Beef stifado is a traditional and comforting beef stew that is ideal for cooler weather. Made with tender chunks of beef, red wine, baby onions, cinnamon and vinegar - it’s hearty and rich with a distinct aroma. Serve it over rice, mashed potatoes or noodles - and don’t forget the red wine!
Place the chuck steak in a non reactive bowl along with the marinade and refrigerate for a minimum of 6 hours or preferably overnight.
Heat some olive oil in a large sauce pan and saute the eschalots for about 10 mins. We want them to soften a little and get lovely and caramelised. Remove them with a slotted spoon and set aside.
Saute the chuck steak until it has browned in the same saucepan. Add the onions back along with the marinade mixture, the tomato paste and enough water to cover everything.
Bring to the boil and then leave to simmer for about 2 hours or until the sauce has a lovely rich, thick consistency.
Serve with some plain steamed rice and a big glass of Aussie shiraz!