Recipe: Yummy Greek Beef Stifado (Wine Free Version) πŸ‡¬πŸ‡·

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Greek Beef Stifado (Wine Free Version) πŸ‡¬πŸ‡·

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We hope you got benefit from reading it, now let’s go back to greek beef stifado (wine free version) πŸ‡¬πŸ‡· recipe. You can have greek beef stifado (wine free version) πŸ‡¬πŸ‡· using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to cook Greek Beef Stifado (Wine Free Version) πŸ‡¬πŸ‡·:

  1. Provide of Marinade.
  2. You need 3 sprigs of rosemary, de stalked and chopped.
  3. Prepare 2 tsp of dried oregano.
  4. Get 125 mls of cold beef stock (or red wine).
  5. Use 2 tbsp of red wine vinegar.
  6. Take 3 of garlic cloves, crushed.
  7. Take 3 of cloves.
  8. Provide 2 of cinnamon sticks.
  9. Provide of Beef stew.
  10. You need 900 g of diced casserole beef.
  11. Take of Olive oil.
  12. You need 400 g of peeled shallots, left whole.
  13. Use 400 g of tinned plum tomatoes.
  14. Provide 2 tbsp of tomato purΓ©e.
  15. Use 100 mls of beef stock.
  16. You need 3 of bay leaves.

Steps to make Greek Beef Stifado (Wine Free Version) πŸ‡¬πŸ‡·:

  1. Mix together the marinade ingredients. Add the beef and stir well to coat the meat, then leave to marinate for 2 hours (or overnight if possible)..
  2. Preheat the oven to 180 C. Add a couple of tablespoons to a flameproof casserole dish and fry the whole shallots over a high heat until they start to colour on the outside. Remove the shallots and set them aside..
  3. Now brown off the meat in batches, draining off and reserving the marinade. Place the browned beef in a bowl after you’ve finished each batch so you don’t overcrowd your pan..
  4. When the beef is done and is waiting in the bowl, add the tinned tomatoes, tomato puree, reserved marinade, 100 mls stock to the casserole dish and bring it up to a gentle boil. Give it a stir and add your bag leaves. Add your beef back in, put your lid on and put the casserole in the oven for 1 hour..
  5. After one hour, gently stir the casserole and add in your shallots. Place the casserole back in the oven for a further hour..
  6. We served with minted boiled potatoes..

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