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. Due to its lengthy cooking time, you’ll need to set aside a couple of hours from start-to-finish, but the warm tenderness of the beef makes sure that it’s worth the wait.
Ingredients
- 1kg beef chuck steak
- 1 tablespoon canola oil
- 4-5 large brown onions, cut into thick slices
- 6 whole cloves
- 1 cinnamon stick, broken into large pieces (or 2 teaspoons of cinnamon powder)
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 tablespoon white vinegar
- 1 tablespoon tomato paste
Method
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- Cut the beef into cubes, about 4cm x 4cm
- Heat up a splash of in a large, deep pot over a medium high heat
- Place your beef into pot and cook for a few minutes until golden brown but not cooked all the way through
- Cover with water leaving about 1-2 inches above the meat and bring the heat down to low
- Cook the beef for 1-1.5 hours, checking regularly after 1 hour to see if the beef has softened
- While the beef is cooking, chop the into thick slices
- In a separate pan, heat a drizzle of canola oil over a low heat
- Cook the onion until translucent and set aside
- After about 1-1.5 hours of cooking, the meat should be ready and tender. Pour out the excess water so the water is just covering the meat
- Add in the cooked onions, , , , , , and and stir to combine
- Bring to a simmer and reduce until slightly thickened, around 10-15 minutes
- Serve with bread on a cold winters day
From Yiayia's Fridge · page 49