Recipes

Beef Stifado

Ingredients
  • 10 Portions

    Cinnamon To Taste

    Diced Beef 700g

    Shallots 100g

    Red Wine Vinegar 20ml

    Olive Oil For Roasting

    Ground Nutmeg To Taste

    Bay Leaves 1

    Rosemary To Taste

    Garlic 1 clove

    Onions 300g

    Tomato Puree 100g

    Salt and pepper To Taste

  • 50 Portions

    Cinnamon To Taste

    Diced Beef 3.5kg

    Shallots 500g

    Red Wine Vinegar 100ml

    Olive Oil For Roasting

    Ground Nutmeg To Taste

    Bay Leaves 5

    Rosemary To Taste

    Garlic 5 clove

    Onions 1.5kg

    Tomato Puree 500g

    Salt and pepper To Taste

  • 100 Portions

    Cinnamon To Taste

    Diced Beef 7kg

    Shallots 1 kg

    Red Wine Vinegar 200ml

    Olive Oil For Roasting To Taste

    Ground Nutmeg

    Bay Leaves 5

    Rosemary To Taste

    Garlic 10 Cloves

    Onions 3kg

    Tomato Puree 1kg

    Salt and pepper To Taste

Method
  1. Put meat in a frying pan and sear the meat then add the olive oil, onions and garlic leave until onions start to go soft (about 5 minutes)
  2. Add water to cover Beef
  3. Add your cinnamon, nutmeg, bay leaves, rosemary, tomato puree and salt and pepper to taste. keep stirring to let all your ingredients mix together.
  4. Finally add your tomatoes and continue stirring for 5 minutes,
  5. then transfer to a gastro or casserole dish and add about 1/4 – 1/2 litre of water, be careful not to drown the sauce, then cook for at least one hour in the oven on a moderate heat, keeping checking you do not want it to dry out and add water if needed you are aiming for a thick rich sauce texture,
  6. add the shallots to Stifado after one hour of cooking in the oven and then add them to the pot and cook for a further 1 hour until the meat is tender.
Key Points
  • You could marinate the meat over night in the fridge in some oil and garlic to add more flavour to this dish
Allergens

Celery, Sulphites