Recipe of Any-night-of-the-week Greek Beef Stifado (Wine Free Version) 🇬🇷

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, greek beef stifado (wine free version) 🇬🇷. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Greek Beef Stifado (Wine Free Version) 🇬🇷 is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Greek Beef Stifado (Wine Free Version) 🇬🇷 is something that I’ve loved my whole life.

To get started with this 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 can achieve that.

The ingredients needed to make Greek Beef Stifado (Wine Free Version) 🇬🇷:

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

Steps 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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