For company
Beef stifado
The perfect no-fuss meaty dish to cook ahead and then reheat — chuck steak marinated overnight in red wine, rosemary, bay, oregano, cloves and cinnamon, then braised slowly with golden baby shallots in a rich tomato sauce, served over soft orzo.
Marinate the beef the night before and cook the whole casserole a day ahead — stifado is even better reheated, which makes it the ideal dish for company.
Method
- 01
Combine the marinade ingredients in a bowl. Add the beef, cover and leave in the fridge for a few hours or overnight.
- 02
Heat the oven to 180°C.
- 03
Heat 2 tablespoons of the oil in a flameproof casserole, add the shallots and fry for 7–10 minutes until golden. Remove from the pan and set aside.
- 04
Drain the beef, reserving the marinade, and cut into chunks.
- 05
Heat 2 tablespoons of the oil in the casserole, add half the beef and cook over a high heat to brown. Transfer to a plate, add the remaining oil and brown the remaining beef.
- 06
Return all the beef to the casserole. Add the marinade, tomatoes, tomato puree, stock pot and 100 ml water.
- 07
Bring to the boil, season, cover and cook in the oven for 1 hour.
- 08
Add the shallots and cook for a further 1 hour, stirring occasionally, until tender.
- 09
Serve with orzo pasta.
In the glass
A Greek red — Agiorgitiko or Xinomavro
A rich, sweetly spiced tomato stew with cinnamon and red wine wants a red with freshness and savoury depth. Agiorgitiko from Nemea has soft dark fruit that flatters the shallots, while Xinomavro brings the acidity and tomato-leaf edge to cut through the braised richness. If you would rather pour local, a Stellenbosch Cabernet Sauvignon or a Swartland Syrah stands up beautifully to the cinnamon and cloves.
Keep cooking
