#crapcooking 2, beef stifado

stifado is a type of greek stew and is quite traditional i think. i’ve eaten it a fair few times at different tavernas and it’s a very homey dish. so i made it for my entire family to see how it went down. i made a basic list of ingredients based off recipes from the internet. so this is not an original recipie, but it was cheap and easy to make.

usually served with potatoes or pasta, i decided not to do that and served a cold veggie couscous instead (it is summer here after all).

ingredients: 1/2 of a squash, 2 carrots, 1 pepper, 1 bag of couscous, butter, salt and pepper.

peel and cube the veg and slow fry until soft (squash is better when it’s cooked through slowly & flash frying will burn it.) once it’s done allow it to cool & make the couscous. pour the grain into a pan and fill with boiled water on a low heat, until the water just about covers the grain. stir continuously until all of the water is absorbed. take off the heat and add as much butter as you like, then season to taste. once it’s all mostly cooled, mix the veg and couscous together and put in the fridge until you’re ready to serve.

on to the actual stifado!

800g diced beef, 2 red onions, 2 yellow onions, 5 large mushrooms, 5 tomatoes, 1 bottle of red wine.

start by searing the beef in a really large pan. while it’s browning peel and chop the onions & mushrooms, and add them to the pan with some oil. leave them to soften for 10 mins on medium heat and portion out a glass of red wine. (the one i used was £3.99 from aldi… it does not have to be expensive wine). cover the pan once the wine has been stirred in. if you don’t have a lid big enough, just use some tin foil. when the wine has reduced, add the herbs and spices to the mix (add these according to what you like): rosemary, 1 cube of veg stock, 2 table spoons of tomato puree, basil (fresh), salt and pepper.*

after this put into a casserole dish and add between 250 and 500 mls of water, depending on how thick you want the sauce to be. less water means a thinner sauce. i had to feed 5 people so i put 500 mls in. stir the stew and water together and put in the oven for at least 1 hour on 180 degrees celsius.

serve with the couscous cous, with some fresh herbs or parmesan cheese.

*other spices you can choose to use include cinamon, bay leaves and nutmeg.


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