Greek beef stew

This is a typical Greek beef stew or “Stifado”.  It traditional would have been served with orzo pasta but all sorts of accompaniments go well with it.  It can be served at any time of year.

It has wonderful aromas produced by the cinnamon and star anise.

Preparation Time: 20 Mins

Cooking Time: 110 Mins

Total Time: 130 Mins

Ingredients

For 4 servings…

3 tbs               Olive oil     

¾ kgs              Beef  - stewing, cubed

¾ kgs              Shallots     

3 cloves           Garlic  - chopped      

2½ tbs            Vinegar  - red wine   

150 ml             Water       

1½ sticks         Cinnamon  

1                    Bay leaf     

1                    Star anise   

1½ tins            Tomatoes   

                     Pepper  - freshly ground, black  

                     Salt          

Method

Heat the olive oil in a large, heavy-based lidded casserole dish.  Brown the meat in batches, then setting it aside in a bowl.

Add the shallots to the hot oil and gently cook until golden and caramelised.  Add the garlic and cook for a further minute.  Then stir in the vinegar, the water, cinnamon, bay leaf and star anise.

Return the meat and any juices to the pan together with the tomatoes.  Stir well, cover and simmer for 90 minutes or until the meat is very tender.  Remove the lid for the last 20 minutes to let the sauce reduce and thicken slightly.

Adjust the seasoning and serve.

Wine recommendations

A robust red wine.

Conventional

     Côtes du Rhône

Interesting

     Corbières

     Côtes du Luberon

     Gaillac

     Lirac