We do Stifado - either beef or wild hare - in a clay pot in a sealed clay oven, heated with carob wood, slow cooked overnight for maybe 15 hours or so. Although the wine is always red :) Cheers from Cyprus!
@@joanna-0p Well, on weekdays I also use the electric oven, I use the calyoven on weekends or holidays! Electric/gas oven give great results as-well, however nothing beats the feeling of gathering near the clay oven while it gets heated by burning wood and drinking some wine with family! Greetings my friend!
@@JonniePolyester I recommend a crusty baguette to mop up all the sauce with and top it with mizithra - similar to pecorino - which your local Greek deli should have. 🤤 The flavour from all the onions is to die for.
I love this dish but I always let my mom do it, even though I am 38. I never dared to do it even though I cook and bake everything. Greetings from Greece, Chef. Half my recipes in my home’s cookbook are from you.
I love how similar the classic european cuisines are in the end. All, bolognese, beef burguignon, irish stew, pörkölt and stifado evolved from the same basic dish, namely "take beef, onions and other stuff you have handy and simmer that for 2-3 hours". Basically the differences between theese dishes are the different regional ingredients.
I use a pressure cooker, and let nothing go. I thought I was being unique.. I learned it is mostly appalachian, with some italian. many many ways to get a great stew.. I look forward to a set american version. It ought to be a mix of everything.
This video brought to you by Staub® Just playing! If product placement keeps the Chef John videos comin, then I love product placement. plus Staub is an excellent company with phenomenal products, and I definitely trust Chef John’s choice in kitchen tools.
This Recipe is "The Best Ever" beef stew recipe, that I ever had, hands down! Thank you so much! I am going to make it for the rest of my life! You are the BEST!
In my family we usually make Stifado in January-February to use up any Glögg(Swedish mulled wine) left over from Christmas. And if we don't have any left over we just make it anyway, it really is such a nice tasty stew.
I’m pregnant and have been craving this so much I even asked my mum if she’d make it the other day. Ive always been apprehensive to make it myself. Looks amazing!!
I made this after your last video released bcuz I couldn't wait. I scrambled a Stifado recipe from google and it was one of the best things I've ever eaten. Can't wait to try your version!
Back in high school (80’s) my friend’s Greek parents made the most amazing beef stew that had cinnamon in it. Never had anything close before or since, but this might be that magic dish I remember! Can’t wait to try it!!
You need the same amount of onions as the beef. In Greece they sell special 1 Kilo bags of small red onions called Stifado Onions. Do not stir too much, leave the beef on the bottom and the onions on top. The idea is to serve it with the onions still whole. You can smell this cooking a mile away. It has a taste like nothing else. Best washed down with plenty of strong red wine.
Beautiful, Beautiful video. So informational, so instructional, so lovable! I live not far from the origin of Stifado, and Mediterranean food is my every-day thing - and this video holds all the "right" things. The movements, the free-hand seasoning, the patience needed for a stew.... everything. Thank you Chef John. This is indeed a food wish!
Wow! I had this in Crete a long time ago and was thinking about it recently. FYI Greeks also do the same with octopus. Octopus stifado is also amazing !
THAT... WAS... SO... GOOD!!!! We made this yesterday, the flavor!!! And we served it with roasted vegetables and wheat French bread. I was so happy with how this turned out!
If I had to choose between a perfectly grilled steak or a perfectly stewed, well beef stew, I honestly would pick the latter. The flavor and comforting experience you can get from dishes like this is amazing.
@@michaelorfanos7416 yeah, there was a place down on the seafront in larnaca that had huge clay ovens, amazing food! I think that's what I miss the most!
I am cooking this dish since 40 years and i am eating it since 55 years. I agree mostly and i find this approach very cool. In Greece, we have little onions. The taste is close to Charlottes. Dont forget, that the star is tge onion in this dish. I cut a cross at the bottom, so they stay together and i cook them longer. I dont use broth, i use much more onions, i will peel for one hour. The water and flavour, coming out of the onions is plenty. The onions will be sweet. My meat will be beef tongue, which i first cook seperately first, after peeling, i add it to the onions and cook it for an hour together. If you cut the onions at the bottom, they will still be whole. My little twist is, that i add an (greek) orange, where i squeezed the juice before. I indeed use a splash of red wine, not white. Next to the herbs you added, which are compulsory, i also add some thyme. I really cook it long, the flavor increases. All in all, i need about 3 to 5 hours to cook the dish. It is my absolute favourite dish and my mom will always have it for me. No way, that the spinach rice is going with this. Really just bread. Please try my approach, but yours is very close to perfect, i am sure, i would enjoy it.
This was my yiayia's best dish. One of the key ingredients that's common in this is prunes. It complements the spices, it replaces the sugar that you used to balance the stew, it gives a richer color, and prunes are filled with pectin which thickens the stew. You just add them to the end otherwise they would completely fall apart if you add them at the beginning.
Often the beauty and creativity of cooking is the use of seasonal ingredients, or ingredients in your refer/pantry/counter top, etc that seem to click in your kitchen prep lab.
Stifado is one of my favourite winter dishes. I've always made it with onions but I love the idea of shallots. Not sure about oregano in it...(I'll try a little in a small bit to see next time) but I do add a chunk of orange peel. And some diced tomatoes. I also usually make it with beef, but if I can get my hands on some rabbit, that's wonderful. Some people add some prunes too!
Gongrats chef John! One suggestion if I may: instead of wine try brandy. It goes perfectly with all the warm spices of the stifado. Greetings from Greece 😘
I like that!!!! Have you ever used garum masala?? I get it from lebanonese store. I think you'll like I wish there were insense that smelled like it ☮️
Here's a variation (which adds massive amount of deliciousness and flavor): put in some spring onions green stalk and all just cut in half and let those cook with the meat. You will not regret it.
This stew looks amazing. I am going to brown tomato paste on fond more regularly. Thanks for the hot tip. I get grass fed beef that wasn’t feed lotted. This makes the meat really tough but really flavourful. So it requires much longer cooking times. But so worth it. But ya, I disregard cooking times and go more by feel. And of course, I check my stews regularly.
Dude, I am so hooked on this stew, I just finished making it for the THIRD TIME, and it never ceases to amaze! The house smells so good while cooking this, it drives my husband crazy. I can't thank you enough! Plus, another recipe where I get to drink wine while I cook. LOL!
I made the Greek spinach rice yesterday and it was a huge hit so I will definitely try this soon. I am also going to try a batch of Greek spinach cauliflower rice and see how that goes.
A different version we do also in Greece is with the use of Cabbage and leek (together) and rice, instead of spinach. It tastes even better than spinach rice
if you're going to peel a lot of small onions to keep whole in stews like this, put them in a bowl and pour boiling water over while preparing the rest of your stuff. it will rehydrate and soften the dry peel making it easy to pull off.
In the 60 years I have been cooking, I only recently made the best thing l've ever cooked, all thanks to Chef John. If you like spicy beef stew, check out his Peposo, a Tuscan Black Pepper stew. I can't wait for another week to pass so I can make it again. As much as I loved it, I didn't want to eat it for two straight weeks! Thanks Chef John!
Peposo was the first Chef John recipe I ever made. Made for the best possible introduction; I’ve since had it a couple of restaurants, but so far I prefer Chef John’s.
The most important part of the video for me was the advice in the last part about technique: such as moving meat from outside in, adding more liquid as required etc. And the issue of timing: aprox 1 hour covered 1 hour uncovered ( until meat is fork tender). This is a completely wonderful recipe. Thank you chef. 💖
In my experience, reviews online are more like: "this was the best stew recipe ever...I switched the beef for chicken, I didn't use the shallots or garlic but added mushrooms and doubled the salt, sugar and wine."
then it isn't stifado. Stifado is made with tougher meats, such as beef, or venison, traditionally. The onions/shallots are what make the dish a stifado, mushrooms are not traditional in this dish either. You made a chicken stew.... but you did not make stifado.
@@TheShootist ***********That's just you cooking Ok, so if I make bouillabaisse but I skip the seafood and use chicken and I remove the tomato base and make it with a cream base, is it bouillabaisse?? This is what I am referring to... the dish has a particular makeup/set of ingredients... you replace the most important bits...does that still count as the same dish??
@@alahatzaifat1872 men can be pregnant, so they tell me. as for your question while it is true you would no longer have traditional fish stew, you would have an untraditional chicken stew.
@@TheShootist ********as for your question while it is true you would no longer have traditional fish stew, you would have an untraditional chicken stew Yes you would… but it is no longer bouillabaisse, is it? If you were served this untraditional chicken stew if you ordered bouillabaisse… would you accept it, or would you send it back to the kitchen? If I ordered fish and chips and I got a hamburger and cookies…. Is it fish and chips, just untraditional? Things have labels so we can differentiate them…. Stifado is a particular dish… it may have slight variations, region to region… but they all are basically the same thing… a version of stewed meat with whole onions or shallots, with particular spicing and flavourings… if you stray too far, it is no longer the dish as named….correct? Vichyssoise is a cold leek and potato soup… not a hot gazpacho nor a Manhattan clam chowder… each of those dishes have a traditional profile… and again, if you ordered it by name and you got that which it was not, you would not be happy….
Apart from getting a new cooking idea your typical style of talking in your videos made me forget a bit about the bad day and it seems i can finally sleep. Thanks, Chef
I made this last night for dinner over Rice. This is absolutely fabulous. You are my go too for delicious food and you NEVER disappoint!!!! Thank you Chef John 😊
Well done! Great video, clear steps, and stifado - well, it's stifado. Just magnificent. It's one of the foods that, if I see it on a restaurant menu, says that the place really knows its Greek food.
Oh, man, that stew looks delicious! I really love your videos because the food always look amazing and you crack me up. Thanks for being so entertaining as well as instructive and thanks for sharing.
We made this and we LOVED IT! Our family's plan it to make it a bunch more times until we have it in our repitoire. We enjoyed the skills part of the video, too. We made a different beef stew using other vegetables but some of the same techniques. Wonderful video! Thanks so much, Chef John!
Feta is optional, but in Greece many pair it with orzo. Sometimes this is done separately as a side, but frequently it is mixed to cook together. I mix it at the very end, when the stew is basically done, and the orzo just starts getting cooked, so that all is even.
Made this 2 days ago and ate it last night - absolutely delicious and will definitely make it again and again! My only quibble is that the shallots fell completely apart by the time the meat was tender. I will probably wait to add them until half way next time (or just add extra onion instead). I served it over buttered orzo to which I added some defrosted peas (I hate cooked peas). A small salad and some crusty bread and butter and it was perfect! Thank you for another keeper, Chef John!
I just love the way you put the food together and you give ideas on a variety of ways to do it I really love your show thank you for all you do keep on ..
I have made this twice now and I think it might just be my favorite stew of all time. I tried this last night in the instant pot and it turned out amazing in a fraction of the time; just saute in the pot and then pressure cook for somewhere in the 15 to 30 minute range.
Thank you for the good recipe. I swapped out my beef with deer, and I was "game" for the challenge of making this taste almost as good. Even "doe" it wasn't perfect, I "fawn" over your creations, and try to emulate as close as I can. You always seem to have "stag-gering" results, with trusted recipes for life
I had this in a resto in Corinth, in the Peloponnese, with shallots. Fantastic, fork tender. I want some more! I have been unable to find it here....I've got to figure out how to make it...for one. 😃
I just made this last night and waited to have it today. This was stunning! Thank you Chef John, once again, for another amazing meal. My family thanks you too. Oh, and peeling those shallots? Tedious but worth it. 😊
I'm Greek, and this was my favorite Greek dish growing up. For our non-Greek friends, my mother would call it braised beef in RED wine sauce. Thanks for ruining my childhood. ;-)
In July, my family and I were in Greece touring the historical sights. Our bus stopped for lunch at a hole in the wall restaurant where they served Stifado. I ordered it as it look very good in the pot the old man had on the stove. I was amazed at how tender and tasty the beef was and the shallots were amazing! I will be giving your recipe a shot!
I recently read an article in the Washington Post from a Chef Author that had moved to a new apartment and it was the first time he'd had to use an electric stove to cook his recipes. He was horrified that timing was off by a long shot, things didn't caramelize without burning first and that flavors didn't develop as quickly as cooking with gas or propane. (He's now learning "low and slow") He had to revise constantly on timing. He said it is totally changing how he will publish his future recipes for his readers and now he understands why some of his recipes got less than stellar reviews. I use a glass top stove and a tabletop induction burner, so I've learned to read and assess a recipe, and I'm pretty good at revising the times and techniques to make a success of the recipes I make.
you're very well versed in greek cuisine sir. the only improvement the i can suggest is adding your spices with the tomato paste and toast them before adding the vinegar. it awakens the spices and adds a whole lot of flavor
We do Stifado - either beef or wild hare - in a clay pot in a sealed clay oven, heated with carob wood, slow cooked overnight for maybe 15 hours or so. Although the wine is always red :) Cheers from Cyprus!
@@joanna-0p Well, on weekdays I also use the electric oven, I use the calyoven on weekends or holidays! Electric/gas oven give great results as-well, however nothing beats the feeling of gathering near the clay oven while it gets heated by burning wood and drinking some wine with family! Greetings my friend!
Wild hare my favourite! Χαιρετίσματα από την Αυστραλία ♥️
Omg sounds amazing… will try here in my garden in Hackney London …. Neighbours will be fine I’m sure 🤔😂😋
@@JonniePolyester I recommend a crusty baguette to mop up all the sauce with and top it with mizithra - similar to pecorino - which your local Greek deli should have. 🤤
The flavour from all the onions is to die for.
@@JonniePolyester though the neighbours will crave some stifado afterwards! hahaha
I love this dish but I always let my mom do it, even though I am 38. I never dared to do it even though I cook and bake everything. Greetings from Greece, Chef. Half my recipes in my home’s cookbook are from you.
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I'm a fan too, especially of the beef porozki recipe. Even though I add minced mushrooms and more cheese. Yummmm😋
Ethan Chlebowski is going to love the pickled onions touch. Awesome recipe chef, thank you.
I was thinking the same!
I love how similar the classic european cuisines are in the end. All, bolognese, beef burguignon, irish stew, pörkölt and stifado evolved from the same basic dish, namely "take beef, onions and other stuff you have handy and simmer that for 2-3 hours". Basically the differences between theese dishes are the different regional ingredients.
In much the same way, anywhere you had peasants and cabbage, you had cabbage rolls.
I use a pressure cooker, and let nothing go. I thought I was being unique.. I learned it is mostly appalachian, with some italian. many many ways to get a great stew.. I look forward to a set american version. It ought to be a mix of everything.
Indeed
This video brought to you by Staub®
Just playing! If product placement keeps the Chef John videos comin, then I love product placement. plus Staub is an excellent company with phenomenal products, and I definitely trust Chef John’s choice in kitchen tools.
Ottomans were not European lol
My Yaya (grandma in Greek) does this dish on special occasions. It's breathtakingly good. Aaaand I'm hungry now
Go cook. do it
This Recipe is "The Best Ever" beef stew recipe, that I ever had, hands down! Thank you so much! I am going to make it for the rest of my life! You are the BEST!
Chef John, you are an honorary Greek!
Chef John is an honerary God..as far as cooking goes IMHO
In my family we usually make Stifado in January-February to use up any Glögg(Swedish mulled wine) left over from Christmas. And if we don't have any left over we just make it anyway, it really is such a nice tasty stew.
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Hi whats left over wine, I've never heard of it before ?
My Greek husband will love this recipe
I’m pregnant and have been craving this so much I even asked my mum if she’d make it the other day. Ive always been apprehensive to make it myself. Looks amazing!!
@tq231442 I think I will :) it will definitely be worth it in the end! Thank you so much x
Congrats on the baby
If you can give birth....you can cook stifado.
@@SuperSetright This is my first so I haven’t given birth yet, but you are absolutely right and you sound just like my mother
I made this after your last video released bcuz I couldn't wait. I scrambled a Stifado recipe from google and it was one of the best things I've ever eaten. Can't wait to try your version!
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Back in high school (80’s) my friend’s Greek parents made the most amazing beef stew that had cinnamon in it. Never had anything close before or since, but this might be that magic dish I remember! Can’t wait to try it!!
It could also be Soutzoukakia - not quite stew but similar spices to what you describe!
@@hgnhfseae thanks I’ll have to check that out and give both a try!
I think you might of had "kokkinisto", was is served with orzo or rice, sometimes with French fries if you're younger
@@criskapa9560 I don’t remember what it was served with, just that it was amazing! Thanks, I’ll look this up and give it a try too!
You need the same amount of onions as the beef. In Greece they sell special 1 Kilo bags of small red onions called Stifado Onions. Do not stir too much, leave the beef on the bottom and the onions on top. The idea is to serve it with the onions still whole. You can smell this cooking a mile away. It has a taste like nothing else. Best washed down with plenty of strong red wine.
Beautiful, Beautiful video. So informational, so instructional, so lovable! I live not far from the origin of Stifado, and Mediterranean food is my every-day thing - and this video holds all the "right" things. The movements, the free-hand seasoning, the patience needed for a stew.... everything. Thank you Chef John. This is indeed a food wish!
I can't wait to try this! I'm from Cincinnati and the spices you put in we're totally reminiscent of Skyline chili!! Gotta love the Greeks!!!!
made it today, it was delicious!!! very sofsticated taste!
Wow! I had this in Crete a long time ago and was thinking about it recently. FYI Greeks also do the same with octopus. Octopus stifado is also amazing !
Greek sheffy secrets: Blanche the shallots for a few secs and they peel easily. You can also use white wine for a summer version of the dish.
That's a great tip, thank you
Diced ovaries make it even better!
but he did use white wine
@@johnas1011 and poached fallopian tubes
@@johnas1011 iso good to chew on a par boiled ovary
Man I hope you know how much we love your videos and how they shape our love of cooking good family food. Thank you.
THAT... WAS... SO... GOOD!!!! We made this yesterday, the flavor!!! And we served it with roasted vegetables and wheat French bread. I was so happy with how this turned out!
A sprinkling of Feta makes everything taste betta.
If I had to choose between a perfectly grilled steak or a perfectly stewed, well beef stew, I honestly would pick the latter. The flavor and comforting experience you can get from dishes like this is amazing.
Many years ago I lived in Cyprus. Around this time of year a few places did an octopus version of this, just incredible
I love the veal and Orzo in a clay pot!
@@michaelorfanos7416 yeah, there was a place down on the seafront in larnaca that had huge clay ovens, amazing food! I think that's what I miss the most!
P
Yes, a great delicacy during the Easter fasting period! Cheers
Just goes to show, Chef John is the GOAT. EPIC-curious!!
I am cooking this dish since 40 years and i am eating it since 55 years.
I agree mostly and i find this approach very cool.
In Greece, we have little onions.
The taste is close to Charlottes.
Dont forget, that the star is tge onion in this dish.
I cut a cross at the bottom, so they stay together and i cook them longer.
I dont use broth, i use much more onions, i will peel for one hour.
The water and flavour, coming out of the onions is plenty. The onions will be sweet.
My meat will be beef tongue, which i first cook seperately first, after peeling, i add it to the onions and cook it for an hour together. If you cut the onions at the bottom, they will still be whole.
My little twist is, that i add an (greek) orange, where i squeezed the juice before.
I indeed use a splash of red wine, not white.
Next to the herbs you added, which are compulsory, i also add some thyme.
I really cook it long, the flavor increases.
All in all, i need about 3 to 5 hours to cook the dish.
It is my absolute favourite dish and my mom will always have it for me.
No way, that the spinach rice is going with this. Really just bread.
Please try my approach, but yours is very close to perfect, i am sure, i would enjoy it.
This was my yiayia's best dish. One of the key ingredients that's common in this is prunes. It complements the spices, it replaces the sugar that you used to balance the stew, it gives a richer color, and prunes are filled with pectin which thickens the stew. You just add them to the end otherwise they would completely fall apart if you add them at the beginning.
Yes,,,prunes...that makes so much sense !
What a great idea. Μπράβο!
Do you keep em whole? I actually have a bag of dried plums I need to use
Oooo good to know!! I’ll add them when I make this!
Often the beauty and creativity of cooking is the use of seasonal ingredients, or ingredients in your refer/pantry/counter top, etc that seem to click in your kitchen prep lab.
Stifado is one of my favourite winter dishes. I've always made it with onions but I love the idea of shallots. Not sure about oregano in it...(I'll try a little in a small bit to see next time) but I do add a chunk of orange peel. And some diced tomatoes. I also usually make it with beef, but if I can get my hands on some rabbit, that's wonderful. Some people add some prunes too!
Your discription of the flavour
Is poetry.
Thank you!
Your greek fanatic follower.
Thank you mr chef John you are the Danny devito of foods I want to eat-o
As a Greek this is one of my favourite Greek dishes!!
Whenever I go to Greece I have to try their stifado. It's always fantastic
I always brown tomato paste before making spaghetti sauce, a trick I learned awhile ago. Amazing the flavor!
I've had it but with hare in Greece, it was really great.
I made the Greek style spinach rice yesterday, gotta admit, it is far superior than the sum of its parts!
That sums up Greek cuisine and Greek women in general.
Goes well with this stew too.
@@bigfatchubbybritboy9445 wtf
That’s Greek cooking - a few ingredients perfectly balanced. I often say it’s literally simply delicious.
This combination is unexpectedly delicious given the simple ingredients. Peppermint in the spanakorizo is a special treat.
Your voice is amazing and makes these great videos even better. Thank you for your time and talent!
This dish looks super delicious! A piece of bread is a must for this sauce!😋
Only one piece?
Gongrats chef John! One suggestion if I may: instead of wine try brandy. It goes perfectly with all the warm spices of the stifado. Greetings from Greece 😘
I like that!!!! Have you ever used garum masala?? I get it from lebanonese store. I think you'll like I wish there were insense that smelled like it ☮️
@@towanda2947 Bruh, garam masala is South Asian.
@@luke_fabis "I get it from lebanonese store." does *not* mean "It's Lebanese."; rather it indicates where the Garam Masala was purchased.
Here's a variation (which adds massive amount of deliciousness and flavor): put in some spring onions green stalk and all just cut in half and let those cook with the meat. You will not regret it.
I think it is high time I tell you I love your recipes. Thank you a million times for your help ! You rock.
Fantastic! I love your relaxed approach. Cook until tender, season until flavourful. Best advice ever.
This stew looks amazing. I am going to brown tomato paste on fond more regularly. Thanks for the hot tip.
I get grass fed beef that wasn’t feed lotted. This makes the meat really tough but really flavourful. So it requires much longer cooking times. But so worth it. But ya, I disregard cooking times and go more by feel. And of course, I check my stews regularly.
Stew is always the dish I like most. Thanks to my neighbour country(Greece) to invent this recipe.
I loved this recipe. Came out perfect. And I love this guy’s voice.
I will be making this again on the first good, cold night of the year.
My beef is defrosting... going to try this! lovely. I've always used shallots because of the taste and their size... I'd love to grow them!
This looks completely delicious. Can't wait to give it a try! Yes, the meat should be tender and if it isn't COOK IT!!
I made this Amazing Stifado stew per the video. It was mind-boggling DELICIOUS! The Best I've ever had. Thank you so much!
Dude, I am so hooked on this stew, I just finished making it for the THIRD TIME, and it never ceases to amaze! The house smells so good while cooking this, it drives my husband crazy. I can't thank you enough! Plus, another recipe where I get to drink wine while I cook. LOL!
I made the Greek spinach rice yesterday and it was a huge hit so I will definitely try this soon. I am also going to try a batch of Greek spinach cauliflower rice and see how that goes.
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A different version we do also in Greece is with the use of Cabbage and leek (together) and rice, instead of spinach. It tastes even better than spinach rice
if you're going to peel a lot of small onions to keep whole in stews like this, put them in a bowl and pour boiling water over while preparing the rest of your stuff. it will rehydrate and soften the dry peel making it easy to pull off.
This is one my favorite stews I highly recommend it
In the 60 years I have been cooking, I only recently made the best thing l've ever cooked, all thanks to Chef John. If you like spicy beef stew, check out his Peposo, a Tuscan Black Pepper stew. I can't wait for another week to pass so I can make it again. As much as I loved it, I didn't want to eat it for two straight weeks! Thanks Chef John!
Peposo was the first Chef John recipe I ever made. Made for the best possible introduction; I’ve since had it a couple of restaurants, but so far I prefer Chef John’s.
The most important part of the video for me was the advice in the last part about technique: such as moving meat from outside in, adding more liquid as required etc. And the issue of timing: aprox 1 hour covered 1 hour uncovered ( until meat is fork tender). This is a completely wonderful recipe. Thank you chef. 💖
In my experience, reviews online are more like: "this was the best stew recipe ever...I switched the beef for chicken, I didn't use the shallots or garlic but added mushrooms and doubled the salt, sugar and wine."
then it isn't stifado. Stifado is made with tougher meats, such as beef, or venison, traditionally. The onions/shallots are what make the dish a stifado, mushrooms are not traditional in this dish either. You made a chicken stew.... but you did not make stifado.
@@alahatzaifat1872 That's just you cooking.
@@TheShootist
***********That's just you cooking
Ok, so if I make bouillabaisse but I skip the seafood and use chicken and I remove the tomato base and make it with a cream base, is it bouillabaisse?? This is what I am referring to... the dish has a particular makeup/set of ingredients... you replace the most important bits...does that still count as the same dish??
@@alahatzaifat1872 men can be pregnant, so they tell me.
as for your question while it is true you would no longer have traditional fish stew, you would have an untraditional chicken stew.
@@TheShootist
********as for your question while it is true you would no longer have traditional fish stew, you would have an untraditional chicken stew
Yes you would… but it is no longer bouillabaisse, is it? If you were served this untraditional chicken stew if you ordered bouillabaisse… would you accept it, or would you send it back to the kitchen?
If I ordered fish and chips and I got a hamburger and cookies…. Is it fish and chips, just untraditional? Things have labels so we can differentiate them…. Stifado is a particular dish… it may have slight variations, region to region… but they all are basically the same thing… a version of stewed meat with whole onions or shallots, with particular spicing and flavourings… if you stray too far, it is no longer the dish as named….correct?
Vichyssoise is a cold leek and potato soup… not a hot gazpacho nor a Manhattan clam chowder… each of those dishes have a traditional profile… and again, if you ordered it by name and you got that which it was not, you would not be happy….
That Staub pot is definitely a major flex. I have their dutch oven and it’s absolutely tremendous.
Thank you Chef John
Absolutely Yum.. Always have this on my trips to Cyprus 🇨🇾
oh love my mom's stifado (yes i'm greek) thank you for highlighting one of our favorite recipes :)
Apart from getting a new cooking idea your typical style of talking in your videos made me forget a bit about the bad day and it seems i can finally sleep. Thanks, Chef
His style of speaking is referred to as up talking...for me it is annoying but I like his recipes
It can be made with octapus,as alot of friends said but it also can be made with cattlefish with the addittion of spinach.
I LOVE this stew!!
Amazing flavors!! Wow! Made the stew and rice. One of your best recipes! Thank you.
I made this yesterday! And it’s the best beef stew I ever had ! AMAZING
CHEF JOHN THANK YOU!
I made this last night for dinner over Rice. This is absolutely fabulous. You are my go too for delicious food and you NEVER disappoint!!!! Thank you Chef John 😊
Its great! I cook it for at least four hours (two covered, two uncovered), one of the best stews Ive ever had
Well done! Great video, clear steps, and stifado - well, it's stifado. Just magnificent. It's one of the foods that, if I see it on a restaurant menu, says that the place really knows its Greek food.
Reminds of a Mexican onion stew my mom used to make. I’m definitely trying this one this weekend!
"Stifado, Stifado", a delectable cuisine's succulent journey from the Ottoman Empire to Greece.
Grrrreat recipe! Followed carefully every step. It came out truly delicious. The sauce! Wow! So rich, so flavorful…Can’t thank you enough, chef John.
Oh, man, that stew looks delicious! I really love your videos because the food always look amazing and you crack me up. Thanks for being so entertaining as well as instructive and thanks for sharing.
We made this and we LOVED IT! Our family's plan it to make it a bunch more times until we have it in our repitoire. We enjoyed the skills part of the video, too. We made a different beef stew using other vegetables but some of the same techniques. Wonderful video! Thanks so much, Chef John!
Made this and also the greek spinach rice. Dinner was amazing! Everyone loved it, thank you!
Feta is optional, but in Greece many pair it with orzo. Sometimes this is done separately as a side, but frequently it is mixed to cook together. I mix it at the very end, when the stew is basically done, and the orzo just starts getting cooked, so that all is even.
Those tiny surface drops of oil are the mark of perfection 🤩
Made this 2 days ago and ate it last night - absolutely delicious and will definitely make it again and again! My only quibble is that the shallots fell completely apart by the time the meat was tender. I will probably wait to add them until half way next time (or just add extra onion instead). I served it over buttered orzo to which I added some defrosted peas (I hate cooked peas). A small salad and some crusty bread and butter and it was perfect! Thank you for another keeper, Chef John!
The onions you add for the last 30-1hr of cooking
you should really use pearl onions, I had it in Cyprus and that is what they used
I just love the way you put the food together and you give ideas on a variety of ways to do it I really love your show thank you for all you do keep on ..
I have made this twice now and I think it might just be my favorite stew of all time. I tried this last night in the instant pot and it turned out amazing in a fraction of the time; just saute in the pot and then pressure cook for somewhere in the 15 to 30 minute range.
Thank you for the good recipe. I swapped out my beef with deer, and I was "game" for the challenge of making this taste almost as good. Even "doe" it wasn't perfect, I "fawn" over your creations, and try to emulate as close as I can. You always seem to have "stag-gering" results, with trusted recipes for life
Looks really good. I am going to make this over the weekend. Thanks for the video.
I had this in a resto in Corinth, in the Peloponnese, with shallots. Fantastic, fork tender. I want some more! I have been unable to find it here....I've got to figure out how to make it...for one. 😃
Love it, in Greece you also find a very similar dish but using mutton (which needs strong seasoning). Thank you, chef
Greetings from Greece 🇬🇷❤️!
I wonder if you can get the Nobel Peace Prize for cooking.
You’ve got my vote.
Thank you!!! Can't wait to make this mouth-watering stew!
Well chef, you did it again. Another home-run. Just made and ate this... spectacular. Thank you for what you do.
I just made this last night and waited to have it today. This was stunning! Thank you Chef John, once again, for another amazing meal. My family thanks you too. Oh, and peeling those shallots? Tedious but worth it. 😊
Nicely done ! Εύγε ! Ευχαριστούμε ! Thank you!
Absolutely a favorite .Thank you Chef John!
Incredible recipe thank you sir it is part of my regimen
I will try this in my slow cooker but cinnamon with rosemary!!!!! Never had that combination before. We'll see.
I'm Greek, and this was my favorite Greek dish growing up. For our non-Greek friends, my mother would call it braised beef in RED wine sauce. Thanks for ruining my childhood. ;-)
In July, my family and I were in Greece touring the historical sights. Our bus stopped for lunch at a hole in the wall restaurant where they served Stifado. I ordered it as it look very good in the pot the old man had on the stove. I was amazed at how tender and tasty the beef was and the shallots were amazing! I will be giving your recipe a shot!
This video made me SO hungry!!! Beautiful dish!!
That is a very nice pan you have there Chef John. Great quality ☺️
Στιφάδο!!! 😍Excited to see your version!
I recently read an article in the Washington Post from a Chef Author that had moved to a new apartment and it was the first time he'd had to use an electric stove to cook his recipes. He was horrified that timing was off by a long shot, things didn't caramelize without burning first and that flavors didn't develop as quickly as cooking with gas or propane. (He's now learning "low and slow") He had to revise constantly on timing. He said it is totally changing how he will publish his future recipes for his readers and now he understands why some of his recipes got less than stellar reviews. I use a glass top stove and a tabletop induction burner, so I've learned to read and assess a recipe, and I'm pretty good at revising the times and techniques to make a success of the recipes I make.
Electric stoves are the worst. So hard to cook on them. Pain in the ass.
@@CEverly I don't disagree, but being in a wheelchair, I have to stay safe in my kitchen.
you're very well versed in greek cuisine sir. the only improvement the i can suggest is adding your spices with the tomato paste and toast them before adding the vinegar. it awakens the spices and adds a whole lot of flavor
love the greek series
so good 👍 I'm gonna cook it today 😋 thanks for simple recipe