Stifado
Greek comfort food! Stifado is a beef casserole cooked with baby onions in a tomato sauce. It can also be made with rabbit or pork. This version includes potatoes, for a one-pot supper.
Ingredients
- 1kg/2lb 4oz braising beef (I like beef shin), cut into 12 chunks
- 3–4 tbsp olive oil
- 750g/1lb 10oz baby onions, peeled
- ½ tsp ground allspice
- 2 heaped tbsp tomato ܰ́
- 200ml/7fl oz red wine
- 600ml/21fl oz beef stock
- 3 tbsp red wine vinegar
- 5 sprigs fresh thyme
- 1 bay leaf
- 1 cinnamon stick
- 4 cloves
- 800g/1lb 12oz Cyprus potatoes, or other waxy potatoes, cut into 4cm/1½in chunks
- 3 ripe tomatoes, roughly chopped
- sea salt and freshly ground black pepper
Method
Preheat the oven to 150C/130C Fan/Gas 2.
Season the beef. Heat the oil in a large casserole over a medium heat and brown the meat on all sides (in batches if necessary), then remove and set aside. Add the baby onions and fry for about 5 minutes until they begin to soften.
Stir in the allspice and tomato ܰ́ and fry for a minute, then add the wine and bring to the boil. Reduce the heat slightly and let the wine bubble for about 5 minutes until reduced by half. Pour in the stock and vinegar, and add the thyme sprigs, bay leaf, cinnamon and cloves.
Add the potatoes and tomatoes and return the beef to the casserole with a generous pinch of salt and pepper. Bring to the boil, then cover with a lid and transfer the casserole to the oven. Cook for 3 hours or until the meat is very tender and falling apart.
Remove the lid and cook, uncovered, for a further 20 minutes. If needed, add a splash of water to ensure it doesn’t dry out. Taste and adjust the seasoning, adding a little more vinegar if you like.
Recipe Tips
It’s easy to peel whole baby onions if you pour boiling water over them, leave for 4–5 minutes, then drain and peel.
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