I must say this is the best Stifado recipe I’ve seen on TH-cam. I’ve watched a few before this , including from chefs I love. But this one takes the dish to another level . I think that fully browning the meat, the shallots & the onions adds so much flavor. Then cooking the shallots for the same amount of time as the meat allows them to caramelize . Your technique of cutting slits in the Shallots is a technique which allows them to be cooked for hours… and there in lies the biggest difference between this recipe & the others. Cause the others say to only cook the Shallots for 20-30 minutes in order to avoid that they “melt” or “fall apart). The only thing I’ll adapt to make ur recipe mine will be to add red wine & beef stock instead of water. Thank you this recipe is gold!
Hi A Bund.... wow... thank you VERY much for the kind words...it means a lot. The beef stock will certainly add flavour, as will the wine....Greeks don't do 'stock' very often, in traditional cooking...so mom never used it, and mom didn't really cook with wine, but I am sure it will be lovely... Thank you again...it was a wonderful comment!! Kali orexi!! (bon appetit in Greek)
I agree...it is a lovely and comforting dish....love it with lots of good homemade bread to dip in the sauce. Add some olives and cheese, a few slices of tomato and cucumber and you have a complete meal. Thanks for the comment... :)
Hi Athan.... I hope you like it!! The long slow cooking makes the venison tender, however, being a leaner meat, as you probably already know, it will be a bit dry so make a little extra sauce for plating! And have lots of good hearty bread for dipping!! :) Kali orexi!!!
I love to try new recipes. This looks delish. It's the 3rd I've seen sofar. All three different approach of the recipe. Interesting. I will try it cuz stews are yum. Probably use my slowcooker.
I love to try new recipes. This looks delish. It's the 3rd I've seen sofar. All three different approach of the recipe. Interesting. I will try it cuz stews are yum. Probably use my slowcooker. Hi Tulipa! Thanks for the comment. Yes, there are quite a few variations of stifado, depending on which part of Greece you come from. Think ‘beef stew’ and how many variations there are…haha. It is a great dish… neither mom nor I have made it in a slowcooker so I am not sure how that would turn out, but do let me know if it comes out good! Good luck and thanks again for the comment!
@@MomsGreekKitchen Soon I have lunch here at my place. One of my colleagues is from Greece. It would be nice to surprise her 💯 (Thanks for the feedback. Much appreciated 😉)
@@tulipa2147 That sounds like a lovely surprise! :).. I hope it all goes very well and you all have a lovely time! Let me know how your colleague liked it... 💌
Hi Robert.... thank you for the comment. It is a slow braise, like bourguignon, but the preparation is quite different, especially the lack of wine... which is a main ingredient in the former. Totally different flavour profile. Thanks again for the comment... :)
This is such an awesome tribute to your mom. Those photos are amazing. My dream is to one day visit Santorini. The plan was to visit for my birthday this past January, but thanks to the pandemic... Hope you are recovering well from surgery. Those onions looks amazing. That shot at 12:55 is fire! I love the combination of ingredients & seasonings. Thanks so much for allowing me into your kitchen. Sandee
Hi and welcome Sandee! Thank you VERY much for the kind words… they mean a lot. Santorini is a wonderful place to visit….I had the chance in 2010… as my hubby says… ‘Just like the postcards’…hehehe… Thank you for the well-wishes as well… yup… all fully recovered…so much so that we are fully renovating parts of the house so keeping me a little busy… hopefully coming back soon with more of mom’s recipes… Hope you try some of the recipes… I am sure you will love them! Take care!! John
This would be the perfect recipe for that goose. It really works well for game of all kinds.. Octopus, too!!!! Any protein that needs a nice long braise would be perfect. Let me know how it works out for you...
Hi again Ajr... I would hazard to guess that mom's is more authentic, since her recipes were not influenced by modern changes as she left Greece when she was 22 and her recipes remained static. On the occasions we have visited Greece, and mom cooked, her recipes were praised and requested, because they were better than what the current version of a recipe was in Greece. This is admittedly anecdotal evidence, but I think it points to a better version. You are more than welcome to sit and peel alll those tiny pearl onions to get enough for this recipe... and of course, they would not be able to be cooked as long as the shallots are without falling apart completely, so they would not impart their flavour as readily. I demonstrated mom's version, which is what this channel is all about. Thanks for the comment.
Hi Ajrwilde.... nope... no wine at all. Mom never used wine in her cooking...except one dish, and that was an Italian recipe she liked from a friend. I don't think Greek cooking had wine in it way back when, which is where these recipes come from...as wine was precious and would have been to drink, not to cook with. Modern Greek cuisine has changed and is borrowing from other cuisines...as things tend to do... but mom left Greece when she was 22 so her recipes stayed static, for the most part, so are thus more traditional. Thanks for the comment.
Hi Chud... that is the same recipe, just using octopus. Mom did it on occasion but she cooked octopus more in a different preparation. I will eventually make it for the channel, but I hate octopus so it will not be in the near future... sorry. If I recall, mom would parboil the octopus first, especially if it was a larger/bigger one...and then prepare the dish the same way you would the meat in the video...but she would not brown off the octopus in this case. Good luck!
I love the way you cooked the meat, the shallots & the onions adds so much flavour, indeed.
Hi Spartan...!! I am so glad you liked the recipe!! Thank you for the kind words, it means a lot!
Happy Holidays to your and yours!
I must say this is the best Stifado recipe I’ve seen on TH-cam. I’ve watched a few before this , including from chefs I love. But this one takes the dish to another level . I think that fully browning the meat, the shallots & the onions adds so much flavor. Then cooking the shallots for the same amount of time as the meat allows them to caramelize .
Your technique of cutting slits in the Shallots is a technique which allows them to be cooked for hours… and there in lies the biggest difference between this recipe & the others. Cause the others say to only cook the Shallots for 20-30 minutes in order to avoid that they “melt” or “fall apart).
The only thing I’ll adapt to make ur recipe mine will be to add red wine & beef stock instead of water. Thank you this recipe is gold!
Hi A Bund.... wow... thank you VERY much for the kind words...it means a lot. The beef stock will certainly add flavour, as will the wine....Greeks don't do 'stock' very often, in traditional cooking...so mom never used it, and mom didn't really cook with wine, but I am sure it will be lovely...
Thank you again...it was a wonderful comment!! Kali orexi!! (bon appetit in Greek)
Stifado is comfort food. I often ordered it on holidays to the greek Islands.
I agree...it is a lovely and comforting dish....love it with lots of good homemade bread to dip in the sauce. Add some olives and cheese, a few slices of tomato and cucumber and you have a complete meal.
Thanks for the comment... :)
I love this recipe thank-you for sharing👍
Hi love m... thank you very much for the kind words and the thumbs up!!! 😀🥰
I'll be cooking up some venison this weekend and I'll be using this recipe. Thanks for sharing
Hi Athan.... I hope you like it!! The long slow cooking makes the venison tender, however, being a leaner meat, as you probably already know, it will be a bit dry so make a little extra sauce for plating! And have lots of good hearty bread for dipping!! :)
Kali orexi!!!
I love to try new recipes. This looks delish. It's the 3rd I've seen sofar. All three different approach of the recipe. Interesting. I will try it cuz stews are yum. Probably use my slowcooker.
I love to try new recipes. This looks delish. It's the 3rd I've seen sofar. All three different approach of the recipe. Interesting. I will try it cuz stews are yum. Probably use my slowcooker.
Hi Tulipa! Thanks for the comment. Yes, there are quite a few variations of stifado, depending on which part of Greece you come from. Think ‘beef stew’ and how many variations there are…haha.
It is a great dish… neither mom nor I have made it in a slowcooker so I am not sure how that would turn out, but do let me know if it comes out good!
Good luck and thanks again for the comment!
@@MomsGreekKitchen Soon I have lunch here at my place. One of my colleagues is from Greece. It would be nice to surprise her 💯 (Thanks for the feedback. Much appreciated 😉)
@@tulipa2147 That sounds like a lovely surprise! :).. I hope it all goes very well and you all have a lovely time! Let me know how your colleague liked it... 💌
Looks delicious almost like a beef bourguignon.
Hi Robert.... thank you for the comment. It is a slow braise, like bourguignon, but the preparation is quite different, especially the lack of wine... which is a main ingredient in the former. Totally different flavour profile.
Thanks again for the comment... :)
You know… I could tell your Shallots were caramelized & well braised just by looking at the video thumbnail 🤣
Yasou❤
This is such an awesome tribute to your mom. Those photos are amazing. My dream is to one day visit Santorini. The plan was to visit for my birthday this past January, but thanks to the pandemic... Hope you are recovering well from surgery. Those onions looks amazing. That shot at 12:55 is fire! I love the combination of ingredients & seasonings. Thanks so much for allowing me into your kitchen. Sandee
Hi and welcome Sandee! Thank you VERY much for the kind words… they mean a lot. Santorini is a wonderful place to visit….I had the chance in 2010… as my hubby says… ‘Just like the postcards’…hehehe…
Thank you for the well-wishes as well… yup… all fully recovered…so much so that we are fully renovating parts of the house so keeping me a little busy… hopefully coming back soon with more of mom’s recipes…
Hope you try some of the recipes… I am sure you will love them!
Take care!!
John
Instablaster...
@@jimmydylan4793 pardon???
Mmm I might have to try this with the goose I have in the freezer.
This would be the perfect recipe for that goose. It really works well for game of all kinds.. Octopus, too!!!! Any protein that needs a nice long braise would be perfect. Let me know how it works out for you...
grazing animals is what you want
I had it in Cyprus with pearl onions, they were tender not mushy, that is probably more authentic.
Hi again Ajr... I would hazard to guess that mom's is more authentic, since her recipes were not influenced by modern changes as she left Greece when she was 22 and her recipes remained static. On the occasions we have visited Greece, and mom cooked, her recipes were praised and requested, because they were better than what the current version of a recipe was in Greece. This is admittedly anecdotal evidence, but I think it points to a better version.
You are more than welcome to sit and peel alll those tiny pearl onions to get enough for this recipe... and of course, they would not be able to be cooked as long as the shallots are without falling apart completely, so they would not impart their flavour as readily.
I demonstrated mom's version, which is what this channel is all about.
Thanks for the comment.
No red wine? What
Hi Ajrwilde.... nope... no wine at all. Mom never used wine in her cooking...except one dish, and that was an Italian recipe she liked from a friend. I don't think Greek cooking had wine in it way back when, which is where these recipes come from...as wine was precious and would have been to drink, not to cook with. Modern Greek cuisine has changed and is borrowing from other cuisines...as things tend to do... but mom left Greece when she was 22 so her recipes stayed static, for the most part, so are thus more traditional.
Thanks for the comment.
But what is the Octopus dish shown in the cover picture? Thats what i came here for
Hi Chud... that is the same recipe, just using octopus. Mom did it on occasion but she cooked octopus more in a different preparation. I will eventually make it for the channel, but I hate octopus so it will not be in the near future... sorry. If I recall, mom would parboil the octopus first, especially if it was a larger/bigger one...and then prepare the dish the same way you would the meat in the video...but she would not brown off the octopus in this case.
Good luck!