Beef Stifado Recipe (Greek stew with shallots)
Enjoy this rich and flavourful beef Stifado, a traditional Greek stew with tender beef, shallots, and a blend of aromatic spices. Perfect for a hearty meal.
Ingredients
Meat and Marinade
- 2 kg beef neck
- 1 cup red wine
Stew
- ½ cup olive oil enough to cover the bottom of the pan
- 20 shallots more or less depending on size
- ¼ cup red wine vinegar
- 1 whole garlic bulb minced
- 2 tablespoon tomato paste
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- 1 cup red wine
- 800 grams crushed tomatoes
- 2 cup beef stock
- 1 cup water roughly to cover the meat
- 10 grams fresh rosemary
- 3 bay leaves
Seasonings to taste
- salt
- pepper
- oregano dried
- thyme dried
Instructions
Prepare the Meat and Vegetables
- Cut the beef into chunks roughly half the size of your fist to allow the seasonings and juices to penetrate easier.
- Place the beef in a large bowl and add 1 cup of red wine. Massage well to coat the meat.
- Mince the garlic.
- Remove the skin from the shallots.
Cooking the Stew
- Pour the olive oil into your stew pot and place it over high heat. Be cautious of splattering oil when frying and keep the lid handy.
- Once the oil is hot, carefully add the shallots and sauté for a few minutes until browned. Remove the shallots from the pan and set aside.
- Remove the beef from the wine marinade and add it to the pot, turning to brown on all sides. (Take out each piece of beef when they have the colour and continue with the rest of the beef. Once all browned put all the meat back into the pot)
- Pour in the red wine vinegar to deglaze the pan.
- Add the minced garlic and tomato paste, mixing well.
- Season with salt, pepper, oregano, and thyme to your desired amount.
- Sprinkle the cinnamon and allspice over the mixture.
- Add the crushed tomatoes.
- Pour in the wine from the marinade bowl, along with the additional red wine.
- Add the beef stock, then enough water to cover the meat.
- Place the rosemary and bay leaves on top of the stew.
- Bring the stew to a boil, then reduce the heat to low. Cover and simmer for roughly 1.5 hours.
- Add the shallots back into the stew pot and simmer for an additional hour.
- Remove the lid and gently stir, being careful not to break the shallots.
- Continue cooking for another 30 minutes with the lid off. (or until you reach your desired thickness)
- When the beef is soft and tender, turn off the heat and let the stew sit for 10 minutes. It will thicken a little more as it rests.
- Serve and enjoy!
Video
Nutrition
Calories: 817kcalCarbohydrates: 29gProtein: 80gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 207mgSodium: 580mgPotassium: 2.13mgFiber: 6gSugar: 14gVitamin A: 427IUVitamin C: 21mgCalcium: 167mgIron: 11mg
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