Web150ml red wine Method STEP 1 Heat the oven to 180C/160C fan/gas 4. Heat 2 tbsp oil in a flameproof casserole over a medium-high heat and brown the beef all over, removing it …
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WebPlace the beef in a large non-reactive bowl. Add the marinade ingredients, peeling and finely slicing the garlic first, then cover and refrigerate for at least 6 hours, or preferably …
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Web800 g grass-fed beef cut into cubes 100 g goat butter 10 small onions The size of a cherry 2 tbsp tomato paste concentrate organic 1 tbsp black pepper 4 cloves garlic whole 1 tbsp red paprika powder 2 tbsp …
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WebSeason the beef with salt and pepper. Place butter in the bottom of a large crockpot. Add the meat and turn to coat with butter. Arrange the onions over the meat. Mix the tomato …
WebInstructions. Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the beef in two batches and brown the beef. Add all the beef back to the pot and …
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Beef Stifado Method: In a hot pan add a decent drizzle of olive oil and sear the stewing beef to give some colour (do it in batches so not to overcrowd the pan). Then in the same pan add enough extra virgin olive oil to cover the base of the pan (part of this dish is about enjoying the flavour of the extra virgin olive oil so don’t hold back!).
Stifado (or stifatho) is a Greek red wine stew. When Greeks cook stifado, they usually make a rabbit or beef stew cooked slowly in a rich and delicious wine sauce. Traditionally stifado was cooked exclusively with rabbit meat.
The traditional Greek beef stifado recipe calls for “kokaria” onions, which are small white sweet onions. The best option is to use white pearl onions, which are sweet and mild and won’t overpower the other flavours of the dish. Greek beef stifado is a very easy recipe to follow.
Peel the onions (but leave whole) and add to the pan, then scatter over the sugar. Sizzle for 5 mins, stirring now and then until starting to brown. Add the garlic, bay, cinnamon stick, allspice, cloves and oregano, and cook for 1 min more. Stir in the tomato purée and cook for another minute, then tip in the beef along with any resting juices.