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Beef Stifado with Cinnamon and Red Wine
A classic Greek braise of slow-cooked beef and whole baby shallots in a rich tomato and red wine sauce, warmly spiced with cinnamon, clove and bay. Served with buttered potatoes to soak up the sauce, it's a proper cold-weather dinner that delivers well over 32 g of protein per serve.
Serves 4Prep 25 minCook 150 minBeef
Containsdairy
Protein 23%Carbs 27%Fat 50%
About 926 kcal a serve — 51 g protein, 60 g carbs, 50 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Brown the beef
brownPat the beef cubes dry and season with the salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy pot over medium-high heat and brown the beef in batches until well coloured on all sides, about 8 minutes. Set aside.
In the potSear →
medium-high, 8 min
Soften the shallots
shallotsAdd the remaining tablespoon of olive oil and the whole peeled shallots. Cook, stirring occasionally, until lightly golden, about 5 minutes, then stir in the garlic and tomato paste and cook for 1 minute.
In the potSauté →
medium, 6 min
Deglaze and build the sauce
saucePour in the red wine and vinegar, scraping the base of the pot. Let it bubble for 2 minutes, then add the chopped tomatoes, cinnamon stick, cloves, bay leaves and beef stock. Return the beef and any juices to the pot.
In the potDeglaze →
2 min bubble
Braise low and slow
simmerBring to a gentle simmer, then cover and reduce the heat to low. Braise for 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. Uncover for the last 20 minutes if you'd like a thicker sauce. Fish out the cinnamon stick, cloves and bay leaves.
low, 2 hr
Boil the potatoes
potatoesMeanwhile, place the quartered potatoes in a saucepan of salted water. Bring to the boil and cook until tender, about 18 minutes. Drain, then toss with the butter and a pinch of salt.
In the saucepanBoil →
18 min
Serve
serveSpoon the stifado over or alongside the buttered potatoes and scatter with chopped parsley.
On the platePlate →
Cook's noteStifado tastes even better the next day. If your sauce is too thin, simmer uncovered a little longer; if too thick, loosen with a splash of stock. Crusty bread also works in place of potatoes.
Estimated per serve
926 kcal · 51 g protein · 60 g carbs · 50 g fatestimates, within ~10%
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