Greek Beef Stifado (Wine Free Version) ðÿ‡¬ðÿ‡·

Hey everyone, hope you are having an amazing day today. Today, we're going to prepare a special dish, Greek Beef Stifado (Wine Free Version) 🇬🇷. One of my favorites. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Greek Beef Stifado (Wine Free Version) 🇬🇷 is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Greek Beef Stifado (Wine Free Version) 🇬🇷 estimated approx 2 hours.

To get started with this particular recipe, we must first prepare a few ingredients. You can have Greek Beef Stifado (Wine Free Version) 🇬🇷 using 16 ingredients and 6 steps. Here is how you cook it.

This is one of my favourite dishes from #greece. It’s is so full of flavour but is really very easy to prepare. Traditionally this would be made with red wine but because MrN is yeast intolerant I leave out the wine (and drink it while I’m cooking instead 😉🍷) #globalfoodtour

Ingredients and spices that need to be Get to make Greek Beef Stifado (Wine Free Version) 🇬🇷:

1. Marinade
2. 3 sprigs rosemary, de stalked and chopped
3. 2 tsp dried oregano
4. 125 mls cold beef stock (or red wine)
5. 2 tbsp red wine vinegar
6. 3 garlic cloves, crushed
7. 3 cloves
8. 2 cinnamon sticks
9. Beef stew
10. 900 g diced casserole beef
11. Olive oil
12. 400 g peeled shallots, left whole
13. 400 g tinned plum tomatoes
14. 2 tbsp tomato purée
15. 100 mls beef stock
16. 3 bay leaves

Instructions to make to make Greek Beef Stifado (Wine Free Version) 🇬🇷

1. Mix together the marinade ingredients. Add the beef and stir well to coat the meat, then leave to marinate for 2 hours (or overnight if possible).
2. Preheat the oven to 180 C. Add a couple of tablespoons to a flameproof casserole dish and fry the whole shallots over a high heat until they start to colour on the outside. Remove the shallots and set them aside.
3. Now brown off the meat in batches, draining off and reserving the marinade. Place the browned beef in a bowl after you’ve finished each batch so you don’t overcrowd your pan.
4. When the beef is done and is waiting in the bowl, add the tinned tomatoes, tomato puree, reserved marinade, 100 mls stock to the casserole dish and bring it up to a gentle boil. Give it a stir and add your bag leaves. Add your beef back in, put your lid on and put the casserole in the oven for 1 hour.
5. After one hour, gently stir the casserole and add in your shallots. Place the casserole back in the oven for a further hour.
6. We served with minted boiled potatoes.

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