Stifado

Name: Stifado
Total time: 7200 s
Yield: 6 servings
Cuisine: British
Ingredients: 3 springs rosemary; 2 tsp dried oregano; 125 ml red wine; 2 tbsp wine vinegar; 3 cloves garlic, crushed; 3 cloves; 1 cinnamon stick; 900 g diced beef; 10 shallots, whole; 1 tin tomatoes; 2 tbsp tomato purée; 300 ml beef stock; 3 bay leaves; 4 carrots, 1cm slices; 250 g mushrooms, quartered; 70 g butter; 225 g self raising flour; 1 egg; 110 ml milk; 4 tbsp chopped chives or parsley

Tom Jacobs @snakey_jakey

Cambridge

Based of Sonia’s recipe with some additions plus Katie’s dumplings

Tom Jacobs @snakey_jakey

Cambridge

Based of Sonia’s recipe with some additions plus Katie’s dumplings

Saved

Ingredients

2hr

6 servings

Marinade
3 springsrosemary
2 tspdried oregano
125 mlred wine
2 tbspwine vinegar
3 clovesgarlic, crushed
3cloves
1cinnamon stick
Stew
900 gdiced beef
10shallots, whole
1 tintomatoes
2 tbsptomato purée
300 mlbeef stock
3bay leaves
4carrots, 1cm slices
250 gmushrooms, quartered
Dumplins
70 gbutter
225 gself raising flour
1egg
110 mlmilk
4 tbspchopped chives or parsley

Saved

Steps

2hr

1

Mix the marinade ingredients together then add the beef. Leave in the fridge for at least 2 hours
2

Fry the whole shallots until they start to colour. Set aside.
3

Brown the beef and set aside. You will have to do it in batches to not overcrowd the pan
4

Put all the rest of the stew ingredients, including the marinade but not the shallots into the pan and bring to the boil. Add the beef, 1 can of water, put the lid on and cook for 1hr at 180oC
5

After an hour, stir the stew and add the shallots. Cook for another 30min.
6

During this 30min, make the dumplings. Rub the butter and flour together to form breadcrumbs. Beat the egg and add the herbs and milk to it. Add to the milk to form a sticky dough
7

When the stew has had its 30min, spoon blobs of dumpling mixture on to, ~2cm apart. You will get around 8-10.
8

Put the stew back in the oven with the lid off for 30min