Stifado - Ish
"A mixed meat stew that started out as a sweet and sour way to use some leftover cranberries and ended up tasting like a Stifado - so I was told by the eaters!.
Appreciated by the fans of the local Greek Restaurant (my family)!
A bit of an experiment (with the cranberries) but a happy accidental result.
I cooked mine in a Wok and a slow cooker but I imagine any pan and stewing method will work."
- Ready In:
- 5hrs 20mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 400 g stewing beef
- 200 g chicken breasts
- 2 small onions
- 200 g cherry tomatoes (whole)
- 1 green pepper
- 1 red pepper
- 1 teaspoon minced garlic
- 40 ml red wine vinegar
- 100 g mushrooms
- 100 g cranberries
- 1 teaspoon olive oil
- 1⁄2 teaspoon mixed spice
directions
- Slice the stewing beef and chicken into thin strips (about 3cm long).
- Slice the onions lengthways into thin strips.
- Remove the seeds and pith from both peppers and slice them into pieces to match the beef and chicken strips.
- Slice the mushrooms.
- Fry the beef and chicken strips to seal in the tsp of olive oil. Season with a little salt and black pepper. Remove the meat from the pan and put it to one side.
- Add the onion and pepper strips to the meat juices and fry lightly until slightly softened. Re-introduce the meat and add all the other ingredients.
- Stir and bring to a gentle simmer for 2 to 3 minutes.
- Transfer to the Slow Cooker (crock pot) and cook for 5 hours.
- Serve with rice or mediterranean seasoned potatoes or just about anything you want.
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