This gorgeous stifado recipe is a traditional Greek casserole with beef and onions - perfect winter comfort food. Serve with lots of crusty bread to mop up the aromatic sauce. It is also typically made with rabbit or lamb, so feel free to substitute this if you wish.
- 3 tablespoon olive oil
- 1kg beef stew meat, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 100ml port wine
- 1/4 tsp cinnamon and nutmeg
- 1 strip fresh orange peel
- 400g can tomato puree
- 100ml water
- 1 tablespoon olive oil
- 500g pickling onions whole
Brown half of the beef on all sides in butter and oil, and set aside. Repeat with remaining beef. Stir the chopped onions and garlic into the oil remaining in the pan, and reduce heat to medium; cook and stir until the onion has softened and turned translucent, (5 mins). Pour in the port wine, bring to a simmer, then add beef.
Add cinnamon, nutmeg and orange peel. Pour in the tomato puree and water. Cover, and bring to a simmer over medium high heat; then reduce heat to medium-low and simmer for 1 hour.
In a separate pan, brown the whole onions add to the stew – cook till beef is soft (about 1.5 hrs).
Remove the lid, and simmer uncovered until the stew has reduced and slightly thickened, about 10 minutes. Remove the orange peel before serving.
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