Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, greek beef stifado (wine free version) 🇬🇷. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Greek Beef Stifado (Wine Free Version) 🇬🇷 is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Greek Beef Stifado (Wine Free Version) 🇬🇷 is something which I have loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have greek beef stifado (wine free version) 🇬🇷 using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Greek Beef Stifado (Wine Free Version) 🇬🇷:

1. Get Marinade
2. Prepare 3 sprigs rosemary, de stalked and chopped
3. Prepare 2 tsp dried oregano
4. Make ready 125 mls cold beef stock (or red wine)
5. Make ready 2 tbsp red wine vinegar
6. Take 3 garlic cloves, crushed
7. Make ready 3 cloves
8. Take 2 cinnamon sticks
9. Take Beef stew
10. Prepare 900 g diced casserole beef
11. Get Olive oil
12. Prepare 400 g peeled shallots, left whole
13. Make ready 400 g tinned plum tomatoes
14. Make ready 2 tbsp tomato purée
15. Get 100 mls beef stock
16. Prepare 3 bay leaves

Instructions to make Greek Beef Stifado (Wine Free Version) 🇬🇷:

1. Mix together the marinade ingredients. Add the beef and stir well to coat the meat, then leave to marinate for 2 hours (or overnight if possible).
2. Preheat the oven to 180 C. Add a couple of tablespoons to a flameproof casserole dish and fry the whole shallots over a high heat until they start to colour on the outside. Remove the shallots and set them aside.
3. Now brown off the meat in batches, draining off and reserving the marinade. Place the browned beef in a bowl after you’ve finished each batch so you don’t overcrowd your pan.
4. When the beef is done and is waiting in the bowl, add the tinned tomatoes, tomato puree, reserved marinade, 100 mls stock to the casserole dish and bring it up to a gentle boil. Give it a stir and add your bag leaves. Add your beef back in, put your lid on and put the casserole in the oven for 1 hour.
5. After one hour, gently stir the casserole and add in your shallots. Place the casserole back in the oven for a further hour.
6. We served with minted boiled potatoes.

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