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Waitrose

Greek Stifado

This delicious winter stew takes a long time to cook but does not need watching. It’s only the peeling of the shallots that is time-consuming – and it’s worth the effort. Allspice, wine and vinegar provide a rich, hearty taste. Serve it with crusty bread, plain rice or boiled or mashed potatoes.

Preparation time:
15 minutes
Cooking time:
120 minutes
Total time:
2 hours 15 minutes 60 minutes 60 minutes 15 minutes
Serves:
 4

Ingredients

  • 500g Shallots
  • 500g Beef for braising, cut into 4cm cubes
  • 375ml Red wine
  • 3 Peppercorns
  • 3 Cloves
  • ½ tsp Allspice
  • 2 tbsp Red or white wine vinegar
  • 2 tbsp Extra virgin olive oil

Method

  1. Put the shallots in a bowl, cover with freshly boiled water and leave for 2–3 minutes; this will make peeling easier. When they are cool enough to handle, drain and peel them.
  2. Put all the remaining ingredients in a large casserole and add enough water to cover. Bring to the boil and remove any scum from the surface. Simmer with the lid on, over a low heat, for about 2 hours, until the meat is tender. If necessary, top up with water during cooking to ensure that the meat remains covered.