The perfect traditional Greek beef stew (stifado) recipe. Find out how to make traditional Greek beef stifado for the melt-in-the-mouth texture you are looking for.
- 2 bay leaves
- 1 cinnamon stick
- 1 teaspoon of dried rosemary
- 2 teaspoons of thyme
- 100 ml of red wine
- 3-4 small onions, cut into wedges
- 2 teaspoons of dried oregano
- 3 garlic cloves, chopped
- 1 beef bouillon cube
- 2 tablespoons of rapeseed oil
- 2 tablespoons of tomato puree (tomato paste)
- 1 kg braising steak, sliced
- 2 tablespoons of red wine vinegar
- 400g cherry tomatoes (or chopped tomatoes)
First, place the cinnamon stick with herbs, red wine and vinegar in a shallow, non-metallic dish. Add the beef and stir in the marinade. Cover and marinate for at least 3 hours or up to 24 hours
Then. preheat oven to 180 ℃ (170 ℃ fan) / 350 ° F / gas 4.
Heat 1 tablespoon of oil in a pan, add the onions and sauté until softened. stir in the garlic cook for 1 minute then transfer to an ovenproof casserole dish.
Drain the beef, reserving the marinade, dry on paper towels. Heat the remaining oil in the pan and brown the beef slices on both sides then add them to the pan.
Add the reserved marinade, tomatoes, tomato puree, bouillon cube and 150 ml (1¼ pt / ⅔ cup) to the pot and bring to a boil. Pour over meat, cook 2½-3 hours or until meat is tender. Happy Cooking Time.
The tomato-based sauce should be rich and thick. If it seems too dry, add a little more water.