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Back to Greece with another classic - Stiffado. Often served with Veal, but in this occasion, simply beef. This beef and shallot stew is rich with wine and harks back to a Byzantine style recipe with eastern spices thrown in to elevate and freshen this dish.
In this case, the spices are cinnamon and allspice and it puts on a nice twist to a classic British beef stew or beef bourguignon. The sauce should shine and be noticably fragrant. Even in the summer, this is a thoroughly enjoyable dish and doesn't feel wintery like your average stew. Served simply with some lemon and oregano roasted potatoes and you'll be transported to your holidays.
Serves: 4
Prep time: 20 minutes
Cooking Time: 90 minutes
Ingredients:
700g Shin of beef (or veal) cut into 2 inch chunks
1 onion
300ml red wine
3 large tomatoes - peeled and chopped
2 peppers (green and red) diced
3 allspice berries
1 cinnamon stick
15 shallots - peeled and left whole
Method:
Using a large frying pan, heat olive oil to a high heat and brown the meat in batches before moving to a casserole pot
Add the chopped onions and fry on a medium heat for a few minutes before adding the red wine
Bring the wine to a simmer and allow to reduce a little before adding the tomatoes, peppers, allspice, cinnamon , salt, pepper and 150ml of water
Put a lid on, switch to a low heat and cook for 45 minutes
Add the shallots and continue to cook for another 45 minutes
Serve