Beef stifado

LornaBy Lorna  

September 29, 2015


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



1TBSP sugar - optional

2TBSP oil


1Sear the meat in a hot pan

2Add 1TBSP oil, diced onion and garlic and cook for 5 minutes

3Add wine and vinegar and fry off for 10 minutes

4Add cinnamon, veg stock cube, cloves, nutmeg, bay leaves, Rosemary, tomato puree, salt and pepper to taste and stir for 5 minutes

5Add chopped tomatoes and stir for 5 minutes

6Add 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

7Put the dish in the oven for 1 hour on GM 4 or 180c checking half way through to ensure it hasn't dried out

8Meanwhile 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

9When 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.

10Remember to remove the bay leaves and cinnamon stick before serving