Beef stifado

Name: Beef stifado
Yield: 4
Ingredients: 1 tsp Peppercorns; 1 tsp All spice berries; 1 tsp Dried oregano; 1 tsp Grated nutmeg, or mace; 1 piece Cinnamon bark, small; 3 Cloves, use up to 5; 5 Garlic cloves, peeled; 5 Bay leaves; 2 Tbsp Red wine vinegar, or cider vinegar; 1 cup Red wine, use something full and gutsy that's worth drinking (Main); 2 Tbsp Olive oil; 12 whole Shallots, use up to 18, peeled; 1 kg Stewing beef, such as chuck or shin; cut into large chunks (Main); 2 large Tomatoes, diced (Main); 1 Tbsp Tomato paste; 1 cup Beef stock, or use chicken stock; 1 small handful Chopped parsley, to serve

for 4 people

Tam West

Warren Elwin

Food writer

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Famous for its fragrant and unique flavours, this traditional Greek stew is often made with rabbit, and even octopus. It tastes even better the day after it has been cooked, when you can reheat and then shred the meat in to the juices, season and serve with pasta. The slow cooker will also make a great job of cooking this.

Ingredients

1 tsp	Peppercorns
1 tsp	All spice berries
1 tsp	Dried oregano
1 tsp	Grated nutmeg, or mace
1 piece	Cinnamon bark, small
3	Cloves, use up to 5
5	Garlic cloves, peeled
5	Bay leaves
2 Tbsp	Red wine vinegar, or cider vinegar
1 cup	Red wine, use something full and gutsy that's worth drinking (Main)
2 Tbsp	Olive oil
12 whole	Shallots, use up to 18, peeled
1 kg	Stewing beef, such as chuck or shin; cut into large chunks (Main)
2 large	Tomatoes, diced (Main)
1 Tbsp	Tomato paste
1 cup	Beef stock, or use chicken stock
1 small handful	Chopped parsley, to serve

Directions

Heat the oven to 150C.
In a mortar and pestle (or spice grinder) crush all spices until fine. Add garlic, 1 tsp salt, and crush into a paste. Rub into meat, add to a non-reactive container with bay leaves and vinegar, then cover with ⅔ cup wine. Cover and refrigerate overnight. Next day, remove the meat and lightly pat dry, reserving the marinade.
Heat 1 Tbsp olive oil in a casserole dish, add shallots and turn often to just colour all over. Remove. Add the other Tbsp oil and reheat frying pan until hot.
Working in stages (don't crowd the pan) add meat and brown all over, then remove. Deglaze with⅓cup more wine, stirring to lift the brownings from the pan into the liquor. Add tomatoes and tomato paste. Simmer to combine and reduce, then return the marinade, bay leaves, onions and beef to the dish. Add a little stock to just cover the meat (approx. ½cup), cover the casserole and cook in the oven for 3-4 hours, or until the meat is completely tender.
Remove the meat and onions (returning them to reheat later) and boil the juices down to a thicker sauce. Serve the stew with lots of chopped parsley over orzo pasta or rice. Or, try a creamy polenta mixed with pickled jalapeno.