Beef Stifado
When a Greek says STIFADO (pronouced stee-FAH-tho) they are referring to a classic hearty stew.
Why does this dish work?
The stifado, stew, is the ultimate comfort food in the winter months. The inexpensive beef is teamed up with nutritious vegetables and becomes a delicious meal. There’s nothing quite like a hearty beef stew, especially when it’s slow-cooked to perfection. The rich flavours and tender meat make it a cozy favourite that warms you belly.
Did you know it’s a proven fact that beef stew tastes better the next day because of ‘flavour melding’? True!
Recipe Perks:
+ Slow cook
+ Minimal cleanup
+ Use any leftovers as a filling for a savoury pie - just add a pastry top and bake until golden brown.
+ Freeze for later, portion it into airtight containers and freeze for later meals.
+ Hearty and rich in flavour
Ingredients
2 Tbsn, olive oil
500g Beef diced
2-4 Tbsn, Flour
2 Tbsn, The Salty Greek Signature Blend
2-3 Potatoes, quartered
4 Carrots, cut thick slices
2 Cups, Frozen peas
2 Cups, Vegetable or beef stock
1 Cup, water
1 Cup, Tomato passata
2 Tbsn, Tomato paste
2 Tbsns, Worcestershire sauce
Recipe Steps
Season beef with The Salty Greek and set aside while you prepare the vegetables.
Dust diced beef with the flour.
Heat olive oil in a large casserole dish over medium heat.
Place beef and saute until beef browns.
Add stock, water, potatoes, carrots, passata, tomato paste and worcestershire sauce to beef.
Bring to a simmer, semi-cover and cook on low heat for 3-4 hours.
Put a reminder alarm to check and stir every hour and adjust taste. You will notice the beef getting softer after a 2 ½ hours or so.
Once the beef is very tender add the frozen peas and simmer for about 5 minutes.
Tip: Plan ahead on this recipe to allow it to cook very slowly.
