One-Pot Beef Stifado Stew
Beef Stifado, Greek Stifado
For the marinade
dry red wine
red wine vinegar
peeled and thinly sliced
zest and juice
cinnamon stick broken in two
For the stew
| 2 pounds chuck steak
peeled and chopped
| 14oz tinned chopped tomatoes
salt and freshly ground pepper
olive oil to fry as needed
finely chopped, to serve
Put the cubed meat in a large lidded container, add all the ingredients for the marinade and mix together. Cover and leave in the fridge overnight.
The following day, preheat the oven to 160C (325F).
Put the shallots in a large bowl and cover with boiling water. Leave for a couple of minutes and then drain. Peel the skins off and set aside.
Drain the meat and keep the marinade. Pat dry with some kitchen paper.
Heat a glug of olive oil in a large casserole and brown the meat for 3-4 minutes. You may need to do this in batches. Set aside.
Add the shallots, celery and carrots to the casserole and a splash more oil if needed and cook over low heat for 10 minutes until the vegetables have softened.
Pour the marinade in the casserole together with the chopped tomatoes and paste, sugar and meat. Stir everything together. Season with salt and pepper.
Cover and cook for 2 – 2 1/2 hours until the sauce has thickened and meat is tender. Check the seasoning and add the chopped parsley.
Serve with roast potatoes or mash and some crusty bread.