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Categories:
chuck roast onion water tomato sauce tomato paste garlic bay leaves red wine vinegar pepper salt water
Viewed: 24 - Published at: 2 years agoIngredients
- 3 lbs. chuck roast cut into 1.5-inch cubes
- 1 large onion - grated
- 1/4 Cup water
- 1 8 oz can tomato sauce
- 1 4 oz can tomato paste
- 3 whole peeled garlic cloves
- 2 bay leaves
- 1 TB red wine vinegar
- 1 tsp cracked pepper
- 2 tsp salt
- water to almost cover meat
Method
- Place meat, 1/4 cup water and grated onion into stew pot. Cook over high heat until meat is browned (the water will evaporate). Be careful not to let meat burn. Be patient, this part may take up to an hour!
- Add rest of ingredients, cover and simmer for 2-3 hours. Serve with rice or polenta!
- Stifatho with green beans
- After stew has cooked at least 2 hours add trimmed green beans, press into liquid and cook 30-45 minutes until beans are done.
- Stifatho with baby artichokes
- After starting the Stifatho begin trimming 20 baby artichokes. To trim cut off 1/4" to 1/2" of top, cut stem off and peal leaves until there are only pale yellow leaves remaining. This typically takes at least half of the artichokes leaves. Trim bottom of artichoke by paring off the rough sides of the stem that remains. If the artichokes are larger than 1-inch wide you can cut them lengthwise. Place trimmed artichokes in cold water with half a squeezed lemon to keep them from browning. After all are trimmed drain the lemon water and add to the stew making sure they are pushed down into the liquid. Continue cooking stew as directed.
