Sensational Beef Stifado

May 25, 2017

Here is a simple, classic Greek/Cypriot stew. Beef, marinated overnight with easily sourced ingredients, and then slow cooked with salad onions and tomatoes. Beef may be replaced with rabbit or lamb. Or cut out the meat and use portobello mushrooms.

Stew
2 lb stewing beef cut into large pieces, sub with mushrooms or rabbit
1/4 cup olive oil
2 lb salad (red) onions quartered
3 tbsp tomato paste
43.5 ozs tomatoes, canned, chopped 3 X 14.5 oz (400 gram) cans
Marinade
1 tbsp juniper berries or pimentos
1 tsp cloves, ground
1 tsp fennel seeds
1 tsp salt, ground sea
5 cloves garlic
3 bay leaves torn
1 cinnamon quill
2 star anise
1 tsp black pepper, ground
1 cup red wine
3 tbsp red wine vinegar

Make the marinade first. In a mortar, add juniper berries, ground cloves, fennel seeds and salt. Pound. Then add the garlic and pound again until well combined. Remove paste to a bowl, large enough to hold...
See the full directions on my site

Nutritions

Calories
1214

Sodium
783mg
32% DV

Fat
115g
178% DV

Protein
6g
13% DV

Carbs
26g
8% DV

Fiber
7g
30% DV

Sensational Beef Stifado

Here is a simple, classic Greek/Cypriot stew. Beef, marinated overnight with easily sourced ingredients, and then slow cooked with salad onions and tomatoes. Beef may be replaced with rabbit or lamb. Or cut out the meat and use portobello mushrooms.

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