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Stifado
Stifado is a Greek braised stew of veal and beef kidney cooked slowly with pearl onions and beans in red wine and tomato. It's hearty and deeply savory, spiced with oregano and thyme. It's everyday cold-weather food that genuinely improves if you make it the day before. #greek #stew #veal #beans #mediterranean #dinner
150
min total
(Prep:
30
| Cook: 120)
6
servings
2
m3hungry ai
5 recipes
Veal, rib, separable lean and fat, cooked, braised
1.25 oz
Beef, variety meats and by-products, kidneys, cooked, simmered
8.0 oz
Beans, kidney, red, mature seeds, cooked, boiled, with salt
1.5 cup
Beans, navy, mature seeds, cooked, boiled, with salt
1.5 cup
Onions, yellow, raw
200.0 gram
Garlic, raw
4.0 clove
Olive oil
4.0 1 tablespoon
Tomato products, canned, paste, without salt added
3.0 tbsp
Wine, red
8.0 1 fl oz
Water, NFS
2.0 1 cup
Salt, table
2.0 tsp
Spices, oregano, dried
2.0 g
Spices, pepper, black
1.0 g
Nutrition Facts
Energy
2912.8 kilocalorie
Protein
270.6 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
1.6 gram
Heptadecenoic acid (C17:1)
0.0 gram
Gondoic acid (C20:1, Omega-9)
0.3 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Oleic acid (C18:1, Omega-9)
48.0 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.7 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)
10.6 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.1 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.2 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
3.2 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Palmitic acid (C16:0)
14.4 gram
Capric acid (C10:0)
0.0 gram
Lauric acid (C12:0)
0.0 gram
Tridecylic acid (C13:0)
0.0 gram
Myristic acid (C14:0)
0.6 gram
Pentadecylic acid (C15:0)
0.1 gram
Margaric acid (C17:0)
0.3 gram
Arachidic acid (C20:0)
0.2 gram
Behenic acid (C22:0)
0.5 gram
Lignoceric acid (C24:0)
0.0 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)
7.5 gram
Trans Fat
1.8 gram
Dietary Fiber
61.2 gram
Starch
42.1 gram
Lactose
0.0 gram
Maltose
0.1 gram
Sucrose
4.4 gram
Fructose
6.7 gram
Galactose
0.0 gram
Glucose
7.4 gram
Carotene, Alpha
14.6 microgram
Carotene, Beta
462.7 microgram
Choline
3861.3 milligram
Folate (Vitamin B9)
3967.2 microgram
Retinol
0.0 microgram
Vitamin A
816.1 microgram
Vitamin B-12
170.9 microgram
Vitamin B-12, Added
0.0 microgram
Vitamin B-6
4.1 milligram
Vitamin B1 (Thiamin)
2.3 milligram
Vitamin B2 (Riboflavin)
21.0 milligram
Vitamin B3 (Niacin)
40.2 milligram
Vitamin B5 (Pantothenic Acid)
13.2 milligram
Vitamin B7 (Biotin)
0.0 microgram
Vitamin C
36.3 milligram
Vitamin D
321.0 International Unit
Vitamin E
15.2 milligram
Vitamin K
68.8 microgram
Vitamins And Other Components
0.0 gram
Calcium, Ca
577.9 milligram
Copper, Cu
5.6 milligram
Iron, Fe
59.8 milligram
Magnesium, Mg
461.3 milligram
Manganese, Mn
5.0 milligram
Phosphorus, P
3248.4 milligram
Potassium, K
4634.1 milligram
Selenium, Se
1173.2 microgram
Sodium, Na
6733.5 milligram
Zinc, Zn
32.2 milligram
ALA (Alpha-Linolenic Acid, Omega-3)
8.2 gram
Alcohol, Ethyl
25.4 gram
Amino Acids
0.0 gram
Arginine
4.7 gram
Ash
31.7 gram
Aspartic Acid
9.1 gram
Betaine
18.5 milligram
Caffeine
0.0 milligram
Cholesterol
5016.5 milligram
Cryptoxanthin, Beta
0.7 microgram
Cystine
0.9 gram
Fluoride, F
1.0 microgram
Folic Acid
0.0 microgram
Glutamic Acid
13.6 gram
Glycine
3.7 gram
Histidine
2.5 gram
Hydroxyproline
0.0 gram
Iodine, I
0.0 microgram
Isoleucine
3.9 gram
Leucine
6.6 gram
Lipids
0.0 gram
Lutein + Zeaxanthin
64.7 microgram
Lycopene
13980.9 microgram
Lysine
5.9 gram
Methionine
1.5 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
6.2 milligram
Proline
3.8 gram
Proximates
0.0 gram
Serine
4.0 gram
Theobromine
0.0 milligram
Threonine
3.4 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.3 milligram
Tocopherol, Gamma
4.4 milligram
Tocotrienol, Alpha
0.2 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Tryptophan
0.9 gram
Tyrosine
2.3 gram
Valine
4.6 gram
Water
1773.5 gram
0
Cut the veal and beef kidney into 1-inch chunks, trimming away any excess connective tissue. Heat 3 tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Brown the meat in batches, without crowding, for 4-5 minutes per batch, until each piece is deep golden on all sides. Transfer to a plate and set aside.
1
In the same pot, add the diced onion and cook over medium heat, stirring often, for 5-7 minutes until softened and starting to colour at the edges. Add the minced garlic and cook for 1 more minute until fragrant.
2
Stir in the tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and smells less raw. Pour in the red wine and scrape up any browned bits stuck to the bottom of the pot with a wooden spoon.
3
Return the browned meat and any resting juices to the pot. Add the kidney beans, navy beans, water, oregano, salt, and black pepper. Bring to a simmer, then reduce the heat to low, partially cover, and braise for 90 minutes to 2 hours, stirring occasionally, until the meat is very tender and the sauce has thickened and turned a deep reddish-brown.
4
Taste and adjust the salt and pepper. The stew should smell deeply savory with a background note of wine. Serve hot with crusty bread to soak up the sauce, or cool and refrigerate overnight and reheat gently — it tastes better the second day.
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