Monday, 15 October 2012

Recipe - Beef Stifado

FINALLY, we've entertained. We had people over to the flat in a group for dinner and afterwards we half played after dinner arguments. That counts as entertaining! I was pleased to hear that everyone likes the flat and more pleased by the fact that one of our guests who I know less well read this blog. Unfortunately, the cooking didn't go quite to plan. Since I'm determined not to bore myself with pasta and remain dedicated to slow cooking things, the cooking had to take place in two batches. First, in the afternoon, when all the browning and the first bit of the stewing would take place then six hours later for the final stew, sides and vegetarian alternative. It wasn't actually this that slightly ruined dinner. I think it was that I didn't brown the onions for long enough. Also possibly that I used white wine rather than a mellow red. And choosing cherry tomatoes for their sweetness was also a bad move. So, I'm going to write out the recipe but write out the changes in the ingredient list because I'm helpful.

Beef stifado
1kg cubed stewing beef
1 onion, finely chopped
4 cloves garlic, finely chopped
2 bay leaves
1 tsp dried rosemary
(I'd also add a cinnamon stick and a tsp of dried oregano next time)
2 tbsp tomato purée
10 cherry tomatoes (but I'd use 3 ripe plum tomatoes, deskinned and chopped next time)
250ml white wine (but I'd use red wine next time)
300g shallots (but I'd use 500g shallots next time)
300 ml stock (but I'd use water next time)

In olive oil, brown the meat in batches over a high heat.
Turn the heat down to medium and brown the onions for about fifteen minutes.
Add the garlic on a slightly higher heat for three minutes.
Return the meat to the pan and add the herbs and spices.
Stir the tomato purée in and cook for a minute.
Add the wine and let the alcohol simmer off for a couple of minutes.
Add the tomatoes and water/stock bring the whole thing to a boil then simmer, covered for an hour.
After an hour, add the shallots and more water if necessary.

I served this with pittas and roasted sweet potatoes.

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