Beef stifado
Alan Rosenthal's Blog
Alan Rosenthal's Blog
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Ingredients

  • For the marinade
  • 350 ml red wine
  • 5 cloves 1 cinnamon stick, broken into 2
  • 4 garlic cloves, thinly sliced
  • 2 bay leaves
  • 1 tsp dried oregano
  • 6 allspice berries
  • 4 tbsp red wine vinegar
  • Grated zest and juice of 1/ orange
  • 900 g beef chuck steak, cut into 5-7cm pieces
  • 3 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 celery sticks, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 16 shallots, peeled and left whole (to remove the skins, submerge in a bowl of boiling water for a minute and then plunge into cold water. The skins should slip off easily.)
  • 400 g tin tomatoes
  • 1 tbsp tomato purée
  • 1 ½ tbsp. sugar
  • 30 g currants
  • Salt and freshly ground black pepper

Instructions

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