Beef Stifado

Name: Beef Stifado
Total time: 4080 s
Cuisine: American
Ingredients: 2 1/4 pounds beef, cut into portions; 2 1/4 pounds pearl onions; 2 large ripe tomatoes, grated; 1 cup prepared tomato juice; Rosemary, 1 bay leaf, whole peppercorns and allspice; 1/2 cup vinegar & 1/2 cup wine; 1 cup olive oil

λωξαντρα @cook_8451992

This is the classic recipe for stifado, very delicious. I've made it twice with these ingredients and it was perfect.

A few more secrets

I think that in all these traditional recipes, the method of execution is more important than the number of ingredients. They require patience and a proper cooking sequence. The onions, once sautéed, can be frozen. Thaw them outside the fridge, sauté again with a little sugar and vinegar, and they accompany grilled pork well.

This is the classic recipe for stifado, very delicious. I've made it twice with these ingredients and it was perfect.

A few more secrets

λωξαντρα @cook_8451992

This is the classic recipe for stifado, very delicious. I've made it twice with these ingredients and it was perfect.

A few more secrets

This is the classic recipe for stifado, very delicious. I've made it twice with these ingredients and it was perfect.

A few more secrets

Saved

Ingredients

68 Minutes

2 1/4 poundsbeef, cut into portions
2 1/4 poundspearl onions
2large ripe tomatoes, grated
1 cupprepared tomato juice
Rosemary, 1 bay leaf, whole peppercorns and allspice
1/2 cupvinegar & 1/2 cup wine
1 cupolive oil

Saved

Steps

68 Minutes

1

In a large pot, heat half the oil and add the floured meat to brown well on all sides.
2

Deglaze with the wine, add the tomatoes and juice, the herbs, peppercorns, allspice, and enough hot water. Cover and let it simmer.
3

Have the onions ready, peeled, blanch them briefly in boiling water, and drain in a colander.
4

In a large pan, add oil and sauté the onions well until they are colored.
5

Once the meat starts to soften, add the onions to the pot and pour in the vinegar.
6

Let it cook on low heat until the onions are tender and the sauce thickens.
7

Add salt towards the end to avoid toughening the meat.