**Beef Stifado** In Greece, stifado is served with hilopittes (egg pasta) or orzo (rice-shaped grains of pasta

Once you've tried this a few times and become addicted to its intense flavours,

you can try swapping the beef for veal or rabbit.

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Ingredients

• 1.5 kg stewing beef, such as chuck or top rump, trimmed and cut into 7cm pieces
• 24 baby onions
• 4 ripe tomatoes , or 1 x 400g tin of chopped tomatoes
• 4 tablespoons extra virgin olive oil
• 1 tablespoon tomato purée

MARINADE

• 3 cloves of garlic
• 2-3 fresh bay leaves
• 1½ teaspoons allspice berries
• 6 whole cloves
• 1-2 sticks of cinnamon
• 1 teaspoon dried oregano
• 125 ml dry red wine
• 4 tablespoons red wine vinegar

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Directions

1. Place the beef in a large non-reactive bowl. Add the marinade ingredients,

   peeling and finely slicing the garlic first, then cover and refrigerate for at least 6

   hours, or preferably overnight.

2. Peel the baby onions. If using fresh, peel and roughly chop the tomatoes.

3. Heat the oil over medium heat in a large saucepan and sauté the onions for 5

   minutes or until softened. Remove with a slotted spoon and set aside.

4. Sauté the beef, reserving the marinade, for about 8 to 10 minutes, or until

   browned on all sides.

5. Return the onions to the saucepan, add the marinade, tomatoes and tomato

   purée and enough water to just cover the stew.

6. Season generously with sea salt and freshly ground black pepper. Bring to the

   boil then simmer for 1½ to 2 hours, or until the beef is tender and the sauce

   has thickened.

7. Serve with pasta and grated hard cheese, such as kefalotiri, pecorino or Parmesan.

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This Recipe Is Published Here

bon appetit