Recipe of Favorite Greek Beef Stifado (Wine Free Version) 🇬🇷

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, greek beef stifado (wine free version) 🇬🇷. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Greek Beef Stifado (Wine Free Version) 🇬🇷 is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Greek Beef Stifado (Wine Free Version) 🇬🇷 is something that I have loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook greek beef stifado (wine free version) 🇬🇷 using 16 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Greek Beef Stifado (Wine Free Version) 🇬🇷:

1. Make ready Marinade
2. Make ready rosemary, de stalked and chopped
3. Get dried oregano
4. Get cold beef stock (or red wine)
5. Take red wine vinegar
6. Get garlic cloves, crushed
7. Make ready cloves
8. Make ready cinnamon sticks
9. Prepare Beef stew
10. Take diced casserole beef
11. Get Olive oil
12. Take peeled shallots, left whole
13. Take tinned plum tomatoes
14. Make ready tomato purée
15. Get beef stock
16. Make ready bay leaves

Instructions to make Greek Beef Stifado (Wine Free Version) 🇬🇷:

1. Mix together the marinade ingredients. Add the beef and stir well to coat the meat, then leave to marinate for 2 hours (or overnight if possible).
2. Preheat the oven to 180 C. Add a couple of tablespoons to a flameproof casserole dish and fry the whole shallots over a high heat until they start to colour on the outside. Remove the shallots and set them aside.
3. Now brown off the meat in batches, draining off and reserving the marinade. Place the browned beef in a bowl after you’ve finished each batch so you don’t overcrowd your pan.
4. When the beef is done and is waiting in the bowl, add the tinned tomatoes, tomato puree, reserved marinade, 100 mls stock to the casserole dish and bring it up to a gentle boil. Give it a stir and add your bag leaves. Add your beef back in, put your lid on and put the casserole in the oven for 1 hour.
5. After one hour, gently stir the casserole and add in your shallots. Place the casserole back in the oven for a further hour.
6. We served with minted boiled potatoes.

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