Stifado
(pronounced Stif-a-tho)

Ingredients – serves 4 - 6

1kg Top side of Beef diced into 1” cubes
4 large white onions quartered
2 tablespoons of tomato paste
4 cloves of garlic chopped
4 inches of orange peel
1 cinnamon stick
500ml of red wine
150ml of red wine vinegar
Salt & pepper
Water if necessary

Method

Place a large frying pan or casserole dish on a high heat, add the diced meat stirring occasionally until the meat is sealed on all sides.

Turn the heat down slightly, add a splash of olive oil followed by the onions and garlic and cook until the onions have caramelised.

Add the wine and vinegar and the remaining ingredients, seasoning to taste. If the stock does not cover the meat add some water to the pan. Cook on the hob for 10 minutes. Then transfer to an oven and cook at 180۫ /Gas Mark 4 for about 1 hours.

The stew tastes better if left to stand for a couple of hours or overnight then reheated to serve. Traditionally the casserole is simply served with plenty of fresh bread to mop up the thick rich sauce.

Recipe courtesy of Sokrates2, Sale.