Mains
Stifado
Στιφάδο
Warm and rich, meaty and hearty, Stifado is a winter special in Yiayia’s kitchen. Combining all of her favourite spices with a mass of slow-cooked beef to form a soul-warming meal, it’s perfect for those cold Melbourne winter days. It was traditionally cooked with rabbit, but has since been substituted with beef in Yiayia's kitchen.
Main
Ingredients
- 1 tablespoon canola oil
- 4-5 large brown onions,
- cut into thick slices
- 1kg beef chuck steak,
- cut into 4cm x 4cm cubes
- 6 whole cloves
- 1 cinnamon stick,
- broken into large pieces
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoon white vinegar
- 1 tablespoon tomato paste
Method
- Heat up a splash of canola oil in a large, deep pot over a medium high heat
- Cook the onion until translucent, remove from the pot and set aside
- Place your beef into the pot and cook for a few minutes until sealed with a golden brown colour but not cooked all the way through
- Add in the cooked onions, cloves, cinnamon, bay leaves, salt, pepper, white vinegar and tomato paste and stir to combine
- Cover with water about 1-2 inches above the meat, and reduce the heat down to low
- Simmer the beef for 1-1.5 hours, checking regularly after 1 hour to see if the beef has softened
- Once the meat is tender and falling apart, serve with bread on a cold winter's day