Greek Beef Stifado
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 5 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 kg roast beef for braising
- 2 onion (s), chopped
- 2 cloves garlic, chopped
- 2 cans tomato (s) or 4 fresh beefsteak tomatoes peeled and chopped)
- 3 tablespoon cranberries from the glass
- 1 kg shallot (s), small
- 300 ml red wine
- Lemon juice
- olive oil
- Brandy vinegar
- Parsley, smooth
- salt
- pepper
- oregano
- cumin
- cinnamon
- leaves Bay
Print Recipe
Pin Recipe Instructions
- Cut the meat into approx. 5 cm cubes and marinate with a little olive oil and lemon juice.
- The next day, pat the meat dry and fry vigorously in portions. Towards the end, add the chopped onions and roast them dark, then add the garlic and roast for a short time. Season with salt and pepper vigorously. A pinch of cumin and two tips of cinnamon, oregano and the bay leaf. Add the cranberries and 3 tablespoons of vinegar. Then deglaze with a little red wine and let it boil down. Pour on the rest of the red wine, add the tomatoes and bring to the boil.
- Put everything in an ovenproof container with a lid and leave to stand in the oven at approx. 95 degrees for 3 hours.
- After about 2 hours, peel the shallots and boil them in salted vinegar water for 5 minutes. Drain and stir into the meat.
- Do a cooking test towards the end of the 3 hours. The meat must be really tender and mash with a fork. Season again with salt, pepper and vinegar, sprinkle with chopped parsley and serve.
- A fresh white bread or rice or potatoes go well with it.
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