Stifado, Greek beef stew with shallots
Dimitra's Dishes · ♥ 2.2K likes · 129.4K views · 5 min video
Read about roasts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 24 whole shallots
- olive oil
Heat olive oil in a pot over medium heat and cook the shallots about 10 minutes until golden all around. Lift out onto a plate.
Cut the boneless chuck roast into three- to four-inch pieces.
Browning the shallots and cutting the beef
Brown the beef, in two batches if the pot is not wide enough so it does not steam, about five to six minutes a side until golden all around.
- 1 tbsp tomato paste
- 4–5 cloves garlic cloves
Make space and cook the tomato paste a few seconds, then the grated garlic until fragrant.
- 2¼ lb beef arm chuck roast
- 2 tbsp balsamic vinegar
- 1 can crushed tomatoes
- 1½ tsp salt
- freshly cracked black pepper
- 1 tsp dried oregano
- 1 tsp sugar
- 2 whole bay leaves
- 6 whole black peppercorns
- 1 stick cinnamon stick
- 3 whole whole cloves
- water
- crushed red pepper flakes
Add the balsamic vinegar, crushed tomatoes, salt, black pepper, oregano, sugar, bay leaves, peppercorns, cinnamon stick, cloves and red pepper flakes, and water to cover the meat. Mix.
Bring to a boil, reduce to low, cover and simmer an hour and 15 minutes until the sauce thickens.
Taste; add salt, or about another half teaspoon of sugar if still acidic. Return the shallots, mixing gently so they do not break.
Cover and simmer on very low 30 more minutes until the onions are cooked and the meat is very tender.
- chopped fresh parsley
Garnish with chopped parsley and serve with toasted bread.
Garnish and taste