The Hairy Bikers' beef stifado recipe

The Hairy Bikers' beef stifado recipe

A traditional Greek meat stew, stifado can be made with pork or rabbit as well as beef. It always contains loads of little onions, cooked whole, and can be served with some short macaroni-style pasta if you fancy.

Recipe extracted from The Hairy Bikers’ Meat Feast by Si King & Dave Myers, published by Weidenfeld & Nicolson. See the Hairy Bikers cooking live at the BBC Good Food Show Summer, NEC Birmingham, 16th-19th June. Tickets available now via www.bbcgoodfoodshowsummer.com

Ingredients

  • 1 kg chuck steak, cut into large chunks (at least 8cm)
  • 2 tbsp olive oil
  • 500 g pickling onions, peeled and left whole
  • 1 tbsp tomato purée
  • 4 ripe tomatoes, peeled and chopped OR
  • 400 g can chopped tomatoes
  • 1 tsp honey
  • 1 fresh oregano or parsley leaves (optional), to serve
  • 2.2 lbs chuck steak, cut into large chunks (at least 8cm)
  • 2 tbsp olive oil
  • 17.6 oz pickling onions, peeled and left whole
  • 1 tbsp tomato purée
  • 4 ripe tomatoes, peeled and chopped OR
  • 14.1 oz can chopped tomatoes
  • 1 tsp honey
  • 1 fresh oregano or parsley leaves (optional), to serve
  • 2.2 lbs chuck steak, cut into large chunks (at least 8cm)
  • 2 tbsp olive oil
  • 17.6 oz pickling onions, peeled and left whole
  • 1 tbsp tomato purée
  • 4 ripe tomatoes, peeled and chopped OR
  • 14.1 oz can chopped tomatoes
  • 1 tsp honey
  • 1 fresh oregano or parsley leaves (optional), to serve
For the marinade
  • 4 garlic cloves, finely chopped
  • 3 bay leaves
  • 1 3cm cinnamon stick
  • 1 tsp allspice berries
  • 0.5 tsp coriander seeds
  • 4 cloves
  • 1 strip of thinly pared orange peel
  • 300 ml red wine
  • 4 garlic cloves, finely chopped
  • 3 bay leaves
  • 1 3cm cinnamon stick
  • 1 tsp allspice berries
  • 0.5 tsp coriander seeds
  • 4 cloves
  • 1 strip of thinly pared orange peel
  • 10.6 fl oz red wine
  • 4 garlic cloves, finely chopped
  • 3 bay leaves
  • 1 3cm cinnamon stick
  • 1 tsp allspice berries
  • 0.5 tsp coriander seeds
  • 4 cloves
  • 1 strip of thinly pared orange peel
  • 1.3 cups red wine

Details

  • Cuisine: Greek
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 400 mins
  • Cooking Time: 80 mins
  • Serves: 6

Step-by-step

  1. Put the beef in a glass, ceramic or plastic bowl – metal can react with the marinade – and season with salt and pepper. Add all the marinade ingredients, then cover and marinate for several hours or overnight.
  2. When you’re ready to start cooking, heat the olive oil in a large flameproof casserole dish. Add the onions and cook them over a medium heat, shaking regularly, until they have taken on some colour on all sides. Remove them from the casserole.
  3. Strain the beef, reserving the marinade, and pat it dry. Add a splash more olive oil to the casserole if necessary and sear the beef until well browned. You may have to do this in a couple of batches.
  4. Return the meat and the onions to the pan.
  5. Add the reserved marinade to the casserole. Mix the tomato purée with a little water, and add this to the casserole, together with the tomatoes and honey. Season with sea salt and fresh ground black pepper.
  6. Bring to the boil, then turn down the heat to a low simmer.
  7. Cover the casserole with a lid and cook the stifado for 1–1½ hours until the meat and onions are tender.
  8. Stir at intervals, turning over the meat each time. Sprinkle with fresh oregano or parsley leaves if you like.

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