Beef stifado

Beef stifado

Onions and honey add a sweet tang to this classic Greek dish. Serve leftovers in pittas with tzatziki.

By , 21 September 2015
Beef stifado
  • Ready in: 480 mins
  • Serves: 6
  • Price: £1.58 per serving
Nutritional Info
Each 100g serving contains
  • Fat med
    14.9g
    21%
  • Saturates med
    5g
    25%
  • Sugars low
    4.8g
    5%
  • Salt med
    0.7g
    25%
  • Energy 1327KJ 317KCAL
    16%
of your reference intake.
Typical energy values per 100g: 1327kJ/317kcal.
Ingredients
  • 2 tbsp olive oil
  • 2 red onions, halved and finely sliced
  • 2 cloves garlic, finely chopped
  • 700g pack Butcher's Selection Diced Casserole Beef
  • 1 level tsp ground cumin
  • ½ level tsp ground cinnamon
  • 3 whole cloves
  • 1 tsp clear honey
  • 2 tbsp red wine vinegar
  • 1 bay leaf
  • 1 sprig thyme
  • 1 strip orange zest, without the white pith
  • 3 tbsp tomato purée
  • 250ml red wine
  • 250ml beef stock, made with 1 cube
  • 2 level tbsp cornflour
  • Green beans and baby potatoes with herbs and butter to serve
Method
  • Heat the oil in a pan, then cook the onions until soft but not coloured. Add the garlic and cook for another 1 minute.

  • Transfer to slow cooker with all the ingredients except the cornflour. Slow cook 7-8 hours (3 hours 30 minutes in the oven).

  • Transfer the meat to a serving dish, using a slotted spoon. Discard the bay leaf, cloves, thyme and orange zest.

  • Pour the liquid into a pan and add the cornflour mixture. Bring to the boil and simmer for 1 minute, stirring all the time. Pour over the meat and serve with beans and potatoes.

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