Stifado (Beef & Onion Stew)
Beef slow-braised with whole shallots, red wine, cinnamon and cloves until deeply fragrant.
11 ingredients
5 steps
Ingredients
- 11kg beef chuck (large cubes)
- 2800g baby shallots (whole, peeled)
- 3400ml red wine
- 4400g tinned tomatoes
- 53 cloves garlic
- 61 cinnamon stick
- 74 cloves
- 82 bay leaves
- 93 tbsp olive oil
- 102 tbsp red wine vinegar
- 11Salt and pepper
Instructions
- 1Brown beef in batches in olive oil in a heavy casserole. Set aside.
- 2Add shallots and garlic; fry until lightly coloured.
- 3Return beef; add wine, tomatoes, vinegar, cinnamon, cloves and bay. Season well.
- 4Bring to a boil, reduce heat, cover and braise on very low heat for 2–2.5 hours until beef is tender and sauce is thickened.
- 5Discard cinnamon and bay leaves. Adjust seasoning. Serve with crusty bread or orzo pasta.