Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, ultimate greek beef stifado. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Ultimate Greek beef stifado is one of the most well liked of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Ultimate Greek beef stifado is something that I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook ultimate greek beef stifado using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Ultimate Greek beef stifado:
- Prepare MARINADE:
- Get 2-3 sprigs rosemary
- Take 2-3 dry bay leaves
- Get 1 tbls dried Greek oregano
- Prepare 150 ml red wine
- Make ready 2 tbls white wine vinegar
- Make ready 3 garlic cloves peeled and crushed with the back of a knife
- Take 4 whole cloves
- Get 1 cinnamon stick, broken into large pieces
- Make ready A few gratings of nutmeg
- Take FOR THE BEEF:
- Take 1 kg good quality beef diced
- Get 6 tbls extra virgin olive oil
- Take 1.2 kg shallots or small onions, peeled
- Take 400 g chopped tomatoes
- Make ready 2 tbls tomato purée
- Prepare 1 beef stock cube
Instructions to make Ultimate Greek beef stifado:
- Place all the marinade ingredients together and combine. Add the beef, mix well, cover and refrigerate overnight.
- When you’re ready to cook, set the oven to 180C fan assisted.
- Drain the beef as well as possible, keeping the marinade juices. Strain and set aside.
- 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.
- 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.
- 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.
- Cover the casserole with a lid and place in the oven for 1 hour.
- 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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