Recipe of Award-winning Ultimate Greek beef stifado

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ultimate greek beef stifado. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Ultimate Greek beef stifado is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Ultimate Greek beef stifado is something that I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have ultimate greek beef stifado using 17 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Ultimate Greek beef stifado:

1. Make ready MARINADE:
2. Make ready 2-3 sprigs rosemary
3. Prepare 2-3 dry bay leaves
4. Take 1 tbls dried Greek oregano
5. Make ready 150 ml red wine
6. Get 2 tbls white wine vinegar
7. Get 3 garlic cloves peeled and crushed with the back of a knife
8. Take 4 whole cloves
9. Prepare 1 cinnamon stick, broken into large pieces
10. Take A few gratings of nutmeg
11. Take FOR THE BEEF:
12. Prepare 1 kg good quality beef diced
13. Get 6 tbls extra virgin olive oil
14. Prepare 1.2 kg shallots or small onions, peeled
15. Make ready 400 g chopped tomatoes
16. Make ready 2 tbls tomato purée
17. Take 1 beef stock cube

Instructions to make Ultimate Greek beef stifado:

1. Place all the marinade ingredients together and combine. Add the beef, mix well, cover and refrigerate overnight.
2. When you’re ready to cook, set the oven to 180C fan assisted.
3. Drain the beef as well as possible, keeping the marinade juices. Strain and set aside.
4. Heat 2 tbls of the olive oil in a large frying pan and cook the shallots for about 8-10 minutes until golden brown. Transfer to a bowl and set aside.
5. In the same frying pan, add 2 tbls olive oil and sear the beef on all sides and then place in a casserole dish. You will need to brown the meat in batches. Don’t turn it too much whilst searing as this will reduce the temperature of the pan.
6. Place the remaining olive oil in the frying pan and pour in the reserved marinade, the chopped tomatoes, the tomato purée and the beef stock. Bring to a boil and then pour onto the beef.
7. Cover the casserole with a lid and place in the oven for 1 hour.
8. After 1 hour add the shallots to the casserole, mix, cover with a lid and cook for a further hour or until the meat is tender.

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