Beef Stifado in a Dutch Oven

Name: Beef Stifado in a Dutch Oven
Total time: 12600 s
Yield: Six to eight servings
Cuisine: American
Ingredients: 3 1/3 pounds beef, preferably chuck or round, boneless and cut into portions; 4 1/2-5 1/2 pounds pearl onions or small onions for stifado; 3 large tomatoes, pureed in a blender; 4 cloves garlic; 1/2 cup olive oil (about 100 ml); 1/4 cup vinegar (about 50 ml); 3/4 cup dry red wine (about 200 ml); 1 teaspoon sweet paprika; 1 teaspoon whole black peppercorns (or mixed peppercorns, which are trendy); 1 cinnamon stick; Salt; Marinade; 3 bay leaves; 1/4 cup olive oil (about 50 ml); 1 1/3 tablespoons vinegar (about 20 ml); 1/3 cup red wine (about 100 ml); 6-7 allspice berries

Κώστας Κουμάντος @kostas1955

,Ελλάδα

About twenty-five years ago, on a rainy winter evening, we found ourselves at the restaurant "Leonidas" in Varibobi. It was a weekday and there weren't many people. We sat by the fireplace and were browsing the menu when Mrs. Theodora, the owner and heart of the restaurant, appeared. Without much ado, after the usual greetings... how are you, etc., she said: Today I'll bring you stifado. That was the beginning of the end for any stifado I knew until then.
You can imagine the end. The stifado was divine, and after much chatting and pleading, the dear Mrs. Theodora, bless her wherever she is, gave me the recipe.

Κώστας Κουμάντος @kostas1955

Saved

Ingredients

30 minutes preparation and 180 minutes cooking

Six to eight servings

3 1/3 poundsbeef, preferably chuck or round, boneless and cut into portions
4 1/2-5 1/2 poundspearl onions or small onions for stifado
3large tomatoes, pureed in a blender
4 clovesgarlic
1/2 cupolive oil (about 100 ml)
1/4 cupvinegar (about 50 ml)
3/4 cupdry red wine (about 200 ml)
1 teaspoonsweet paprika
1 teaspoonwhole black peppercorns (or mixed peppercorns, which are trendy)
1cinnamon stick
Salt
Marinade
3bay leaves
1/4 cupolive oil (about 50 ml)
1 1/3 tablespoonsvinegar (about 20 ml)
1/3 cupred wine (about 100 ml)
6-7allspice berries

Saved

Steps

30 minutes preparation and 180 minutes cooking

1

Wash the meat thoroughly and place it in a plastic container.
2

Add all the marinade ingredients (bay leaves - allspice - vinegar - olive oil - wine) and mix well. Cover the container with aluminum foil and leave it in the refrigerator for at least one hour. Ideally, prepare it the night before.
3

Find a volunteer to peel the onions.
4

Place the meat along with its marinade in a Dutch oven, add the onions, the remaining ingredients (olive oil - wine - vinegar - cinnamon - black pepper - tomatoes - paprika - garlic - salt) and mix well.
5

Cook in a preheated oven at 300°F (150°C) for 150 minutes.
6

At this stage, open the Dutch oven (remove the lid), increase the temperature to 350°F (180°C) and cook for another 30 minutes, being careful not to let the food dry out.
7

The dish should have a little thick sauce left.
8

Enjoy your meal.