Beef stifado is a new thing that I tried last week and absolutely loved. Originally a Greek dish, it is a tomato based beef stew and can be served with baked potatoes or crusty bread. It’s absolutely delicious, and don’t be put off by the strange mix of spices.
You Will Need: (Serves 6 Beef Stifado)
- 1 kg of Shin Beef, cubed
- 500g Shallots, peeled and whole
- Olive Oil, to fry
- 1 tsp Dried Thyme
- 1 Sprig of Fresh Rosemary
- 1 Cinnamon Stick
- 2 Bay Leaves
- 2 tbsp Red Wine Vinegar
- 1 Small Glass of Red Wine
- 1 Gluten Free Beef Stock Cube (or stock pot)
- 1 Can of Tomatoes
- Optional: Parsley
Begin by frying the beef in a little oil over a medium heat in a stainless steel casserole dish. Cook until browned on the outside.
In a seperate frying pan, heat a little oil, and then fry the shallots whole until browned.
Add the thyme, rosemary, cinnamon and bay leaves to the shallots and fry for a further minute until adding to the casserole dish.
Glaze the shallot frying pan with the red wine vinegar and add this to the casserole pot.
Add your glass of red wine and bring to a simmer.
Next, melt your stock cube in 500ml of water and add to the beef, along with the can of tomatoes.
Bring to the boil and simmer for around one hour.
If desired, preheat the oven to 180*C and place your casserole in the oven for a further hour and a half.
If not, continue to cook for a further hour on the hob.
Serve with fresh parsley scattered over.