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Greek beef stifado stew in a bowl with cooked hilopittes pasta on the side

Beef stifado

Red wine, garlic, spices & herbs

Greek beef stifado stew in a bowl with cooked hilopittes pasta on the side

2 hrs 30 mins plus marinating
Super easy

serves 4

About the recipe

In Greece, stifado is 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 for veal or rabbit.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Andy Harris

Ingredients

1.5kg stewing beef, such as chuck or top rump, trimmed, cut into 7cm pieces

24 baby onions

4 ripe tomatoes or 1 x 400g tin of chopped tomatoes

4 tablespoons extra virgin olive oil

1 tablespoon tomato purée

MARINADE

3 cloves of garlic

2-3 fresh bay leaves

1½ teaspoons allspice berries

6 whole cloves

1-2 sticks of cinnamon

1 teaspoon dried oregano

125ml dry red wine

4 tablespoons red wine vinegar

Method

  1. Place 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 overnight.
  2. Peel the baby onions. If using fresh, peel and roughly chop the tomatoes.
  3. 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.
  4. Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until browned on all sides.
  5. Return the onions to the saucepan, add the marinade, tomatoes and tomato purée and enough water to just cover the stew.
  6. Season generously with sea salt and freshly ground black pepper. Bring to the boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce has thickened.
  7. Serve with pasta and grated hard cheese, such as kefalotiri, pecorino or Parmesan.

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