Beef Stifado Greek (Print Version)
# Ingredients:
→ Main Ingredients
01 -
15-20 peeled shallots
02 -
3 pounds of chuck roast, cut into 2-inch pieces
03 -
¼ cup of olive oil
04 -
1 cup of dry red wine
05 -
2 cups of beef stock (low sodium)
06 -
6 ounces of tomato paste
07 -
5 cloves of garlic, minced
→ Spices and Seasonings
08 -
Salt and pepper, to your taste
09 -
1 cinnamon stick
10 -
½ teaspoon of allspice powder
11 -
5 whole cloves
12 -
1 teaspoon of dried oregano
13 -
Fresh parsley to decorate
14 -
2 bay leaves
15 -
1 teaspoon of sugar
# Instructions:
01 -
Take a large pot or Dutch oven and heat 2 tablespoons of olive oil over medium heat. Sprinkle the beef with salt and pepper. Sear it in batches until browned, then take it out and set aside.
02 -
Toss the leftover olive oil into the same pot and toss in the shallots. Cook them until they turn a soft, light gold color.
03 -
Pop the browned meat back into the pot. Stir in tomato paste, red wine, minced garlic, beef stock, sugar, cinnamon, cloves, bay leaves, oregano, and allspice. Let it come to a boil, then reduce to a simmer. Cover it up and let it cook gently for 2 hours or till the beef is soft.
04 -
Check if the flavor needs a bit more salt or pepper. Serve it warm with fresh parsley on top.
# Notes:
01 -
Cook in small batches when browning meat for a good crust.
02 -
Feel free to add extra broth if it begins to dry out.
03 -
Flavors are even better after resting for a day.
04 -
Goes well with a side of bread, mashed potatoes, or rice.