Beef Stifado

Beef chunks that pull apart with a fork, coated in a glossy brown sauce. The warm aroma of cinnamon and reduced red wine fills the kitchen.

• Prep time: 30 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 690
• Protein: 43 g
• Carbs: 22 g
• Fat: 51 g

Ingredients

• 800 g Beef chuck ( cut into large 4cm cubes )
• 500 g Onion ( small onions peeled and left whole )
• 3 piece Garlic ( finely minced )
• 250 ml Red wine
• 3 tbsp Red wine vinegar
• 4 piece Round tomato ( peeled and crushed )
• 4 tbsp Extra virgin olive oil
• 1 piece Cinnamon stick
• 3 piece Clove
• 4 piece Hot pepper de la Jamaïque
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Searing the meat

   In a cast-iron pot with olive oil, brown the beef chuck cubes on all sides. Aim for a deep golden crust to flavor the sauce.

2. Sautéing the aromatics

   Remove the meat. In the same fat, add the whole onions and garlic. When the onions are translucent and just starting to color, deglaze with the red wine vinegar, scraping up the browned bits.

3. Adding liquids and spices

   Return the meat to the pot. Add the tomato paste, crushed tomatoes, red wine, cinnamon, cloves, allspice, and bay leaf. The liquid should almost cover the meat.

4. Slow simmering

   Cover and simmer over very low heat. The sauce should reduce until it's thick and coats the back of a spoon. The meat is ready when it falls apart easily.

Chef's tips

• Prepare it the day before, the cinnamon and clove flavors infuse better after resting overnight.
• Don't rush the cooking, the collagen in the beef must melt slowly to create that syrupy sauce texture.

Storage

Keeps for 3 days in the refrigerator in an airtight container. It gets better every time you reheat it.