AuthorMyHorioTotal Time8 hrsRating5.0DifficultyIntermediateStifado is a rich beef stew brought over by the Venetians. Warm, filling, and incredibly satisfying, this is a dish to make if you want to show your family how much you love them.
Marinade
10 cloves garlic, finely chopped or pressed
6 bay leaves
2 sticks cinnamon
1 tsp allspice powderfeel free to add another tsp if you like allspice
1 tsp coriander
½ tsp ground cloves, or 8 whole cloves
2 strips orange peel (about 3 inches each)
2 cups red wine ; I prefer to use a sweeter red wine
Stifado
3 ½ lbs (1.6 kg) chuck steak or stewing beef, cut into big chunks
4 tbsp olive oil
20-30 shallots ; peeled, left whole
1 can 6-oz tomato paste
1 can 28 oz diced tomatoes
2 tsp honey
1 bunch parsley ; washed and chopped
1To make stifado:
Put the beef in a glass or plastic bowl (not a metal bowl).
Season with salt and pepper.
Add all of the marinade ingredients.
Cover and marinate for a few hours (or overnight if you wish).
2When you’re ready to start cooking, heat the olive oil in a large casserole pot or casserole.
Add onions and cook over medium heat, until they are brown on all sides.
Remove onto a plate.
3Take the beef out of the marinate, but reserve the marinade.
Pat the meat dry with paper towels.
4Add olive oil to the pot and sear the beef until browned.
You will have to do this in a few batches.
5Return the meat and the onions to the pan, and add the reserved marinade.
6Mix the tomato purée with a little water, and add to pot.
Now add the diced tomatoes, honey, salt, and pepper.
7Bring to a boil; then turn down the heat to a simmer.
Cover the pot with a lid and cook for three hours until the meat and onions are tender.
Stir every so often.
8When ready to serve, sprinkle with fresh chopped parsley if you like.
We like to serve this dish with orzo that has been tossed in a bit of browned butter, or simply with a loaf of fresh bread.
9See more delicious main meals here.
Enjoy!
Ingredients
Marinade
10 cloves garlic, finely chopped or pressed
6 bay leaves
2 sticks cinnamon
1 tsp allspice powderfeel free to add another tsp if you like allspice
1 tsp coriander
½ tsp ground cloves, or 8 whole cloves
2 strips orange peel (about 3 inches each)
2 cups red wine ; I prefer to use a sweeter red wine
Stifado
3 ½ lbs (1.6 kg) chuck steak or stewing beef, cut into big chunks
4 tbsp olive oil
20-30 shallots ; peeled, left whole
1 can 6-oz tomato paste
1 can 28 oz diced tomatoes
2 tsp honey
1 bunch parsley ; washed and chopped
Directions
1To make stifado:
Put the beef in a glass or plastic bowl (not a metal bowl).
Season with salt and pepper.
Add all of the marinade ingredients.
Cover and marinate for a few hours (or overnight if you wish).
2When you’re ready to start cooking, heat the olive oil in a large casserole pot or casserole.
Add onions and cook over medium heat, until they are brown on all sides.
Remove onto a plate.
3Take the beef out of the marinate, but reserve the marinade.
Pat the meat dry with paper towels.
4Add olive oil to the pot and sear the beef until browned.
You will have to do this in a few batches.
5Return the meat and the onions to the pan, and add the reserved marinade.
6Mix the tomato purée with a little water, and add to pot.
Now add the diced tomatoes, honey, salt, and pepper.
7Bring to a boil; then turn down the heat to a simmer.
Cover the pot with a lid and cook for three hours until the meat and onions are tender.
Stir every so often.
8When ready to serve, sprinkle with fresh chopped parsley if you like.
We like to serve this dish with orzo that has been tossed in a bit of browned butter, or simply with a loaf of fresh bread.
9See more delicious main meals here.
Enjoy!
AuthorMyHorioTotal Time8 hrsDifficultyIntermediate