stewartcairnsPLmFnQzF
Excellent recipe that tastes like the genuine Greek article. No need for as much olive oil. I halved it.
Beef Stifado
- Preparation and cooking time
- Total time
- More effort
- Serves 6
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- 800grams - 1kg of lean beef cubed
- 500 grams of shallots
- 1 large Onion
- 2 tomatoes
- Garlic Cloves (to taste) I used 4 cloves
- Cloves 3-4
- vegatable stock cube
- small wine glass of extra virgin olive oil
- Glass of Red Wine
- 2 tbsp of red wine vinegar
- 2 tbsp of tomato puree/paste
- 1/2 cinnamon stick
- 3 sprigs of rosemary
- 1/2 - 1 tsp of ground nutmeg
- 4 bay leaves
- black pepper
- salt
Method
step 1
put meat in a frying pan and sear the meat then add the olive oil, onions and garlic leave until onions start to go soft (about 5 minutes)step 2
Then add the glass of red wine and 2 tablespoons of red wine vinegar, cover and leave for 5 minutesstep 3
then add your cinnamon, stock cube, cloves, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. keep stirring to let all your ingredients mix together.step 4
then finally add your chopped tomatoes and continue stirring for 5 minutes,step 5
then transfer to a clay pot or casserole dish and add about 1/4 - 1/2 litre of water, be careful not to drown the sauce, then cook for at least one hour in the oven on a moderate heat, keeping checking you dont want it to dry out and add water if needed you are aiming for a thick rich sauce texture,step 6
whilst cooking place your 500 grams of shallots into hot water to soften the skin and peel, then fry these in a little olive oil, be careful not to burn them, just aim to soften them and add a little colour, add these to Stifado after one hour of cooking in the oven and then add them to the pot and cook for a further 1 hour until the meat is tender.
