Greek Stifado 🧿
Ingredients
• 1500 grams beef for stewing cut in chunks
• 800 grams shallots
• 2-3 cups semi-sweet red wine
• 1 stick of cinnamon
• 12-14 pieces of allspice
• 10-12 cloves
• 3-4 dried bay leaves
• 2 tablespoons tomato paste
• olive oil
Sear the meat in some olive oil until it gets brown all over, pour in plenty of semi-sweet red wine and water to coat, add the spices, and slow-cook covered for approximately 2 hours.
Then saute the onions in another pan with some olive oil, and once they get golden, stir in the double concentrated tomato paste, cook for 2 minutes more to reduce some of the sourness of the paste, add a splash of water to help scrape off the paste from the pan and add all this into the pot containing the meat. Cook for 45-50 minutes more until onions get really soft and the sauce is lightly
thickened.
Serve with freshly ground pepper on top!
ENJOY 😉
