apart if you add them at the beginning.
Yes,,,prunes...that makes so much sense !
What a great idea. Μπράβο!
Do you keep em whole? I actually have a bag of dried plums I need to use
Oooo good to know!! I’ll add them when I make this!
Often the beauty and creativity of cooking is the use of seasonal ingredients, or ingredients in your refer/pantry/counter top, etc that seem to click in your kitchen prep lab.
You need the same amount of onions as the beef. In Greece they sell special 1 Kilo bags of small red onions called Stifado Onions. Do not stir too much, leave the beef on the bottom and the onions on top. The idea is to serve it with the onions still whole. You can smell this cooking a mile away. It has a taste like nothing else. Best washed down with plenty of strong red wine.
I made the Greek style spinach rice yesterday, gotta admit, it is far superior than the sum of its parts!
That sums up Greek cuisine and Greek women in general.
Goes well with this stew too.
@@bigfatchubbybritboy9445 wtf
That’s Greek cooking - a few ingredients perfectly balanced. I often say it’s literally simply delicious.
If I had to choose between a perfectly grilled steak or a perfectly stewed, well beef stew, I honestly would pick the latter. The flavor and comforting experience you can get from dishes like this is amazing.
I am cooking this dish since 40 years and i am eating it since 55 years.
I agree mostly and i find this approach very cool.
In Greece, we have little onions.
The taste is close to Charlottes.
Dont forget, that the star is tge onion in this dish.
I cut a cross at the bottom, so they stay together and i cook them longer.
I dont use broth, i use much more onions, i will peel for one hour.
The water and flavour, coming out of the onions is plenty. The onions will be sweet.
My meat will be beef tongue, which i first cook seperately first, after peeling, i add it to the onions and cook it for an hour together. If you cut the onions at the bottom, they will still be whole.
My little twist is, that i add an (greek) orange, where i squeezed the juice before.
I indeed use a splash of red wine, not white.
Next to the herbs you added, which are compulsory, i also add some thyme.
I really cook it long, the flavor increases.
All in all, i need about 3 to 5 hours to cook the dish.
It is my absolute favourite dish and my mom will always have it for me.
No way, that the spinach rice is going with this. Really just bread.
Please try my approach, but yours is very close to perfect, i am sure, i would enjoy it.
Wow! I had this in Crete a long time ago and was thinking about it recently. FYI Greeks also do the same with octopus. Octopus stifado is also amazing !
I can't wait to try this! I'm from Cincinnati and the spices you put in we're totally reminiscent of Skyline chili!! Gotta love the Greeks!!!!
A sprinkling of Feta makes everything taste betta.
As a Greek this is one of my favourite Greek dishes!!
Beautiful, Beautiful video. So informational, so instructional, so lovable! I live not far from the origin of Stifado, and Mediterranean food is my every-day thing - and this video holds all the "right" things. The movements, the free-hand seasoning, the patience needed for a stew.... everything. Thank you Chef John. This is indeed a food wish!
Many years ago I lived in Cyprus. Around this time of year a few places did an octopus version of this, just incredible
I love the veal and Orzo in a clay pot!
@@michaelorfanos7416 yeah, there was a place down on the seafront in larnaca that had huge clay ovens, amazing food! I think that's what I miss the most!
P
Yes, a great delicacy during the Easter fasting period! Cheers
Here's a variation (which adds massive amount of deliciousness and flavor): put in some spring onions green stalk and all just cut in half and let those cook with the meat. You will not regret it.
I always brown tomato paste before making spaghetti sauce, a trick I learned awhile ago. Amazing the flavor!
Stifado is one of my favourite winter dishes. I've always made it with onions but I love the idea of shallots. Not sure about oregano in it...(I'll try a little in a small bit to see next time) but I do add a chunk of orange peel. And some diced tomatoes. I also usually make it with beef, but if I can get my hands on some rabbit, that's wonderful. Some people add some prunes too!
Your discription of the flavour
Is poetry.
Thank you!
Your greek fanatic follower.
Whenever I go to Greece I have to try their stifado. It's always fantastic
The most important part of the video for me was the advice in the last part about technique: such as moving meat from outside in, adding more liquid as required etc. And the issue of timing: aprox 1 hour covered 1 hour uncovered ( until meat is fork tender). This is a completely wonderful recipe. Thank you chef. 💖
This dish looks super delicious! A piece of bread is a must for this sauce!😋
Only one piece?
Just goes to show, Chef John is the GOAT. EPIC-curious!!
I've had it but with hare in Greece, it was really great.
Gongrats chef John! One suggestion if I may: instead of wine try brandy. It goes perfectly with all the warm spices of the stifado. Greetings from Greece 😘
I like that!!!! Have you ever used garum masala?? I get it from lebanonese store. I think you'll like I wish there were insense that smelled like it ☮️
@@towanda2947 Bruh, garam masala is South Asian.
@@luke_fabis "I get it from lebanonese store." does *not* mean "It's Lebanese."; rather it indicates where the Garam Masala was purchased.
Stew is always the dish I like most. Thanks to my neighbour country(Greece) to invent this recipe.
My beef is defrosting... going to try this! lovely. I've always used shallots because of the taste and their size... I'd love to grow them!
In the 60 years I have been cooking, I only recently made the best thing l've ever cooked, all thanks to Chef John. If you like spicy beef stew, check out his Peposo, a Tuscan Black Pepper stew. I can't wait for another week to pass so I can make it again. As much as I loved it, I didn't want to eat it for two straight weeks! Thanks Chef John!
Peposo was the first Chef John recipe I ever made. Made for the best possible introduction; I’ve since had it a couple of restaurants, but so far I prefer Chef John’s.
This stew looks amazing. I am going to brown tomato paste on fond more regularly. Thanks for the hot tip.
I get grass fed beef that wasn’t feed lotted. This makes the meat really tough but really flavourful. So it requires much longer cooking times. But so worth it. But ya, I disregard cooking times and go more by feel. And of course, I check my stews regularly.
"Stifado, Stifado", a delectable cuisine's succulent journey from the Ottoman Empire to Greece.
Those tiny surface drops of oil are the mark of perfection 🤩
It can be made with octapus,as alot of friends said but it also can be made with cattlefish with the addittion of spinach.
In my experience, reviews online are more like: "this was the best stew recipe ever...I switched the beef for chicken, I didn't use the shallots or garlic but added mushrooms and doubled the salt, sugar and wine."
then it isn't stifado. Stifado is made with tougher meats, such as beef, or venison, traditionally. The onions/shallots are what make the dish a stifado, mushrooms are not traditional in this dish either. You made a chicken stew.... but you did not make stifado.
@@alahatzaifat1872 That's just you cooking.
@@TheShootist
***********That's just you cooking
Ok, so if I make bouillabaisse but I skip the seafood and use chicken and I remove the tomato base and make it with a cream base, is it bouillabaisse?? This is what I am referring to... the dish has a particular makeup/set of ingredients... you replace the most important bits...does that still count as the same dish??
@@alahatzaifat1872 men can be pregnant, so they tell me.
as for your question while it is true you would no longer have traditional fish stew, you would have an untraditional chicken stew.
@@TheShootist
********as for your question while it is true you would no longer have traditional fish stew, you would have an untraditional chicken stew
Yes you would… but it is no longer bouillabaisse, is it? If you were served this untraditional chicken stew if you ordered bouillabaisse… would you accept it, or would you send it back to the kitchen?
If I ordered fish and chips and I got a hamburger and cookies…. Is it fish and chips, just untraditional? Things have labels so we can differentiate them…. Stifado is a particular dish… it may have slight variations, region to region… but they all are basically the same thing… a version of stewed meat with whole onions or shallots, with particular spicing and flavourings… if you stray too far, it is no longer the dish as named….correct?
Vichyssoise is a cold leek and potato soup… not a hot gazpacho nor a Manhattan clam chowder… each of those dishes have a traditional profile… and again, if you ordered it by name and you got that which it was not, you would not be happy….
Thank you mr chef John you are the Danny devito of foods I want to eat-o
I made the Greek spinach rice yesterday and it was a huge hit so I will definitely try this soon. I am also going to try a batch of Greek spinach cauliflower rice and see how that goes.
ruclips.net/video/Ml3c_HNu-UI/видео.html n
A different version we do also in Greece is with the use of Cabbage and leek (together) and rice, instead of spinach. It tastes even better than spinach rice
I have made this twice now and I think it might just be my favorite stew of all time. I tried this last night in the instant pot and it turned out amazing in a fraction of the time; just saute in the pot and then pressure cook for somewhere in the 15 to 30 minute range.
oh love my mom's stifado (yes i'm greek) thank you for highlighting one of our favorite recipes :)
Made this 2 days ago and ate it last night - absolutely delicious and will definitely make it again and again! My only quibble is that the shallots fell completely apart by the time the meat was tender. I will probably wait to add them until half way next time (or just add extra onion instead). I served it over buttered orzo to which I added some defrosted peas (I hate cooked peas). A small salad and some crusty bread and butter and it was perfect! Thank you for another keeper, Chef John!
The onions you add for the last 30-1hr of cooking
you should really use pearl onions, I had it in Cyprus and that is what they used
I recently read an article in the Washington Post from a Chef Author that had moved to a new apartment and it was the first time he'd had to use an electric stove to cook his recipes. He was horrified that timing was off by a long shot, things didn't caramelize without burning first and that flavors didn't develop as quickly as cooking with gas or propane. (He's now learning "low and slow") He had to revise constantly on timing. He said it is totally changing how he will publish his future recipes for his readers and now he understands why some of his recipes got less than stellar reviews. I use a glass top stove and a tabletop induction burner, so I've learned to read and assess a recipe, and I'm pretty good at revising the times and techniques to make a success of the recipes I make.
Electric stoves are the worst. So hard to cook on them. Pain in the ass.
@@CEverly I don't disagree, but being in a wheelchair, I have to stay safe in my kitchen.
This combination is unexpectedly delicious given the simple ingredients. Peppermint in the spanakorizo is a special treat.
I think it is high time I tell you I love your recipes. Thank you a million times for your help ! You rock.
I made this last night for dinner over Rice. This is absolutely fabulous. You are my go too for delicious food and you NEVER disappoint!!!! Thank you Chef John 😊
Fantastic! I love your relaxed approach. Cook until tender, season until flavourful. Best advice ever.
Apart from getting a new cooking idea your typical style of talking in your videos made me forget a bit about the bad day and it seems i can finally sleep. Thanks, Chef
His style of speaking is referred to as up talking...for me it is annoying but I like his recipes
Its great! I cook it for at least four hours (two covered, two uncovered), one of the best stews Ive ever had
I made this yesterday! And it’s the best beef stew I ever had ! AMAZING
you're very well versed in greek cuisine sir. the only improvement the i can suggest is adding your spices with the tomato paste and toast them before adding the vinegar. it awakens the spices and adds a whole lot of flavor
This is one my favorite stews I highly recommend it
Reminds of a Mexican onion stew my mom used to make. I’m definitely trying this one this weekend!
Dude, I am so hooked on this stew, I just finished making it for the THIRD TIME, and it never ceases to amaze! The house smells so good while cooking this, it drives my husband crazy. I can't thank you enough! Plus, another recipe where I get to drink wine while I cook. LOL!
Feta is optional, but in Greece many pair it with orzo. Sometimes this is done separately as a side, but frequently it is mixed to cook together. I mix it at the very end, when the stew is basically done, and the orzo just starts getting cooked, so that all is even.
Chef John is a gift to all mankind
Thank you for the good recipe. I swapped out my beef with deer, and I was "game" for the challenge of making this taste almost as good. Even "doe" it wasn't perfect, I "fawn" over your creations, and try to emulate as close as I can. You always seem to have "stag-gering" results, with trusted recipes for life
if you're going to peel a lot of small onions to keep whole in stews like this, put them in a bowl and pour boiling water over while preparing the rest of your stuff. it will rehydrate and soften the dry peel making it easy to pull off.
Love it, in Greece you also find a very similar dish but using mutton (which needs strong seasoning). Thank you, chef
I LOVE this stew!!
I found that instead of beef broth I use a can or two of Campbells French onion soup it works great . And for the meat tenderness a instant pot pressure cooker works great for the meat . U can even use it to brown the meat before u pressure cook it when that's done then add other stuff like veggies
I loved this recipe. Came out perfect. And I love this guy’s voice.
I will be making this again on the first good, cold night of the year.
Made the stew this afternoon. Only change was leaving out white wine. Turned out great! I like feta cheese but did not like it in the stew. If your beef isn’t tender you must be rushing the process. My chuck roast could be broken apart with a spoon. This recipe is a keeper.
I wonder if you can get the Nobel Peace Prize for cooking.
You’ve got my vote.
We made this and we LOVED IT! Our family's plan it to make it a bunch more times until we have it in our repitoire. We enjoyed the skills part of the video, too. We made a different beef stew using other vegetables but some of the same techniques. Wonderful video! Thanks so much, Chef John!
Made this and also the greek spinach rice. Dinner was amazing! Everyone loved it, thank you!
That Staub pot is definitely a major flex. I have their dutch oven and it’s absolutely tremendous.
This looks completely delicious. Can't wait to give it a try! Yes, the meat should be tender and if it isn't COOK IT!!
I'm Greek, and this was my favorite Greek dish growing up. For our non-Greek friends, my mother would call it braised beef in RED wine sauce. Thanks for ruining my childhood. ;-)
I just made this last night and waited to have it today. This was stunning! Thank you Chef John, once again, for another amazing meal. My family thanks you too. Oh, and peeling those shallots? Tedious but worth it. 😊
Greetings from Greece 🇬🇷❤️!
Your voice is amazing and makes these great videos even better. Thank you for your time and talent!
CHEF JOHN THANK YOU!
Well done! Great video, clear steps, and stifado - well, it's stifado. Just magnificent. It's one of the foods that, if I see it on a restaurant menu, says that the place really knows its Greek food.
It's a good recipe.
I have always used a bouquet garni ..out cinnamon, clove, etc in the bulb, then let it seep as it cooks.
The mixture of cinnamon, clove, allspice can be overwhelmed for some.
But if you adjust to your liking it works well.
I serve this in a bread bowl.
It's comfort food
Hey!! Hi! I use cinnamon in chilli the slight pinch goes well with the depth of flavors in anything dark ! And dark chocolate!!!!!! Fantastic in chilli like I use one maybe two squares!!!!😉❤️☮️
@@towanda2947 that's called Cincinnati chili.
In the amount CJ used in this recipe, I would use half a stick of cinnamon, and 3-4 whole cloves, 2-3 bay leaves... traditionally, you fish them out after cooking, but I have moved to a disposable tea bag or spice bag. The spices should not really be detectable... but add something 'special' to the dish....
@@alahatzaifat1872 yes!
Scheduled to do this with my Greek daughter in law and here sister.
In July, my family and I were in Greece touring the historical sights. Our bus stopped for lunch at a hole in the wall restaurant where they served Stifado. I ordered it as it look very good in the pot the old man had on the stove. I was amazed at how tender and tasty the beef was and the shallots were amazing! I will be giving your recipe a shot!
I made this Amazing Stifado stew per the video. It was mind-boggling DELICIOUS! The Best I've ever had. Thank you so much!
Grrrreat recipe! Followed carefully every step. It came out truly delicious. The sauce! Wow! So rich, so flavorful…Can’t thank you enough, chef John.
Amazing flavors!! Wow! Made the stew and rice. One of your best recipes! Thank you.
There is a charm in making a stew, to the unaccustomed cook, from the excitement of wondering what the result will be, and whether any flavour save that of onions will survive the competiton in the mixture :-) I can smell the heady scent of this fabulous greek-style beef stew. Happy hungry! Cheers, Domenico.
this was so well-written and a pleasure to read
Had stifado with rice, orzo, and Hilopites, but the best is with Greek fries with a little lemon. Just bake some fries after coating with olive oil, salt and oregano. Sprinkle baked fries with a little lemon juice and serve on the side of the stifado… a little bit of Corfu at home.
You need double the amount of shallots for that amount of meat. After browning is done, keep the shallots to the side and start cooking the meat until half done, with the method and condiments you mentioned, except oregano and rosemary. Then add the shallots. The meat needs more time to soften and the shallots will not come apart.
I just love the way you put the food together and you give ideas on a variety of ways to do it I really love your show thank you for all you do keep on ..
Oh, man, that stew looks delicious! I really love your videos because the food always look amazing and you crack me up. Thanks for being so entertaining as well as instructive and thanks for sharing.
That is a very nice pan you have there Chef John. Great quality ☺️
Thank you Chef John
Well chef, you did it again. Another home-run. Just made and ate this... spectacular. Thank you for what you do.
I'm glad he explained that it may take longer than an hour to get chuck roast to a fork tender state. I can't see it happening in less than 3 hours and even there it won't hit peak fork tenderness until about hour 6.
I had a nightmare that gave me chills. I dreamed that I made this stew but I threw away the accumulated juices and topped it with that stuff from a green box. A powerful knock came at the door, and it was Chef John waving a freakishly small wooden spoon, telling me that we couldn't be friends.
The alarm went off, I laughed and thought "it was just a dream."
I'd never lose you as a friend, Chef John.
😂
"I prefer the white." The respect back to Adam has been noticed and appreciated my friend.
Absolutely a favorite .Thank you Chef John!