Michael and Rachel's

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Beef Stifado

Updated: 02 Aug 2015

Ingredients

  • 250g cubed beef
  • 250g shallots
  • 1 onion
  • 2 tbsp olive oil
  • 2 tomatoes
  • 2 garlic cloves
  • 1/2 vegetable stock cube
  • About 100ml red wine
  • 2 tbsp red wine vinegar
  • 2 tbsp tomato puree
  • 1/2 cinnamon stick
  • 3 sprigs rosemary
  • Scant 1/2 tsp ground nutmeg
  • 2 bay leaves
  • Black pepper
  • Salt

Method

  1. Heat a sauté pan and sear the beef. Then add the olive oil, onions, and garlic and leave for about 5 minutes until the onions start to go soft.
  2. Add the red wine, red wine vinegar, stir, cover and leave for 5 minutes.
  3. Add cinnamon, stock cube, nutmeg, bay leaves, rosemary, tomato puree, salt, and pepper. Stir together.
  4. Add the chopped tomatoes; leave to simmer for 5 minutes.
  5. Add about 1/4 to 1/2 litre water so that everything is covered.
  6. Add the shallots.
  7. Transfer to the oven and cook at 160 for about 2 hours until the meat is tender.
  8. Serve with mashed potatoes or rice.