Greek cuisine

Stifado | Beef Stifado - Greek Beef Stew by Theo Michaels, Masterchef

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• published: 17 Mar 2015
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Stifado - find out how to make the famous Greek Stew! Send your tastebuds to a Greek taverna and enjoy a traditional Beef Stifado recipe with the whole family! Subscribe now - just click the link! http://www.youtube.com/user/cookwiththeo?sub_confirmation=1 Stifado is a great dish to slow cook and I've included a few shortcuts to make it easier for a busy family household. Stifado roughly translates as a stew with lots of onions! If you want to go really native you can replace the beef with rabbit or even octopus but beef has always been a very popular version (and cheap!). Tip 1: If you want to use more beef simply increase the amount of onions by the same - the meat and onions should be of equal portions. Tip 2: If you haven't got time to peel all the baby onions you can replace with the same quantity of sliced white onions (although traditionally baby onions are best)! Beef Stifado Recipe: Ingredients (serves 4) ■extra virgin olive oil ■500g stewing beef (chopped into 2inch square pieces give or take) ■500g baby onions ■sugar (just a pinch) ■6 new potatoes (about a handful), halved ■130g chopped tomatoes (1/3 of a tin) ■1 tbsp tomato puree, heaped ■1 tbsp ground cumin ■½ tbsp cinnamon, ground ■3 cinnamon sticks (about 2 inches long) ■nutmeg (a few grates), grated ■3 bay leaves ■garlic (3x cloves), sliced ■12 black peppercorns (whole) ■5 whole cloves ■60ml red wine vinegar ■90ml red wine ■500ml stock (or water) ■fresh parsley (to garnish), chopped Method: 1.Preheat oven to 170'C (if using) or slow cooker to LOW 2.In a hot pan add a drizzle of extra virgin olive oil and sear the stewing beef to give some colour - do it in batches so not to overcrowd the pan 3.Once browned set aside 4.In the same pan add enough oil to cover the base of the pan (part of this dish is about enjoying the flavour of the extra virgin olive oil so don't hold back!) and add your onions, a small pinch of sugar and fry until the onions start to caramelise 5.Then add all the dry ingredients (except the parsley) and fry for a minute before adding the vinegar and wine 6.Bring to the boil, then add your beef and any juices back into the pan, pour in enough stock to just cover the ingredients 7.Pop in the oven for 3 hours or slow cooker for 6 hours (or as instructed for stewing steak by the manufacturer) 8.Once cooked, remove from the oven, add the chopped parsley, season and serve! 9.Goes well with rice or if you've added lots of new potatoes just put it straight in a bowl Find more great recipes at http://TheoCooks.com And don't forget to follow me on Twitter!http://twitter.com/theocooks