Super Beef Stifado Recipe – Learn Like a Pro: Greek beef stew (Beef Stifado) is braised slowly until the meat is tender and full of flavor. This hearty stew is perfect for winter comfort.
Super Beef Stifado Recipe – Learn Like a Pro
Ingredients
- 2 tbsp olive oil or low calorie cooking spray
- 900 g | 2 pounds braising steak cubed
- 15 small shallots, whole or 4 large shallots roughly chopped
- 3 carrots peeled and chopped
- 2 celery sticks finely chopped
- 4 garlic cloves peeled and thinly sliced
- 1 tbsp brown sugar or Sukrin Gold for slimming version
- 2Â bay leaves
- 1Â cinnamon stick broken in two
- ¼ tsp ground allspice or 5 whole allspice berries
- ¼ tsp ground black pepper
- ⅛ tsp ground cloves or 5 whole cloves
- 1 strip orange peel optional
- 4 tbsp red wine vinegar
- 400 g (14oz) tinned chopped tomatoes
- 2 tbsp tomato paste
- 250 ml (1 cup) rich beef stock
- 120 ml (½ cup) red wine replace with red wine stock cube for slimming version
- salt and freshly ground pepper to taste
- 2 tbsp fresh parsley finely chopped, to serve
Instructions
Heat the oven to 160C (325F). Heat oil in a Dutch oven or spray with cooking spray. In batches, brown beef over high heat until well-colored. Set aside.
Deglaze the pan with red wine or beef stock to remove browned bits. Add chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick, and sugar.
Stir occasionally over low heat for 7-10 minutes to soften. Add stock if the pot gets dry. Add beef, tomato purée, chopped tomatoes, red wine vinegar, stock/wine, and simmer.
Cover and bake for 2 ½ hours in a preheated oven until sauce thickens and meat is tender. Throw away the cinnamon, orange peel, and bay leaves. Season with salt and pepper to taste.
Add chopped parsley and serve with roast potatoes or mash and crusty bread. Instant Pot Saute/High heat oil. In batches, brown beef over high heat until well-colored. Set aside.
Add chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick, and sugar. Stir in beef, red wine vinegar, and 1/2 cup (120ml) beef stock or half stock half red wine.
Add chopped tomatoes and puree without stirring. Seal the pot and cook 35 minutes on high pressure. Let pressure release naturally. Add 1 tbsp cornflour diluted in equal parts cold water and heat to thicken the stew.
Throw away the cinnamon, orange peel, and bay leaves. Season with salt and pepper to taste. Add parsley and serve. Heat oil in a Dutch oven or spray with cooking spray.
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In batches, brown beef over high heat until well-colored. Set aside. Deglaze the pan with red wine or beef stock to remove browned bits.
Add chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick, and sugar. Stir occasionally over low heat for 7-10 minutes to soften. Add stock if the pot gets dry.
Add beef, tomato purée, chopped tomatoes, red wine vinegar, and 1/2 cup (120ml) beef stock or half stock half red wine. Simmer.
Cover slow cooker and cook on LOW for 8 hours or HIGH for 6. If the liquid needs more reduction, cook on HIGH uncovered for 30 minutes.
Notes
Pearl onion peeling In a bowl, cover unpeeled pearl onions or small shallots with boiling water. Wait five minutes and drain. Water softens the skins, making it easier to peel after cutting the root end.
Marinating beef The beef can be marinated in wine, vinegar, garlic, clove, allspice, bay leaves, and orange peel if you have time.
Mix everything well in a bowl, cover, and refrigerate overnight. After the vegetables soften, add the beef, marinade, tomato purée, and chopped tomatoes to the stew and cook until tender.
NutritonÂ
- Calories:Â 536kcal
- Carbohydrates:Â 31g
- Protein:Â 53g
- Fat:Â 21g
- Saturated Fat:Â 7g
- Cholesterol:Â 155mg
- Sodium:Â 562mg
- Potassium:Â 1830mg
- Fiber:Â 6g
- Sugar:Â 14g
- Vitamin A:Â 8156IU
- Vitamin C:Â 26mg
- Calcium:Â 139mg
- Iron:Â 8mg
