10 servings
AuthorMyHorioTotal Time8 hrsDifficultyIntermediateStifado 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.
To 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).
When 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.
Take the beef out of the marinate, but reserve the marinade.
Pat the meat dry with paper towels.
Add olive oil to the pot and sear the beef until browned.
You will have to do this in a few batches.
Return the meat and the onions to the pan, and add the reserved marinade.
Mix the tomato purée with a little water, and add to pot.
Now add the diced tomatoes, honey, salt, and pepper.
Bring 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.
When 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.
See more delicious main meals here.
Enjoy!
Ingredients
Directions
To 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).
When 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.
Take the beef out of the marinate, but reserve the marinade.
Pat the meat dry with paper towels.
Add olive oil to the pot and sear the beef until browned.
You will have to do this in a few batches.
Return the meat and the onions to the pan, and add the reserved marinade.
Mix the tomato purée with a little water, and add to pot.
Now add the diced tomatoes, honey, salt, and pepper.
Bring 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.
When 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.
See more delicious main meals here.
Enjoy!