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main courses | serves 4
In Greece, stifado is usually served with hilopittes (egg pasta) or orzo (rice-shaped grains of pasta). Once you've tried this a few times and become addicted to its intense flavours, you can try swapping the beef with veal or rabbit.
1. Place the beef in a large non-reactive bowl. Add the marinade ingredients, cover and refrigerate for at least 6 hours, or preferably overnight.
2. Heat the oil over medium heat in a large saucepan and sauté the onions for 5 minutes or until softened. Remove with a slotted spoon and set aside.
3. Sauté the beef, reserving the marinade, for about 8–10 minutes or until browned on all sides. Return onions to the saucepan, add the marinade mixture, tomatoes and tomato purée and enough water to just cover the stew. Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½–2 hours or until the beef is tender and the sauce has thickened.
4. Serve with pasta and grated cheese.
Recipe Andy Harris
Photo David Loftus
from Issue 2
ingredients• 1.5kg stewing beef, such as chuck or top rump, trimmed and cut into 7cm pieces
• 4 tbsp extra-virgin olive oil
• 24 baby onions, peeled and left whole
• 4 ripe tomatoes, peeled and roughly chopped, or 1 x 400g tin chopped tomatoes
• 1 tbsp tomato purée
• Pasta and grated hard cheese such as kefalotiri, pecorino or parmesan, to serve
• 3 garlic cloves, sliced
• 2–3 fresh bay leaves
• 1½ tsp allspice berries
• 6 whole cloves
• 1–2 cinnamon sticks
• 1 tsp dried oregano
• 125ml dry red wine
• 4 tbsp red wine vinegar