Greek Stifado

Ingredients for 6 servings:

• 1 ½ kg beef (leg)
• 6 tbsp olive oil
• salt and pepper
• 3 garlic cloves
• 3 bay leaves
• ½ tsp ground nutmeg
• some clove powder
• some cumin
• 2 tbsp tomato paste
• 1 stalk(s) cinnamon
• 4 tbsp red wine vinegar
• ½ liter of water
• 250 g tomatoes, pureed
• 100 ml red wine
• 1 kg shallot(s)
• 4 tbsp parsley, chopped
• e.g. cheese (kefalotiri, Greek hard cheese) or spicy sheep cheese

Instructions

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

Cut the meat into 2 cm thick cubes and brown vigorously in hot olive oil, seasoning well with salt and pepper. Remove the meat from the pot. Peel and finely chop the garlic, and add it to the frying fat, stirring briefly. Add the bay leaves, nutmeg, clove powder, cumin, cinnamon stick, and tomato paste and mix well. Return the meat to the pot. Pour in the red wine vinegar and top up with water. Add the passata and pour in the red wine. The meat should just be covered. Simmer with the lid closed for about 1 hour. Pour boiling water over the shallots, rinse with cold water, and squeeze out the skins. Add to the meat and simmer for another hour. Before serving, add the parsley and sprinkle the grated or shredded cheese over the stew. Serve with rice and a green salad.