Beef stifado (Greek beef and onion stew)
Beef stifado (Greek beef and onion stew)
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Beef stifado (Greek beef and onion stew)
Υλικά
- 1 kg beef chuck (shoulder cut), cut into portions
- 1 kg pearl onions for stifado, peeled
- 3 garlic cloves
- 100 ml olive oil
- 1 tbsp tomato paste
- 2 ripe tomatoes, peeled and finely chopped
- 1 tbsp red wine vinegar
- 60 ml red wine
- 1 cinnamon stick
- 4-5 allspice berries
- 2 cloves
- 2 bay leaves
- 2 sprigs rosemary
- 1 pinch mountain oregano
- Salt
- Freshly ground black pepper
Εκτέλεση
Clean the pearl onions, rinse them well, and place them in a colander to drain.
Heat the olive oil in a large pot over high heat and sear the beef pieces until they develop a nice color on all sides. Add the garlic and continue sautéing for a few seconds, just enough to release its aromas without burning.
Add the pearl onions, allspice berries, bay leaves, and cinnamon stick. Stud two cloves into one of the onions and add the rosemary sprigs.
Carefully stir all the ingredients and allow the onions and spices to sauté together with the beef, releasing their aromas and natural sweetness. Season with salt and freshly ground black pepper.
Add the tomato paste and sauté for 1-2’, stirring continuously, until it slightly caramelizes, develops its flavor, and its acidity is reduced.
Deglaze with the red wine vinegar and stir. Then add the red wine and, once the alcohol has evaporated, add the fresh tomatoes. Stir and allow the stew to come to a boil.
Add 1 glass (200 ml) of cold water, cover the surface with a damp piece of parchment paper, and cover the pot with its lid. Reduce the heat and simmer for approximately 1 hour and 30’.
During cooking, check the liquid level and gently shake the pot or stir very carefully, so the stew does not stick and the onions remain whole.
Remove the parchment paper and continue cooking for another 20’, until the sauce has reduced, become glossy, and the stew is left with its oil.
Serve the beef stifado warm.
The pearl onions for stifado need to be carefully peeled so they remain whole during cooking.
If you prefer a lighter version of stifado, you can blanch the onions in boiling water for 2’ before adding them to the stew.
During cooking, stir carefully or gently shake the pot at regular intervals to prevent the stew from sticking and to keep the onions whole.
Stifado becomes even better if it rests for a short time before serving, allowing the aromas of the spices to balance and the sauce to become richer.
