Succulent Stifado...

I thought I would share with you an easy recipe for a traditional Greek meal, Stifado. Traditionally, made with beef, it is a meaty stew and served in practically any taverna in Greece. It should be pronounced Stifatho, with the accent on the 'fa'. You may substitute the beef with lamb, rabbit or any type of game. Enjoy!

Serves 4

You will need:

1.5kg stewing beef, such as chuck or top rump, trimmed and cut into 7cm pieces
4 tbsp extra-virgin olive oil
24 baby onions, peeled and left whole
4 largeish ripe tomatoes, peeled and roughly chopped, or 1 x 400g tin chopped tomatoes
1 tbsp tomato purée
Pasta or rice and grated hard cheese such as kefalotiri, pecorino or parmesan, to serve

Marinade:

• 3 garlic cloves, sliced
• 2–3 fresh bay leaves

• 1½ tsp allspice berries
• 6 whole cloves
• 1–2 cinnamon sticks
• 1 tsp dried oregano
• 125ml dry red wine
• 4 tbsp red wine vinegar

How to throw it together:

Ideally prepare the marinade and put it in a bowl with the beef in the refrigerator to bring out the best of the flavours.. Ideally overnight.

• Cut the steak into small diced pieces (approx. 2cm)
• Add the baby onions/shallots to a pan and sauté them to a golden brown 
• and remove from heat
• Add olive oil to seperate pan and heat
• Add steak to this pan and sauté nicely
• Reserve the beef marinade for around 8 to 10 minutes or until beef is brown
• Add onions to the steak, and add your marinade mix along with tomatoes and purée and then add the water, just enough to cover what is in the pan
• Bring all the ingredients to the boil and then simmer for 60 to 90 minutes allowing the beef to tenderise and your sauce has thickened.

Don't forget to season throughout to taste!! Serve on it's own or with rice or pasta, or even potatoes!!