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Stifado Aginara
Stifado aginara is a Greek braised beef stew from Heraklion, cooked with pearl onions, cranberry beans, broccoli, and cauliflower in red wine and tomato. Cinnamon and a splash of vinegar give the sauce a warm, slightly sharp edge that balances the richness of the beef. It's a traditional midday meal — filling, straightforward, and better the next day. #Greek #beef stew #Mediterranean #braised #comfort food #lunch
110
min total
(Prep:
20
| Cook: 90)
4
servings
2
m3hungry ai
5 recipes
Onions, raw
4.0 g
Beef, chuck for stew, separable lean and fat, choice, raw
6.0 oz
Olive oil
5.0 1 tablespoon
Garlic, raw
4.0 clove
Tomato products, canned, paste, without salt added
3.0 tbsp
Wine, red
8.0 1 fl oz
Water, NFS
1.5 1 cup
Spices, cinnamon, ground
1.0 teaspoon
Vinegar
2.0 1 tablespoon
Salt, table
1.0 tsp
Beans, cranberry , mature seeds, canned
1.5 cup
Broccoli, raw
2.0 1 cup
Cauliflower, raw
20.0 floweret
Nutrition Facts
Energy
2420.3 kilocalorie
Protein
185.6 gram
Myristoleic acid (C14:1)
0.2 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
1.9 gram
Heptadecenoic acid (C17:1)
0.3 gram
Gondoic acid (C20:1, Omega-9)
0.2 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Elaidic acid (C18:1)
1.2 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.1 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Linoleic acid (C18:2, Omega-6)
1.7 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.0 gram
Eicosatrienoic acid (ETE) (C20:3, Omega-3)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.3 gram
Adrenic acid (DTA) (C22:4, Omega-6)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
16.7 gram
Capric acid (C10:0)
0.0 gram
Lauric acid (C12:0)
0.0 gram
Myristic acid (C14:0)
0.8 gram
Pentadecylic acid (C15:0)
0.0 gram
Margaric acid (C17:0)
0.4 gram
Arachidic acid (C20:0)
0.0 gram
Behenic acid (C22:0)
0.0 gram
Lignoceric acid (C24:0)
0.1 gram
Butyric acid (C4:0)
0.0 gram
Caproic acid (C6:0)
0.0 gram
Caprylic acid (C8:0)
0.0 gram
Stearic acid (C18:0)
6.7 gram
Palmitelaidic acid (C16:1)
0.0 gram
Linolelaidic acid (C18:2)
0.0 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Dietary Fiber
45.2 gram
Starch
0.1 gram
Lactose
0.0 gram
Maltose
0.1 gram
Sucrose
4.5 gram
Fructose
11.0 gram
Galactose
0.0 gram
Glucose
13.9 gram
Carotene, Alpha
13.9 microgram
Carotene, Beta
607.3 microgram
Choline
679.3 milligram
Folate (Vitamin B9)
2033.9 microgram
Retinol
13.6 microgram
Vitamin A
844.6 microgram
Vitamin B-12
15.4 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
5.8 milligram
Vitamin B1 (Thiamin)
1.2 milligram
Vitamin B2 (Riboflavin)
1.9 milligram
Vitamin B3 (Niacin)
40.2 milligram
Vitamin B5 (Pantothenic Acid)
7.5 milligram
Vitamin C
339.6 milligram
Vitamin D
28.5 International Unit
Vitamin E
18.5 milligram
Vitamin K
260.7 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
572.0 milligram
Copper, Cu
1.8 milligram
Iron, Fe
26.7 milligram
Magnesium, Mg
448.7 milligram
Manganese, Mn
2.2 milligram
Phosphorus, P
2285.1 milligram
Potassium, K
6368.9 milligram
Selenium, Se
183.5 microgram
Sodium, Na
4372.7 milligram
Zinc, Zn
43.0 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
17.1 gram
Alcohol, Ethyl
25.4 gram
Amino Acids
0.0 gram
Arginine
12.0 gram
Ash
24.4 gram
Aspartic Acid
17.3 gram
Betaine
166.1 milligram
Caffeine
0.0 milligram
Cholesterol
427.1 milligram
Cryptoxanthin, Beta
0.0 microgram
Cystine
1.9 gram
Fluoride, F
7.6 microgram
Folic Acid
0.0 microgram
Glutamic Acid
30.1 gram
Glycine
7.7 gram
Histidine
5.7 gram
Hydroxyproline
0.7 gram
Isoleucine
7.7 gram
Leucine
14.3 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
1377.5 microgram
Lycopene
13824.0 microgram
Lysine
15.5 gram
Methionine
4.7 gram
Oleic Acid (Omega-9)
1.7 gram
Phytosterols
112.8 milligram
Proline
7.2 gram
Proximates
0.0 gram
Serine
7.3 gram
Theobromine
0.0 milligram
Threonine
7.9 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.8 milligram
Tocotrienol, Alpha
0.2 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
2.1 gram
Tyrosine
6.0 gram
Valine
8.4 gram
Water
2224.1 gram
0
Cut the beef chuck into 2-inch chunks and pat dry with paper towels. Heat 3 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Brown the beef in batches for 3–4 minutes per batch, turning so all sides are deeply golden. Transfer to a plate and set aside.
1
Reduce the heat to medium and add 2 more tablespoons of olive oil. Add the sliced onions and cook, stirring occasionally, for 8–10 minutes until softened and light golden at the edges. Add the minced garlic and cook for another minute until fragrant.
2
Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and coats the onions. Pour in the red wine and scrape the bottom of the pot with a wooden spoon until all the browned bits have lifted and the liquid smells deeply of wine and beef.
3
Return the beef and any resting juices to the pot. Add 1½ cups of water, 1 teaspoon of cinnamon, 2 tablespoons of vinegar, and salt and pepper to taste. Stir to combine, bring to a simmer, then reduce the heat to low. Cover partially and braise for about 60 minutes, stirring occasionally, until the meat is beginning to yield when pressed with a spoon.
4
While the beef braises, cut the broccoli and cauliflower into roughly 2-inch florets. After 60 minutes, add the drained cranberry beans and the florets to the pot. Stir gently, then continue braising uncovered for 20–25 minutes until the beef pulls apart easily with a fork and the vegetables are just tender but still holding their shape.
5
Taste and adjust with salt, pepper, or a pinch more cinnamon. The sauce should be thick enough to coat the back of a spoon — if it's still thin, simmer uncovered for another 5 minutes until it tightens. Serve hot in bowls with crusty bread on the side.
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