Recipe Beef stifado : Hearty Dishes and Tasty

Recipe Beef stifado : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Beef stifado has been designed to be as simple and easy as possible to put into practice. With 12:15 prep, 4 serving, Capable cooks level.

Start this one-pan wonder a day ahead for maximum flavour payoff.


  • 2 garlic cloves, crushed
  • 1 teaspoon cracked black pepper
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup dry red wine
  • 800g beef oyster blade steak, trimmed, cut into 3cm pieces
  • 1 tablespoon extra virgin olive oil
  • 2 sprigs fresh rosemary
  • 8 large eschalots, halved
  • 400g can diced tomatoes
  • 410g can tomato puree
  • 2 tablespoons red wine vinegar
  • Soft polenta (see note), to serve
  • Fresh flat-leaf parsley, chopped, to serve


  • Step 1
    Combine garlic, pepper, allspice, cinnamon, cloves and wine in a large glass or ceramic bowl. Add beef. Toss to coat. Cover. Refrigerate overnight, if time permits.
  • Step 2
    Preheat oven to 180C/160C fan-forced.
  • Step 3
    Drain beef from marinade, reserving marinade. Heat oil in a large ovenproof saucepan or flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 minutes or until browned all over.
  • Step 4
    Return beef to pan. Add reserved marinade and rosemary. Bring to the boil. Add eschalot, tomatoes, 1/2 cup water, tomato puree and vinegar. Season with salt and pepper. Cover pan. Return to the boil. Carefully transfer pan to oven.
  • Step 5
    Bake for 1 hour 20 minutes. Remove lid. Bake for 30 to 40 minutes or until beef is tender. Serve stifado with polenta and sprinkle with parsley.

Beef stifado

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