Recipe Of The Day: Stifado (Traditional Beef Stew)



1 kg good-quality stewing beef, cut into portions (35 ounces)
1.5 kg baby shallot onions, peeled (60 ounces)
1/4 of a cup olive oil
3/4 of a cup red wine
3 tbsps red wine vinegar
1/3 of a cup cognac
1 large, juicy ripe tomato, roughly chopped
1 tsp tomato purée
1 bay leaf
3-4 allspice berries
a pinch nutmeg
salt and freshly ground pepper


Firstly, heat the oil in a pan, add the meat and sauté in batches until browned. Remove from the stove, cover and set aside.Carve the baby shallot onions, add in the same pan with the used oil, turn down to medium heat and sauté until softened, for about 10 minutes.Pour in the cognac, the wine and red wine vinegar, cover and let it simmer for about 3 minutes. Add the meat along with its juices to the pan, add the chopped tomato, tomato puree, bay leaf, allspice berries and nutmeg. Bring to a boil, turn the heat down and simmer the stifado for 1 1/2 hours. Add water during the simmering if necessary. Add salt and pepper in the end.Serve the stifado with pasta and grated cheese or boiled potatoes. Enjoy!

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