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Ultimate Greek beef stifado cuisine is really a dish that’s classified as an easy task to make. through the use of components that exist around you very easily, it could be created by you in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Ultimate Greek beef stifado dishes that you simply make.

Alright, don’t linger, let’s practice this ultimate greek beef stifado formula with 17 elements which are undoubtedly easy to have, and we have to process them at the very least through 8 ways. You should devote a while on this, so the resulting food could be perfect.

Composition of Ultimate Greek beef stifado:

1. Give for MARINADE:
2. Require 2-3 sprigs for rosemary
3. Provide 2-3 for dry bay leaves
4. Take 1 tbls for dried Greek oregano
5. Prepare 150 ml - red wine
6. Make ready 2 tbls white wine vinegar
7. Make ready 3 of garlic cloves peeled and crushed with the back of a knife
8. Take 4 of whole cloves
9. Make ready 1 cinnamon stick, broken into large pieces
10. You need A few for gratings of nutmeg
11. Require FOR THE BEEF:
12. Take 1 kg for good quality beef diced
13. Need 6 tbls - extra virgin olive oil
14. Require 1.2 kg - shallots or small onions, peeled
15. Need 400 g of chopped tomatoes
16. Need 2 tbls for tomato purée
17. Need 1 for beef stock cube

Ultimate Greek beef stifado step by step:

1. Place all the marinade ingredients together and combine. Add the beef, mix well, cover and refrigerate overnight.
2. When you’re ready to cook, set the oven to 180C fan assisted.
3. Drain the beef as well as possible, keeping the marinade juices. Strain and set aside.
4. Heat 2 tbls of the olive oil in a large frying pan and cook the shallots for about 8-10 minutes until golden brown. Transfer to a bowl and set aside.
5. In the same frying pan, add 2 tbls olive oil and sear the beef on all sides and then place in a casserole dish. You will need to brown the meat in batches. Don’t turn it too much whilst searing as this will reduce the temperature of the pan.
6. Place the remaining olive oil in the frying pan and pour in the reserved marinade, the chopped tomatoes, the tomato purée and the beef stock. Bring to a boil and then pour onto the beef.
7. Cover the casserole with a lid and place in the oven for 1 hour.
8. After 1 hour add the shallots to the casserole, mix, cover with a lid and cook for a further hour or until the meat is tender.

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