Thu, May 24 2012
beef stifado
In Greece, stifado is usually served with hilopittes (egg pasta) or orzo (rice-shaped grains of pasta)
Ingredients
• 1.5kg stewing beef, such as chuck or top rump, trimmed and cut into 7cm pieces
• 4 tbsp extra-virgin olive oil
• 24 baby onions, peeled and left whole
• 4 ripe tomatoes, peeled and roughly chopped, or 1 x 400g tin chopped tomatoes
• 1 tbsp tomato purée
• Pasta and grated hard cheese such as kefalotiri, pecorino or parmesan, to serve
Marinade
• 3 garlic cloves, sliced
• 2–3 fresh bay leaves
• 1½ tsp allspice berries
• 6 whole cloves
• 1–2 cinnamon sticks
• 1 tsp dried oregano
• 125ml dry red wine
• 4 tbsp red wine vinegar
Nutrition Information
Serving Size 1 (368g)
Recipe makes 8 servings Calories 533
Calories from Fat 282 (53%)
Amount Per Serving %DV
Total Fat 31.4g 48%
Saturated Fat 15.1g 75%
Monounsaturated Fat 11.5g
Polyunsaturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 129mg 43%
Sodium 352mg 14%
Potassium 1028mg 29%
Total Carbohydrate 22.7g 7%
Dietary Fiber 3.1g 12%
Sugars 11.9g
Protein 37.7g 75%
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1 Place beef in a large non-reactive bowl. Add marinade ingredients,
cover and refrigerate for at least 6 hours, preferably overnight.
2 Heat oil over medium heat in a large saucepan and sauté the onions
for 5 minutes or until softened. Remove with a slotted spoon and set
aside. Sauté the beef, reserving the marinade, for about 8–10 minutes
or until browned on all sides. Return onions to the saucepan, add the
marinade mixture, tomatoes and tomato purée and enough water to just
cover the stew. Season generously with sea salt and freshly ground
black pepper. Bring to the boil then simmer for 1½–2 hours or until the
beef is tender and the sauce has thickened. Serve with pasta and grated
cheese.
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