Beef Stifado is a rich and savory beef stew made in Greece. Flavorful with tomatoes, wine, and spices, this aromatic stew will be an instant hit!
3ouncesshallotsabout two or three large shallots
1 1/2poundsboneless chuck roastup to 1 3/4 pounds
28ouncescanned crushed tomatoes
1tablespoonred wine vinegar
1poundpetite red potatoes
Prepare the shallots for peeling by boiling for 3 minutes, then rinsing with cool water until they are cool enough to handle. Peel the shallots, but leave them whole.
Chop the garlic.
In a small cup, mix together the allspice, nutmeg, and oregano. Set the spice mix aside.
Preheat a Dutch oven on the stove on medium heat. Add the olive oil. When the pot is hot, brown the roast on all sides, then set aside on a plate.
Toss the shallots, the garlic, and the spice mix in the pot. Saute for 30 seconds until fragrant. Add the crushed tomatoes, tomato paste, and red wine. Stir to combine, then drop in the bay leaves.
Place the roast back in the pot. Drop in the potatoes. Add a little water so that the level of the liquid is just barely covering the meat and potatoes.
Cover tightly with a lid and simmer for one hour. Remove the lid and continue simmering for 1.5 to 2 hours, or until the roast can be easily cut with a spoon. (If the level of liquid goes too low, add a bit of water. This is pretty unlikely, though.)
When the beef stifado is done, if there are small puddles of oil on top of the liquid, you may gently spoon them out as desired. Serve with plenty of good bread to soak up the rich sauce!
Amount Per Serving
Calories 391Calories from Fat 162
% Daily Value*
Saturated Fat 6g38%
Vitamin A 340IU7%
Vitamin C 20.9mg25%
* Percent Daily Values are based on a 2000 calorie diet.
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