Stifado à la Xainti

Ingredients for 4 servings:

• 800 g beef, diced
• 800 g shallot(s), (whole)
• 2 beefsteak tomatoes
• 1 stalk(s) cinnamon
• 2 bay leaves
• 2 cloves garlic (depending on size)
• 1 cup olive oil
• ¼ liter red wine (dry)
• 1 tbsp red wine vinegar
• some nutmeg (freshly grated)
• Salt
• pepper
• Orange peel, some small “very thin pieces” untreated
• some allspice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Stifado – Greek goulash

Cut the meat into bite-sized cubes, peel the shallots and garlic cloves (leave the shallots whole and cut a cross at the ends), and dice or slice the garlic cloves. Peel the tomatoes, remove the stems/seeds, and cut into small cubes. Heat the oil in a casserole dish and brown the meat (in batches). Remove and set aside. Briefly fry the onion and garlic in the remaining fat. Then add the diced tomatoes. Return the meat to the pot and add the red wine with the remaining spices (cinnamon stick, bay leaf, nutmeg, orange peel, a little allspice/pepper/salt) and mix everything together. Cover and simmer over low heat for about 1.5 hours. Add a little hot water if necessary and season with salt/pepper. This goes very well with kritharaki (rice noodles) or simply white bread.