Ultimate Greek beef stifado
Ultimate Greek beef stifado

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, ultimate greek beef stifado. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Ultimate Greek beef stifado is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Ultimate Greek beef stifado is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook ultimate greek beef stifado using 17 ingredients and 8 steps. Here is how you cook that.

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