Ultimate Greek beef stifado.
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Alright, don't linger, let's approach this ultimate greek beef stifado formula with 17 elements which are undoubtedly easy to acquire, and we have to process them at the very least through 8 ways. You should invest a while on this, so the resulting food could be perfect.
Ingredients - Ultimate Greek beef stifado:
- Prepare MARINADE:.
- Give 2-3 sprigs of rosemary.
- Prepare 2-3 for dry bay leaves.
- You need 1 tbls of dried Greek oregano.
- Prepare 150 ml for red wine.
- Provide 2 tbls for white wine vinegar.
- Provide 3 of garlic cloves peeled and crushed with the back of a knife.
- Require 4 for whole cloves.
- Need 1 of cinnamon stick, broken into large pieces.
- Provide A few - gratings of nutmeg.
- Prepare of FOR THE BEEF:.
- Prepare 1 kg - good quality beef diced.
- Require 6 tbls of extra virgin olive oil.
- Need 1.2 kg shallots or small onions, peeled.
- Require 400 g of chopped tomatoes.
- Require 2 tbls - tomato purée.
- You need 1 of beef stock cube.
Ultimate Greek beef stifado process:
- Place all the marinade ingredients together and combine. Add the beef, mix well, cover and refrigerate overnight..
- When you’re ready to cook, set the oven to 180C fan assisted..
- Drain the beef as well as possible, keeping the marinade juices. Strain and set aside..
- Heat 2 tbls of the olive oil in a large frying pan and cook the shallots for about 8-10 minutes until golden brown. Transfer to a bowl and set aside..
- In the same frying pan, add 2 tbls olive oil and sear the beef on all sides and then place in a casserole dish. You will need to brown the meat in batches. Don’t turn it too much whilst searing as this will reduce the temperature of the pan..
- Place the remaining olive oil in the frying pan and pour in the reserved marinade, the chopped tomatoes, the tomato purée and the beef stock. Bring to a boil and then pour onto the beef..
- Cover the casserole with a lid and place in the oven for 1 hour..
- After 1 hour add the shallots to the casserole, mix, cover with a lid and cook for a further hour or until the meat is tender..
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