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How to make Beef stifado

Yield = 4
Prep time: 12:15
Cook time: 1:15
Total time: 13:30

Ingredients

  • 2 garlic cloves, crushed
  • 1 teaspoon cracked black pepper
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup dry red wine
  • 800g beef oyster blade steak, trimmed, cut into 3cm pieces
  • 1 tablespoon extra virgin olive oil
  • 2 sprigs fresh rosemary
  • 8 large eschalots, halved
  • 400g can diced tomatoes
  • 410g can tomato puree
  • 2 tablespoons red wine vinegar
  • Soft polenta (see note), to serve
  • Fresh flat-leaf parsley, chopped, to serve

Method

  • Step 1 Combine garlic, pepper, allspice, cinnamon, cloves and wine in a large glass or ceramic bowl. Add beef. Toss to coat. Cover. Refrigerate overnight, if time permits.
  • Step 2 Preheat oven to 180C/160C fan-forced.
  • Step 3 Drain beef from marinade, reserving marinade. Heat oil in a large ovenproof saucepan or flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 minutes or until browned all over.
  • Step 4 Return beef to pan. Add reserved marinade and rosemary. Bring to the boil. Add eschalot, tomatoes, 1/2 cup water, tomato puree and vinegar. Season with salt and pepper. Cover pan. Return to the boil. Carefully transfer pan to oven.
  • Step 5 Bake for 1 hour 20 minutes. Remove lid. Bake for 30 to 40 minutes or until beef is tender. Serve stifado with polenta and sprinkle with parsley.