If You’ve Never Had Greek Beef Stifado Before… You’re Seriou

• temps total: 3 hours 35 minutes

Ingrédients

250ml (8fl oz) extra virgin olive oil

1 ½ chuck steak

8 medium brown onions cut into quarters

5 cloves garlic, sliced

1 tablespoon tomato paste

400ml (13½fl oz) dry red wine

250g tin (8oz) crushed tomatoes

Water, to cover 2 cinnamon sticks

2 tablespoons dried oregano

1 bay leaf

1 orange, zest and juice

4 cloves

Salt, to taste 50g (2oz) diced butter

Instructions

In a heavy based pot heat 175ml (6fl oz) olive oil and brown off the beef pieces on all sides

Remove from pot, add onions and cook for 3 minutes then add garlic and remaining oil and tomato paste. Cook for a further 2 minutes.

Add wine and reduce by half. Add beef back to the pot with remaining ingredients and enough water to just cover.

Cover with lid and braise in an oven at 160°C (325°F, Gas Mark 2-3) for 3-4 hours until the meat is tender

Remove cinnamon sticks and bay leat. Using slotted spoon, remove beef and onions and place in serving dish

Pour juices into saucepan and reduce. Finish with diced butter. Season and pour over beef.