Beef stifado

LornaAuthorLorna
00DifficultyIntermediate

ShareTweetSaveShare

Yields1 Serving

 600g diced beef
 500g shallots (i used small onions)
 Large onion diced
 4 tomatoes or 1 tin of chopped tomatoes
 4 garlic cloves
 4 cloves
 Veg stock cube
 Glass of red wine
 2TBSP red wine vinegar
 2 TBSP tomato puree
 1/2 cinnamon stick
 1 tsp rosemary
 4 bay leaves
 Pepper
 Salt
 1TBSP sugar - optional
 2TBSP oil

1

Sear the meat in a hot pan

2
3
4

Add 1TBSP oil, diced onion and garlic and cook for 5 minutes

5
6
7

Add wine and vinegar and fry off for 10 minutes

8
9
10

Add cinnamon, veg stock cube, cloves, nutmeg, bay leaves, Rosemary, tomato puree, salt and pepper to taste and stir for 5 minutes

11
12
13

Add chopped tomatoes and stir for 5 minutes

14
15
16

Add the ingredients to a casserole dish. If you have used fresh tomatoes you will need to add 1/4 pint of water but if you have used a tin of tomatoes you shouldn't need anymore liquid

17
18
19

Put the dish in the oven for 1 hour on GM 4 or 180c checking half way through to ensure it hasn't dried out

20
21
22
23

Meanwhile heat the other TBSP of oil in the pot you already used and fry off your shallots until they are soft and have a bit of colour

24
25
26

When your stifado has been in the oven for 1 hour take it out and taste it! If it is sharp and strongly tastes of the wine you can add 1TBSP of sugar. Add the shallots to the dish and return to the oven for another hour.

27
28
29

Remember to remove the bay leaves and cinnamon stick before serving

Category

Ingredients

 600g diced beef
 500g shallots (i used small onions)
 Large onion diced
 4 tomatoes or 1 tin of chopped tomatoes
 4 garlic cloves
 4 cloves
 Veg stock cube
 Glass of red wine
 2TBSP red wine vinegar
 2 TBSP tomato puree
 1/2 cinnamon stick
 1 tsp rosemary
 4 bay leaves
 Pepper
 Salt
 1TBSP sugar - optional
 2TBSP oil

Directions

1

Sear the meat in a hot pan

2
3
4

Add 1TBSP oil, diced onion and garlic and cook for 5 minutes

5
6
7

Add wine and vinegar and fry off for 10 minutes

8
9
10

Add cinnamon, veg stock cube, cloves, nutmeg, bay leaves, Rosemary, tomato puree, salt and pepper to taste and stir for 5 minutes

11
12
13

Add chopped tomatoes and stir for 5 minutes

14
15
16

Add the ingredients to a casserole dish. If you have used fresh tomatoes you will need to add 1/4 pint of water but if you have used a tin of tomatoes you shouldn't need anymore liquid

17
18
19

Put the dish in the oven for 1 hour on GM 4 or 180c checking half way through to ensure it hasn't dried out

20
21
22
23

Meanwhile heat the other TBSP of oil in the pot you already used and fry off your shallots until they are soft and have a bit of colour

24
25
26

When your stifado has been in the oven for 1 hour take it out and taste it! If it is sharp and strongly tastes of the wine you can add 1TBSP of sugar. Add the shallots to the dish and return to the oven for another hour.

27
28
29

Remember to remove the bay leaves and cinnamon stick before serving

Beef stifado