Beef Stifado

By KDHarmon

Ingredients

• 3 tablespoons olive oil
• 1 1/2 pounds beef stew meat (1 1/2 inch cubes)
• 1/2 cup flour
• 1/2 pound shallots (peeled and left whole with the root end attached)
• 2 cloves garlic (minced)
• 1 tablespoon tomato paste
• 2 tablespoon chopped fresh oregano
• 2 cups red wine
• 2 cups tomato puree (crushed or whole peeled tomatoes, pureed)
• 2 cups low sodium beef stock
• 1 pound baby new potatoes (peeled)
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 2 bay leaves
• 1 tablespoon red wine vinegar
• 1/2 cup parsley leaves (roughly chopped)
• 1 cup whole milk Greek yogurt (to garnish)
• kosher salt and freshly ground black pepper

Details

Adapted from abc.go.com

Preparation

Step 1

Place a Dutch oven over medium high heat. Add a drizzle of olive oil. Season the flour and the beef with salt and pepper then dredge the meat in the flour, shaking off any excess. Add to the oil and cook until golden brown on all sides, 10-12 minutes. Do this process in 2 batches.

Remove the meat to a platter then add the shallots with a pinch of salt and cook, stirring occasionally until golden brown and starting to caramelize, about 3 minutes. Add the garlic, tomato paste and oregano and toast everything for 30 seconds before adding the wine, tomato puree and beef stock. Add the potatoes and meat back in along with its juices.

Stir in the allspice, nutmeg and bay leaves and bring to a gentle boil then reduce to a simmer. Cook while stirring occasionally for 2 1/2-3 hours until the potatoes and shallots are tender and the beef is tender. Remove from the heat and stir in the red wine vinegar and parsley. Serve with a big dollop of Greek yogurt on top.

Makes 6-8 servings.

Tip
- Finish dishes with a form of acid, such as vinegar or citrus, to help season the dish and to cut down on salt.