One-Pot Beef Stifado Stew

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 2 Celery sticks
  • 4 Garlic cloves
  • 1 Orange, zest and juice of
  • 2 tbsp Parsley, fresh
  • 15 Shallots, small
  • 1 large tin Tomatoes

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 5 Allspice berries
  • 1 Cinnamon stick broken in two
  • 5 Cloves
  • 1 Salt and freshly ground pepper
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 Olive oil to fry
  • 4 tbsp Red wine vinegar

• Beer, Wine & Liquor

  • 1/2 bottle Red wine, dry

• Other

  • 900g | about 2lb braising (chuck steak cut into cubes

Found on supergoldenbakes.com

Description

Ingredients

• For the marinade
• ½ bottle dry red wine
• 4 tbsp red wine vinegar
• 4 garlic cloves, peeled and thinly sliced
• 5 cloves
• 5 allspice berries
• 2 bay leaves
• zest and juice of 1 orange
• 1 cinnamon stick broken in two
• For the stew
• 900g | about 2lb braising (chuck) steak cut into cubes
• 15 small shallots
• 2 celery sticks, finely chopped
• 2 carrots, peeled and chopped
• 1 large tin (400g|14oz) chopped tomatoes
• 2 tbsp tomato paste
• 1 tbsp sugar
• salt and freshly ground pepper
• olive oil to fry as needed
• 2 tbsp fresh parsley, finely chopped, to serve

Directions

• Put the cubed meat in a large lidded container, add all the ingredients for the marinade and mix together. Cover and leave in the fridge overnight.
• The following day, preheat the oven to 160C (325F).
• Put the shallots in a large bowl and cover with boiling water. Leave for a couple of minutes and then drain. Peel the skins off and set aside.
• Drain the meat and keep the marinade. Pat dry with some kitchen paper.
• Heat a glug of olive oil in a large casserole and brown the meat for 3-4 minutes. You may need to do this in batches. Set aside.
• Add the shallots, celery and carrots to the casserole and a splash more oil if needed and cook over low heat for 10 minutes until the vegetables have softened.
• Pour the marinade in the casserole together with the chopped tomatoes and paste, sugar and meat. Stir everything together. Season with salt and pepper.
• Cover and cook for 2 – 2½ hours until the sauce has thickened and meat is tender. Check the seasoning and add the chopped parsley.
• Serve with roast potatoes or mash and some crusty bread.