beef stifado
(1 rating)
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Stifado is a flavorful Greek casserole, similar to a thick beef stew, that's cooked in a rich sauce that's full of robust flavors from the red wine, garlic and warm spices (like cinnamon--which is an important ingredient in this recipe). It can be cooked completely on the stove-top in a Dutch oven, or you can finish it off in the oven for a more full-flavored, rich stew. It's great served with a fresh loaf of crusty bread and a side dish of orzo, rice or boiled potatoes.
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(1 rating)
yield
6 serving(s)
prep time
10 Min
cook time
2 Hr
method
Roast
Ingredients For beef stifado
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1 1/2 lbboned rump roast, cut into 1-inch cubes
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1 tspolive oil
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2-3 lgshallots,
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1 lgwhite onion, sliced into thin rings
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2 lgtomatoes, sliced (or 14-oz can diced tomatoes, undrained)
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3-4 lggarlic cloves, minced
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3whole cloves
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2 cfat-free beef broth (or 14-ounce can beef broth)
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1/2 cred wine
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2 Tbspred wine vinegar
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3/4 tspground cinnamon
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2 tspdried rosemary leaves (or dried oregano leaves)
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1/2 tspground nutmeg
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4 mdbay leaves
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3/4 tspsalt
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3/4 tspblack pepper
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2 cwater (or more, if needed for consistency)
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2-3 lgshallots, finely chopped
How To Make beef stifado
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1Sear the beef in a Dutch oven with the olive oil, onions and garlic for about 5 minutes or until onions are soft.
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2Add wine and vinegar to the pan, cover, and simmer for 5 minutes over medium-low heat.
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3Add cinnamon, stock, cloves, nutmeg, bay leaves, rosemary (or oregano), salt and pepper (adjust seasonings to suit your taste buds), and continue cooking another 5 minutes while stirring frequently (to ensure ingredients are thoroughly blended).
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4Add tomatoes, and continue cooking another 5 minutes. At this point, you can continue to cook on the stovetop or transfer to a casserole dish and finish by roasting in the oven which imparts a deeper, more robust flavor.
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5Preheat oven to 350°F (180°C). Transfer mixture to an oven-proof casserole dish.
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6Add the water and roast in preheated oven for one hour, stirring occasionally. When stirring, check consistency of the sauce, and if it seems too dry, add more water (about ½ cup at a time) as needed to create a thick sauce.
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7In the meantime, sauté shallots in a little olive oil for about 5 minutes or until soft. Stir sautéed shallots into the stew, and continue roasting another 20 to 30 minutes or until the beef is thoroughly cooked and tender.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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