Beef Stifado

This Greek beef stew, simmered in red wine and spices, becomes meltingly tender after slow cooking.

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Prep Time: 10

Cook Time: 3

Total Time: 3 10

Course: Main course

Cuisine: French

Servings: servings

300 to 499 g beef chuck or stewing beef preferably grass-fed
10 small shallots (onions)
10 cloves garlic
Balsamic vinegar a generous splash
2 large glasses red wine
150 ml tomato passata
100 ml beef (bone) broth preferably from grass-fed beef
2 teaspoons ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon onion powder
0.5 teaspoon cinnamon
1 teaspoon rosemary dried
2 teaspoons thyme dried
butter (from grass-fed cows) for cooking
Oil avocado, mild olive or high-oleic sunflower oil, as an alternative, for cooking

Take the beef chuck out of the refrigerator and let it come to room temperature.
300 to 499 g beef chuck or stewing beef
Heat the Dutch oven, then add a generous knob of butter and a splash of mild olive oil. Cut the beef chuck into chunks. Brown the pieces on all sides over fairly high heat.
butter (from grass-fed cows), Oil
Mix the herbs and spices together and add them to the meat.
2 teaspoons ground coriander seeds, 1 teaspoon ground cumin seeds, 1 teaspoon onion powder, 0.5 teaspoon cinnamon, 1 teaspoon rosemary, 2 teaspoons thyme
Deglaze with the balsamic vinegar and wine. Lower the heat. Stir in the passata and bone broth.
Balsamic vinegar, 2 large glasses red wine, 150 ml tomato passata, 100 ml beef (bone) broth
Peel the shallots and garlic cloves. Make 1 slit in each, but leave them whole. Distribute them throughout the sauce.
10 small shallots (onions), 10 cloves garlic
Leave the lid slightly ajar and simmer for at least 3 hours over low heat.

For a seed-free version: omit the coriander and cumin seeds.

Equipment: Cast-iron Dutch oven (with lid).

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