Step-by-Step Guide to Make Quick Greek Beef Stifado (Wine Free Version) 🇬🇷

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, greek beef stifado (wine free version) 🇬🇷. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Greek Beef Stifado (Wine Free Version) 🇬🇷 is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Greek Beef Stifado (Wine Free Version) 🇬🇷 is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have 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. Get Marinade
2. Take 3 sprigs rosemary, de stalked and chopped
3. Prepare 2 tsp dried oregano
4. Get 125 mls cold beef stock (or red wine)
5. Take 2 tbsp red wine vinegar
6. Prepare 3 garlic cloves, crushed
7. Make ready 3 cloves
8. Prepare 2 cinnamon sticks
9. Take Beef stew
10. Prepare 900 g diced casserole beef
11. Make ready Olive oil
12. Get 400 g peeled shallots, left whole
13. Make ready 400 g tinned plum tomatoes
14. Get 2 tbsp tomato purée
15. Take 100 mls beef stock
16. Prepare 3 bay leaves

Steps 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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