Recipe by Lolly B
"This gorgeous casserole with beef and onions is best made the day before. Store the leftovers in the fridge covered, it also freezes well."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
olive oil, divided
beef stew meat, cubed
(4- by 1-inch) fresh orange zest
1 (14.5 ounce) can
pearl onions, peeled
Found this recipe while looking for something different to do with beef stew meat. I was attracted to it because of the spices and how different it sounded. I had to modify it somewhat based on what I had on hand. I didnt have an orange, so added a tiny bit of lemon zest. The only diced tomatoes I had on hand had green chiles in them so I used it. It actually made it quite nice with just a tiny spicy bite to it. I made this in the crockpot and let it cook all day. I didnt have any boiling onions so used regular yellow onions, roughly chopped. I removed some of the liquid after it was cooked and thickened it with flour and added it back in and let it thicken. We ate it over buttered egg noodles and we all loved it. I will be making this again.
I saved this recipe last fall (the ingredients were intriguing), but the numerous cooking steps/timing turned-me-off: So, I used a slowcooker. Omitted olive oil, butter, water, chopped onion. I heated all ingredients (used 1.5# stew meat) on stove (to give it a heated head start ) then placed in slowcooker. Wasn't sure if the can of diced tomatoes was supposed to be drained or not, so didn't drain and omitted the 1/2 cup of water. I added boiling onions a top of other ingredients, an hour into cooking, so they wouldn't become mushy. Used pearl onions (as stated in recipe) the second time I made & we liked those better---stronger flavour & sweeter than boiling onions. Cooked on low for 4.5 hours, however it may have been ready in 3.5-4 hours: The meat was extremely break-apart tender. At the beginning of cook time the aroma reminded me of pumpkin pie (no, it doesn't taste a bit like pie)! This dish is very tasty with a nice, mellow combination of spice and orange zest. The sauce is very thin when prepared in a slowcooker, but simple to thicken. Served with sticky rice but egg noodles, or potatoes (mashed or otherwise) would also be a complimentary starch.
Dee-licious! The orange zest really added something, so don't leave it out. I had 1/2 lb less beef than needed for the recipe, so I used only 1 Tbsp butter and 1/2 lb of pearl onions. Too lazy to peel fresh so I used the frozen pearl onions and still tasted great. I ended up cooking most of this yesterday and refrigerating overnight, then cooking the pearl onions tonight and simmering them with the reheated stew. Came out fine. My only suggestion is that though the gravy is wonderful with those spices and the wine etc., there would barely have been enough if I'd used the full 2 lbs of beef, so you might like to increase your liquid. Thank you for a tasty recipe. Nice change from my usual beef stews. Served it with broccoli and mashed potatoes, but it would be good with noodles or those tiny European dumplings.
This "Beef Stifado" was very classy in appearance owing to the presence of pearl onions, and it presented with wonderful "aromatherapy flavors." The combination of red wine, orange peel, cinnamon, and nutmeg was delightful. I liked the orange flavor so much that when the stew as done cooking I added an additional tablespoon of grated organic orange rind that I happened to have in the freezer. I did make the stew a day in advance as per a few recommendations, but I didn't notice any improvement in flavor with sitting. It was equally perfect when I first made it. Thank you Lolly B for sharing your recipe.
very good. I wasn't crazy about it the night I made it (hubby and kids were), but I loved it the second night after it had a chance to mellow in the fridge for awhile.
This was good, but not our favorite meal. We made it exactly as stated and served it with noodles. It is just a bit sweeter than we like, though everyone happily ate it they didn't feel it was worth the work to make it again. However, IF we do make it again we are going to try adding potato and carrot, which my family feels will better compliment the sweetness than the noodles.
very tasty mild flavor; the onions sure do the trick. I replaced wine with chicken stock though. It still turned out pretty awesome!
Great recipe! I didn't have pearl onions, so I used what I had, red onion. I browned the beef, cooked the onions, and put everything into my crock pot and let it cook on low all day. Served over rice, awesome.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 443
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Learn how to make this delicious beef stew, slow-cooked in red wine.
See how to make saucy, melt-in-your mouth beef tips.
Watch Chef John prepare a sensational long-simmering meat sauce.