Slimming Beef Stifado

4 Servings
5 hr

Beef stifado is a classic dish hailing from Greece. Having grown up on the beautiful island of Cyprus, it is a firm favourite in our household.


A truly versatile dish, this stifado is seriously comforting in cold winter nights served with orzo or potatoes but equally makes a great summery dish when served with a crisp side salad!


This version allowed me to still enjoy a warm, tender beef stifadonwithout the added calories by switching out the wine for wine stock pots and the oil for spray oil. If you can't source the red wine stock pots, you could replace with a small glass of red wine.

The beef is so tender after slow cooking and the sweet shallots gently fall apart on your fork.

After 2 hours in the oven, the sauce reduces down until it is rich, thick and tasty.

Great served with orzo and fresh parsley or a simple potato side dish.

Recipe details

  • 4  Servings
  • Prep time: 3 Hours Cook time: 2 Hours Total time: 5 hr
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Ingredients

For the marinade

  • 3 sprigs rosemary
  • 3 bay leaves
  • 2 tsps dried oregano
  • 1 red wine stock pot, made up with 125ml hot water
  • 3 cloves garlic, peeled & crushed
  • 2 cinnamon sticks, broken into large pieces

For the stifado

  • 700g lean diced beef
  • Frylight or spray oil
  • 300g shallots, peeled
  • 400g tin chopped tomatoes
  • 2 tbsps tomato puree
  • 1 beef stock cube
  • 1 rich beef stock pot, made up with 100ml hot water
  • Salt & pepper

Instructions


Season the beef with salt and pepper to taste, then mix all of the ingredients for the marinade together in a bowl.
Add the beef, cover and refrigerate for at least 3 hours or overnight.
Preheat your oven to 180 degrees celcius.
Heat a large, heavy based saucepan until hot and spray with oil.
Add the shallots and stir fry until they start to turn golden. Remove and set aside.
Spray the pan with more oil, add the beef, without the marinade and stir fry in batches until the beef is well browned.
Add the shallots, reserved marinade, tomatoes, tomato puree, stock pot, stock cube and some salt and pepper.
Bring to a boil, cover with a lid and place the pan in the oven for 1-1.5 hours until the meat is tender and the sauce has reduced.

Tips

  • I served this dish with some orzo cooked in vegetable stock and 1/2 a tsp of turmeric for added colour.

Amy Massey
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