Beef Stifado is a traditional Greek stew, and can be made with pork or rabbit instead of beef. Serve with pasta, if you desire.
Put the beef in a glass, ceramic or plastic bowl – metal can react with the marinade – and season with salt and pepper. Add all the marinade ingredients, then cover and marinate for several hours or overnight.
When you’re ready to start cooking, heat the olive oil in a large flameproof casserole dish. Add the onions and cook them over a medium heat, shaking regularly, until they have taken on some colour on all sides. Remove them from the casserole.
Strain the beef, reserving the marinade, and pat it dry. Add a splash more olive oil to the casserole if necessary and sear the beef until well browned. You may have to do this in a couple of batches. Return the meat and the onions to the pan.
Add the reserved marinade to the casserole. Mix the tomato purée with a little water, and add this to the casserole, together with the tomatoes and honey. Season with salt and pepper.
Bring to the boil, then turn down the heat to a low simmer. Cover the casserole with a lid and cook the stifado for 1–1½ hours until the meat and onions are tender. Stir at intervals, turning over the meat each time. Sprinkle with fresh oregano or parsley leaves if you like.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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