*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Good recipe! If you don't have pickling spice you can make it yourself. The main ingredients are: cinnamon mustard seed bay leaves allspice dill seed cloves ginger peppercorns coriander juniper berries mace and cardamom. So put a bit of all this and you've got it!
I made this recently and can't believe how good this was. I always stayed away from this recipe even though it was one of my favorite greek meals. I thought it would be too much work but boy was it worth it. Kathy is right the smell of this simmering is so inviting! My family enjoyed this a lot and all you have to do is add a salad and some mashed potatoes! No more ordering this out at Greek restaurants. Now I can have even better at home!! Thanks!
Kathy Thank you for posting your mom's Stefado I think it is wonderful. I made a batch with half the amount of meat and onions but left the rest of the ingrediants as written. It was fabulous with the fresh french bread for soaking the sauce. I have made this stew for years with all kinds of meat such as lamb venison rabbit chicken and of course beef. From a 65 year old greek man that cooks better than most...Bravo!
The smell while cooking was devine!! I also cut down the meat (almost half) but used about double wine/water mix... even though I was cooking it on very low heat?! To cut the acidity of the tomato paste and wine I added about 2 tsp of sugar. Will definately be making this more often. Note: If you don't have whole pickling spice use: 1ts whole cloves more bayleaves (2) whole peper corns. It's not the same but will add a bit more flavour.
Our favourite Greek restaurant is closed for refurbishment at the moment. So I wanted to try and recreate my husbands favourite dish for his birthday. I managed it with this recipe. I scaled down the meat and onions for 6 people but kept the sauce the same. I'm glad I did as I still had to add a little more wine mixed with water even though I was simmering on very low.Thankyou to my Quality Cook friend CC who explained to me what a spice bag was and thankyou Kathy W for a recipe that my husband really enjoyed.
This sounds like a great recipe but i live in Australia and would like to know what are whole pickling spices never heard of them here maybe the greek version of them will help me understand. Thanks Ele
this is the identical recipe i've been using since getting back from greece a year ago - fantastic flavour and the aroma is beautiful. The shallots can be a pain but thats the only tedious part. Hard to mess up easy to love
I am Greek and have had this dish many times as a child. I always remember this dish having a tomato base which was rich with flavor and thick. This recipe gives you a beefywatery base - no red tomato color. i am questioning the picture as it looks like there are tomatos in it. My family thought this tastes pretty good but question the color. Maybe I can add some tomato sauce to see if this will improve the flavor/appearance. I used my crockpot on low for 12 hours. Easy recipe to follow. Would I make it again? It's missing something. It might be the addition of tomato sauce.
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