The Fancy Fork: Greek Style Stifado Stew

Welcome back to the Fancy Fork – your seasonal produce insight and farm-style recipes that are made to satisfy. 

The month of December brings so much joy, festivities and the ultimate comfort foods! We’re sure you are full of sweet nostalgic baked goods, so we’ve got a slow-cooked dinner that is hearty, packed with nutrition and an easy make-ahead meal. 

This month’s recipe will be highlighting the super underrated onion – shallots. You may notice shallots have a “bite” in terms of their flavor profile, which is a big sign of nutritional content. This pungent flavor has been known as a heart-healthy food with similar benefits to fresh garlic. Studies have shown that shallots may improve circulation and lower disease-causing inflammation. Shallots are also a high source of antioxidants, have been shown to have a strong link with cancer fighting agents and may help prevent or treat allergies. 

Other winter produce you’ll find in abundance this month are broccoli, Brussels sprouts, cabbage, celery, garlic, kale, leeks, onions, parsnips, potatoes, pumpkins, rutabagas, sweet potatoes and winter squashes. Winter fruits that are in season include apples, bananas, dates, citrus, pears, persimmons and pomegranates. 

Greek-Style Stifado Stew

Servings: 6-8

Prep time: 15 minutes

Cook time: 4 hours

Total time: 4 hours, 15 minutes

Ingredients:

1 – 1 1/2 lbs. Quality Chuck Roast, cut into portions 

2 tsp. EACH: Salt & Black Pepper

4 T Olive Oil

1 Yellow Onion, chopped

3 Garlic Cloves, minced or sliced

6-8 small Shallots, peeled

2 large Carrots, peeled and chopped

2 T Tomato Paste 

1/2 cup Red Wine

3 T Apple Cider Vinegar

3 cups Beef or Vegetable Broth

Pinch of Nutmeg

1/2 tsp. Ground All Spice

1/2 tsp. Red Pepper Flakes

2 Cinnamon Sticks

2 Bay Leaves

2 Fresh Oregano Stems

1/4 cup Fresh Parsley, chopped

Instructions:

1 – Heat up the olive oil in a large Dutch oven over medium-high heat. 

2 – Season the cut chuck roast with salt and black pepper. Add in a single layer to the hot skillet to sear 3-4 minutes untouched on each side until browned along the edges. 

3 – Remove the seared chuck roast. 

4 – Add the chopped yellow onion, garlic, carrots and shallots. Sauce for 4-5 minutes until onions are tender and slightly caramelized. 

5 – Stir in the tomato paste. 

6 – Stir in the red wine, apple cider vinegar, broth, nutmeg and red pepper flakes. 

7 – Add the seared chuck roast back into the dutch oven, and stir until all ingredients are well combined. Make sure the chuck roast pieces are underneath the liquids. 

8 – Add the cinnamon sticks, bay leaves and fresh parsley. Stir just to combine. 

9 – Bring the mixture to a boil, then simmer on LOW for 3-4 hours until beef is very tender and liquid has reduced. Enjoy!

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