Beef Stifado

I’m proud to present to you a traditional Greek meal, which you will find in nearly every tavern, beef in a thick sauce which is made slightly sweet by the added baby onions.
It will take you some hours of your precious time, but don’t get scared off by that. It’s worth it and don’t forget to invite your friends and family to enjoy it with you!

Ingredients for 4-6 persons:

•    1kg lean beef - cubed. (the meat is usually beef but it can also be lamb or rabbit)
•    500g baby shallot onions - peeled
•    1 large onions chopped
•    1 large juicy tomatoes - chopped
•    2 table-spoons of tomato paste
•    1/2  nutmeg crushed
•    3 bay leaves
•    1 cinnamon stick and 3 cloves
•    4 garlic cloves - finely chopped
•    1 vegetable stock cube (optional)
•    Rosemary sprig or two
•    1 small wineglass of extra-virgin olive oil
•    1 glass of red or white wine
•    2 table-spoons of vinegar
•    1 tbsp sugar (optional, only if you want it a little bit sweeter)
•    Fresh coarsely ground black pepper and salt
 

1. Add the beef to large frying pan or casserole dish. Place on a high heat and stir until the meat is sealed.

2. Add the olive oil, the chopped onions and the garlic.
Continue cooking on a high heat, until the onions have turned soft. (This will take about 5mins)

3. Add wine and vinegar, leave on the cooker, covered, for another 5 minutes.

4. For the next step you will have to add nutmeg, cinnamon, cloves, bay leaves, rosemary, stock cube and a pinch of black pepper.
Keep stirring till the ingredients are blended and don’t forget the salt!

5. Keep heating while adding the chopped tomatoes, wine, vinegar and tomato paste.
 
6. Add 1 liter of hot water, just as much as needed to cover the meat.
After that, put it in the oven and leave it there for nearly an hour, until the meat is nearly ready.

7. While waiting, peel the baby shallot onions, wash them and fry them in olive oil, until they got glazed.
 
8. Add the shallots to the simmering meat and leave in the oven until the meat is soft and tender - at least another hour - add water if needed (don't let it dry out), so that you end up with a rich thick sauce, so in the end, it should look like this:

Now it’s your turn, have fun and good luck!