Ingredients
- 650 gm Beef fillet or possibly rump steak, cut into 4 pcs (1lb 7oz)
- 325 gm Baby onions or possibly shallots, (11 1/2oz)
- 150 gm Onions, finely sliced (5z)
- 175 ml Red wine, (6fl ounce)
- 3 Tbsp. Red wine
- 350 ml Brown stock, (12fl ounce)
- 4 sprg thyme
- 4 x Bay leaves
- 4 piece cinnamon stick
- 8 x Cloves
- 1/2 tsp Whole black peppercorns
- 1/2 tsp Cumin seeds
- 2 Tbsp. Extra virgin olive oil
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Beef Stifado
Servings: 1
Directions
- Heat a large deep sided frying pan till warm then add in the extra virgin olive oil and both types of onions. Fry for 5 min till golden brown. Add in the beef and fry for 3-4 min on each side till browned.
- Pour over the red wine and red wine vinegar, bring to the boil and cook for 5 min till slightly reduced. Add in the stock and seasoning then bring back to the boil. Reduce the heat, cover and simmer for 30 min.
- Alternatively, transfer the beef and sauce into a casserole, cover and place in the oven at 200 C/400 F/gas mark 6 for 1 hour.
- Serve the beef with the onions and sauce spooned over.
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