Name: Beef stifado
Total time: 2 h
Yield: 1
Cuisine: greek
Ingredients: 1.5 kg stewing beef, such as chuck or top rump trimmed, cut into 7cm pieces; 24 baby onions; 4 ripe tomatoes or 1 x 400g tin of chopped tomatoes; 4 tablespoons extra virgin olive oil; 1 tablespoon tomato purée; 3 cloves of garlic; 2-3 fresh bay leaves; 1½ teaspoons allspice berries; 6 whole cloves; 1-2 sticks of cinnamon; 1 teaspoon dried oregano; 125 ml dry red wine; 4 tablespoons red wine vinegar

Beef stifado

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Total Time:
2 hours

Experience the bold flavors of Greek stifado with tender beef, veal, or rabbit paired perfectly with hilopittes or orzo pasta.

Ingredients:

1.5 kg stewing beef, such as chuck or top rump trimmed, cut into 7cm pieces
24 baby onions
4 ripe tomatoes or 1 x 400g tin of chopped tomatoes
4 tablespoons extra virgin olive oil
1 tablespoon tomato purée
3 cloves of garlic
2-3 fresh bay leaves
1½ teaspoons allspice berries
6 whole cloves
1-2 sticks of cinnamon
1 teaspoon dried oregano
125 ml dry red wine
4 tablespoons red wine vinegar

Instructions:

In a large non-reactive bowl, combine beef with marinade ingredients, peeling and finely slicing the garlic first. Cover and refrigerate for at least 6 hours, preferably overnight. Peel baby onions. If fresh, peel and roughly chop tomatoes. Heat oil over medium heat in a large saucepan. Sauté onions for 5 minutes until softened, then set aside. Sauté beef, retaining marinade, for 8-10 minutes until browned. Return onions to the pan, add marinade, tomatoes, tomato purée, and enough water to cover the stew. Season with salt and pepper. Bring to a boil, then simmer for 1½-2 hours until beef is tender and sauce thickens. Serve with pasta and grated hard cheese like kefalotiri, pecorino, or Parmesan.

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