Beef Stifado - Greek Beef Stew
This is a hearty beef stew, made more comforting by incorporating cinnamon and orange into the luscious gravy. Either simmer this stew slowly, either in the oven or intensely in an Instant Pot for delicious results - tender meat, tempered by warming cloves and allspice, with the addition of a rich broth and red wine. Serve this dish, which originates on Supergolden Bakes, on a chilly winter's night, with buttered noodles, rice or potatoes.
More stew options: Dijon and Cognac Beef Stew, Beef Tsimes (Stew). Boeuf Bourguinon (Instant Pot & Oven), Beef Stroganoff, Classic Beef Stew,
Time: 20 minutes prep, 2 hours 30 minutes in the oven. In the Instant Pot: 35 minutes
Serves: 4
Ingredients
2 tablespoons olive oil
2 pounds (900 g) braising steak, or other stewing meat, cubed
15 small shallots, whole or 4 large shallots roughly chopped
3 carrots, peeled and chopped
2 celery sticks, finely chopped
4 garlic cloves, ,peeled and thinly sliced
1 tablespoon brown sugar
2 bay leaves
1 cinnamon stick, broken in two
1/4 teaspoon ground allspice or 5 whole allspice berries
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves or 5 whole cloves
1 strip orange peel (optional)
4 tablespoon red wine vinegar
14 ounces (400 g) canned chopped tomatoes
2 tablespoon tomato paste
1 cup (250 m) beef stock
1/ 2 cup (120 ml) red wine
salt and freshly ground pepper to taste
2 tablespoons fresh parsley finely chopped, to serve
Method
Preheat the oven to 325 F/160C.
Heat the oil in a large lidded pot (Dutch Oven). Brown the beef over high heat, in batches , until nicely coloured then set aside.
Deglaze the pan with a splash or red wine or beef stock, scraping any browned bits that have stuck to the pot.
Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar. Cook over low heat for 7-10 minutes, stirring occasionally, until softened. If the pot gets too dry you can add a splash of stock.
Stir in the beef, tomato purée, chopped tomatoes, red wine vinegar, stock/wine and bring to a rolling simmer.
Cover and cook in a preheated oven for 2 1/2 hours until the sauce has thickened and meat is tender.
Discard the cinnamon stick, orange peel and bay leaves and whole cloves. Check the seasoning, adding salt and pepper to taste.
Garnish with the chopped parsley and serve with roast potatoes or mash and some crusty bread.
Instant Pot Method
Note you will need use less liquid if using a pressure cooker.
Heat the oil in your Instant Pot using Saute/High. Brown the beef over high heat in batches, until nicely coloured then set aside.
Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar.
Stir in the beef, red wine vinegar and a total of 1/2 cup (120ml) liquid either beef stock or half stock half red wine.
Add the chopped tomatoes and puree but do not stir. Seal the pot and cook on HIGH PRESSURE for 35 minutes. Allow pressure to release naturally.
If the stew requires further thickening, consider adding 1 tbsp cornflour diluted in equal amount of cold water and heating through.
Discard the cinnamon stick, orange peel and bay leaves. Check the seasoning, adding salt and pepper to taste. Garnish with parsley and serve.
This is a hearty beef stew, made more comforting by incorporating cinnamon and orange into the luscious gravy. Either simmer this stew slowly, either in the oven or intensely in an Instant Pot for delicious results - tender meat, tempered by warming cloves and allspice, with the addition of a rich broth and red wine. Serve this dish, which originates on Supergolden Bakes, on a chilly winter's night, with buttered noodles, rice or potatoes.
More stew options: Dijon and Cognac Beef Stew, Beef Tsimes (Stew). Boeuf Bourguinon (Instant Pot & Oven), Beef Stroganoff, Classic Beef Stew,
Time: 20 minutes prep, 2 hours 30 minutes in the oven. In the Instant Pot: 35 minutes
Serves: 4
Ingredients
2 tablespoons olive oil
2 pounds (900 g) braising steak, or other stewing meat, cubed
15 small shallots, whole or 4 large shallots roughly chopped
3 carrots, peeled and chopped
2 celery sticks, finely chopped
4 garlic cloves, ,peeled and thinly sliced
1 tablespoon brown sugar
2 bay leaves
1 cinnamon stick, broken in two
1/4 teaspoon ground allspice or 5 whole allspice berries
1/4 teaspoon ground black pepper
1/8 teaspoon ground cloves or 5 whole cloves
1 strip orange peel (optional)
4 tablespoon red wine vinegar
14 ounces (400 g) canned chopped tomatoes
2 tablespoon tomato paste
1 cup (250 m) beef stock
1/ 2 cup (120 ml) red wine
salt and freshly ground pepper to taste
2 tablespoons fresh parsley finely chopped, to serve
Method
Preheat the oven to 325 F/160C.
Heat the oil in a large lidded pot (Dutch Oven). Brown the beef over high heat, in batches , until nicely coloured then set aside.
Deglaze the pan with a splash or red wine or beef stock, scraping any browned bits that have stuck to the pot.
Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar. Cook over low heat for 7-10 minutes, stirring occasionally, until softened. If the pot gets too dry you can add a splash of stock.
Stir in the beef, tomato purée, chopped tomatoes, red wine vinegar, stock/wine and bring to a rolling simmer.
Cover and cook in a preheated oven for 2 1/2 hours until the sauce has thickened and meat is tender.
Discard the cinnamon stick, orange peel and bay leaves and whole cloves. Check the seasoning, adding salt and pepper to taste.
Garnish with the chopped parsley and serve with roast potatoes or mash and some crusty bread.
Instant Pot Method
Note you will need use less liquid if using a pressure cooker.
Heat the oil in your Instant Pot using Saute/High. Brown the beef over high heat in batches, until nicely coloured then set aside.
Add the chopped shallots, celery, carrots, garlic, salt, pepper, spices, bay leaves, orange peel, cinnamon stick sugar.
Stir in the beef, red wine vinegar and a total of 1/2 cup (120ml) liquid either beef stock or half stock half red wine.
Add the chopped tomatoes and puree but do not stir. Seal the pot and cook on HIGH PRESSURE for 35 minutes. Allow pressure to release naturally.
If the stew requires further thickening, consider adding 1 tbsp cornflour diluted in equal amount of cold water and heating through.
Discard the cinnamon stick, orange peel and bay leaves. Check the seasoning, adding salt and pepper to taste. Garnish with parsley and serve.