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Beef stifado
Beef stifado
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Prep Time:
735 minutes
Cook Time:
75 minutes
Total Time:
810 minutes
Prepare this irresistible one-pan dish ahead for enhanced flavor.
Ingredients:
  • 2 garlic cloves, crushed
  • 1 tsp cracked black pepper
  • 1 tsp ground allspice
  • 1.25 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 123.75 gm dry red wine
  • 800g beef oyster blade steak, trimmed, cut into 3cm pieces
  • 18.20 gm extra virgin olive oil
  • 2 sprigs fresh rosemary
  • 8 large eschalots, halved
  • 400g can diced tomatoes
  • 410g can tomato puree
  • 40.00 ml red wine vinegar
  • Soft polenta (see note), to serve
  • Fresh flat-leaf parsley, chopped, to serve
Instructions:
  • In a large glass or ceramic bowl, mix garlic, pepper, allspice, cinnamon, cloves, and wine. Add beef and coat it well. Cover and refrigerate overnight, if possible.
  • Preheat your oven to 180C (160C fan-forced).
  • Separate beef from marinade, saving the marinade. Heat oil in a large oven-safe pot over medium-high heat. Brown beef in batches for 5 minutes until well-seared.
  • Add the beef back to the pan along with the marinade and fragrant rosemary. Bring to a vigorous boil. Stir in the eschalot, tomatoes, water, tomato puree, and vinegar. Season generously with salt and pepper. Cover the pan and reheat to a boil. Gently place the pan in the oven.
  • Bake for 1 hour and 20 minutes with the lid on. Remove the lid and bake for an additional 30 to 40 minutes until the beef is tender. Serve the stifado with polenta and sprinkle with parsley before serving.

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