Stifado

Stifado
Stifado

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 1

    teaspoon vegetable oil

  • 1 1/2

    pounds boned rump roast cut into 1-inch cubes

  • 2

    teaspoons dried oregano

  • 3

    garlic cloves minced

  • 1/2

    cup dry red wine

  • 3/4

    teaspoon ground cinnamon

  • 1

    tablespoon sugar

  • 2

    tablespoons red wine vinegar

  • 3/4

    teaspoon salt

  • 4

    whole cloves

  • 1

    (14.5-ounce) can no-salt-added stewed tomatoes undrained

  • 1

    (14 1/4-ounce) can fat-free beef broth

  • 6

    cups (1/3-inch-thick) sliced onion separated into rings

Directions

Heat the oil in a Dutch oven over medium-high heat. Add half of the beef, and cook for 5 minutes or until browned, turning occasionally. Remove from pan, and keep warm. Repeat procedure with remaining beef. Return beef to pan; add oregano and garlic, and cook 1 minute. Stir in the wine and next 7 ingredients (wine through beef broth), and bring to a boil. Cover, reduce heat, and simmer 1 hour. Add the onion, and bring to a boil. Partially cover, reduce heat, and simmer for 1 hour or until the beef is tender. Discard cloves. Serving Size: 1 cup

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