I used standard pre-cubed stew meat, despite the author's dire warnings against this. They said that the origins of "stew meat" can be mysterious and it's better to buy a chuck-eye roast and trim and cube it yourself. This may be true, but we still had a bunch of cubed stew meat from my parents in the freezer. It's good beef and it needs eaten, so I didn't have any compunctions about using that instead of a roast. It was delicious and came out beautifully tender!
Stifado
Adapted from Cook's Country April/May 2020
Ingredients
- 1kg cubed stewing beef
- 1 tsp. coarse sea salt
- 1/2 tsp. black peppercorns, ground
- 2 Tbsp. olive oil
- 200g cremini mushrooms, quartered
- 2 Tbsp. water
- 3 1/2 c. frozen pearl onions
- 1 tsp. sugar
- 2 Tbsp. tomato paste
- 4 cloves garlic, minced
- 1 tsp. cumin seeds, ground
- 1/8 tsp. allspice berries, ground
- 2 large tomatoes, cored and chopped
- 2 1/4 c. vegetable broth
- 3/4 c. dry white wine
- 1 cinnamon stick
- 2 bay leaves
- 1/4 c. fresh flat-leaf parsley
- crumbled feta
Directions
- Sprinkle beef with salt and pepper and set aside.
- Heat oil over medium heat.
- Add mushrooms and water, cover, and cook, stirring occasionally until mushrooms have released their liquid (5-10 minutes).
- Add onions and sugar and cook, uncovered, for another 10-12 minutes.
- Add tomato paste, garlic, cumin, and allspice and cook for 1 minute.
- Add broth, wine, cinnamon stick, bay leaves, and beef.
- Increase heat to medium-high and bring to a simmer.
- Transfer to oven and bake at 150°C (300°F), uncovered, for 1 hour.
- Remove pot from oven and stir stew.
- Return to oven and continue to cook, uncovered, for another 1 1/2 to 2 hours.
- Remove from oven and stir in parsley.
- Serve sprinkled with feta cheese.
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